Preparation / Directions:
* (see Dahi Bhalla recipe)
Make the bhallas, up to the step of soaking in hot water and squeezing out the water.
Mix the potato and chick peas and lightly season with salt and red chile powder.
Whisk the yogurt well with kala namak and salt to taste.
To serve, place the paapri, bhallas, potato and chick peas on a plate. Sprinkle a little tamarind chutney. Cover with yogurt. Drizzle mint chutney and tamarind chutney. Sprinkle on red chile powder, cumin powder. Garnish generously with coriander leaves, green chile and sev. Sev and coriander should practically cover the chaat.
Serve immediately or it will get soggy.