• 16 Papdis
  • 4 medium potatoes
  • 500gm low fat natural yogurt
  • 50gm little black chick peas or kala channa
  • Half tsp chilli powder
  • Half tsp black salt
  • One tsp whole cumin
  • Two tsp Sev or Bhujia
  • Coriander chutney
  • 40gm or large handful of fresh coriander
  • 1 green finger chilli
  • Juice of 1 lime
  • Salt to taste
  • Tamarind sauce
  • 2 inch ball of tamarind
  • 5 tbspoon boiling water
  • 2 tsp brown sugar
  • Half tsp black pepper
  • Half tsp black salt


Soak the tamarind in the boiling water mixed with the sugar and rest of the spices.

Next boil the potatoes and crush into little bite-sized pieces. I just peeled, chopped them and microwaved them covered for 7 minutes on high.

Next, puree the coriander with the rest of the chutney ingredients until you get a smooth paste. Strain the tamarind of its juices two times until you get a thick, sweet and sour sauce.

Now it’s a simple assembly job. Place the Papdis in a single layer on a plate. Spread the crushed potatoes  and kala channa on top, then pour over the whipped yogurt, sprinkle the spices, spoon the chutney and drizzle the tamarind sauce.

Finish with a sprinkling of the Sev or Bhujia and enjoy the colours, textures and flavours immediately before the Papdis soften. I served this with sparkling grape juice and birthday cake to a friend.


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