Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          papdi gathiya -- (besan flour chips)
                        -- slightly broken up
                        (see note)
   1      cup           puffed rice -- (available in
                        -- supermarkets)
     1/2  cup           thin sev -- (thin besan flour
                        -- noodles
                        -- broken, see note)
   1      teaspoon      salt
     1/4  teaspoon      freshly ground black pepper
     1/2  teaspoon      chili powder
   1      pinch         cayenne pepper
   1                    idaho potato -- (8 ounces), cooked,
                        -- peeled, and
                        cut into 1/4-inch dice
     1/2  cup           cooked chickpeas -- (garbanzo beans)
                        -- drained and rinsed
     1/4  cup           diced red onion
   2      tablespoons   chopped fresh cilantro -- leaves
                        finely grated zest of 1 lemon
   2                    ripe plum tomatoes -- seeded and cut
                        into 1/4-inch dice
   1      teaspoon      savory mint and coriander chutney
                        -- (see recipe)
   1      tablespoon    tamarind sauce
                        (store bought or see recipe)
   1      cup           nonfat plain yogurt -- for garnish

Preparation:

1. In a bowl, combine the chickpea chips, puffed rice, noodles, salt, pepper, chili powder, and cayenne. 2. Add the potato, chickpeas, onion, cilantro, and lemon zest. Toss well. 3. Just before serving, add the tomatoes, chutney, and tamarind sauce; mix well to combine. Serve immediately, dolloped with yogurt. Note: "Papdi gathiya" and "thin sev" are available from Indian markets. I bought mine at Little India, 128 East 28th Street, New York, NY 10016; (212) 683-1691. Little India will mail order.