Crispy Dosa Chaat Bowl

Method

1. Peel the potatoes, cut them into 1.5 cm cubes and put them in a 18 cm pot with cold water. Bring to the boil over high heat, reduce to medium heat and cook for 9 min, until a knife goes in but the cubes still hold their shape. Drain and leave in the colander for 5 minutes to steam dry; a dry surface is what makes them crisp.

   Add in this stepPotatoes 300 g

   high heat→medium heat

2. Heat the oil in a 24 cm pan over medium-high heat, add the mustard seeds and curry leaves and let them crackle for 30 sec (stand back, they spit). Spread the potatoes in a single layer, sprinkle with the turmeric, cumin, Kashmiri chilli and salt, and fry for 9 min, turning every 2–3 minutes, until golden and crisp outside.

   Add in this stepVegetable oil (for the potatoes) 1½ tbspBlack mustard seeds ½ tspCurry leaves 10Ground turmeric ¼ tspGround cumin ½ tspKashmiri chilli powder ½ tspSalt (for the potatoes) ½ tsp

   medium-high heat

3. Tamarind chutney: put the tamarind paste, jaggery and water in a small 14 cm pan and simmer over medium-low heat for 4 min, stirring, until it coats a spoon. Take off the heat; it thickens further as it cools.

   Add in this stepTamarind paste 2 tspJaggery or brown sugar 2 tspWater (for the tamarind chutney) 80 ml

   medium-low heat

4. Green chutney: blend the coriander, mint, green chilli, lime juice, half the salt and 1–2 tbsp ice water to a pourable sauce. In another bowl, whisk the yogurt with the sugar and the rest of the salt until smooth, and chill.

   Add in this stepFresh coriander (for the chutney) 15 gMint leaves 8 gGreen chilli 1Lime ½Plain yogurt 160 gSugar (for the yogurt) 1 tspSalt (for the chutney and yogurt) 2 pinch

5. Stir the dosa batter gently to a cream consistency. Heat a 24–26 cm pan over medium-high heat, wipe with oiled paper, pour in a small ladle of batter (about 70 ml) and spread it very thin to about 20 cm. Drizzle with oil, reduce to medium heat and cook for 3 min, longer than a normal dosa, until deep golden, firm and crisp all over. Cool on a rack, where it crisps further. Make 4 dosas and break them into bite-sized shards.

   Add in this stepFermented dosa batter 300 gVegetable oil (for the dosas) 4 tsp

   medium-high heat→medium heat

6. Lay the dosa shards in bowls, top with the crisp potatoes, spoon over plenty of yogurt and zigzag over both chutneys. Scatter with chopped red onion, pomegranate seeds and coconut and serve at once: after about 5 minutes the shards start to soften.

   Add in this stepRed onion ½Pomegranate seeds 40 gDesiccated coconut (unsweetened) 2 tbsp