Serves 4

• 24 Croustades or Canapé Cups (these are available from the supermarket)
• 2 Medium Potatoes, boiled, peeled and finely chopped
• 1 Can of Chickpeas, drained and washed well under cold water
• Salt
• 225g Natural Yoghurt
• Chaat Masala (available from Asian Grocers)
• Tamarind Sauce (available from Asian Grocers)
• 50g Sev (crispy gram flour noodles available in packets from Asian Grocers)

Method

• Cover a baking tray with baking parchment and place the canapé cups onto the tray.
• Bake at 160ºC for 3 minutes to crisp up. (Keep an eye on them and put a timer on, they burn very easily!)
• Allow to cool.
• Place the chick peas into a bowl and mash half of them with a fork, leaving the rest whole or partially whole.
• Add the potatoes to the chickpeas and mix well adding salt to taste. (I usually add about half a teaspoon).
• In a separate bowl add the yoghurt and mix in 1 dessertspoon of chaat masala.
• Take a canapé case and fill it with the potato & chickpea mixture, top with a teaspoon of the spicy yoghurt and then put half a teaspoon of the tamarind sauce on top of that. Cover the canapé case with the crunchy gram flour sev noodles.
• Repeat with all the canapé cases and arrange on a platter and serve immediately.

Tips

• If you have any leftover ingredients, layer them in individual bowls in the order that I've described and devour!
• If you want to make this chaat in a bowl, you can make the papri or just buy it from the Asian Grocers as a substitute for the canapé cups and place those at the bottom of the bowl and then layer the other ingredients as described above. Everyone can just help themselves. 
• Tamarind or Imli chutney (also know as 'Saunth') can be made using a block of tightly packed seedless tamarind which is soaked and blended with added salt, sugar and red chilli powder, ground coriander and ground cumin.
• I would recommend you enjoy these with the Pomegranate & Orange Martini!