Sev puri

Method

1. 1 Boil the potatoes for 15 minutes, then mash them coarsely and season with salt and chaat masala.
2. 2 Cook tamarind with dates and 100 ml of water for 10 minutes, then strain to make a sweet, thick chutney.
3. 3 Blend mint leaves, cilantro, and green chilies with a little water to make green chutney.
4. 4 Arrange the crispy puri on a plate, add the potatoes, and then drizzle with sweet chutney and green chutney in layers.
5. 5 Sprinkle the sev with chopped red onion and eat within 2 minutes; sev will lose its crispness if soaked in chutney.