Papri Chaat

Soak the tamarind pulp in water for 25-30 minutes and then squeeze to extract pulp and strain and thrown away the residue in the strainer.

Add this tamarind water in a saucepan and add sugar. 

Cook on low flame so that the sugar dissolves. Let it cool. 

Once it cools, add degi mirch, salt, black salt and garam masala. The chutney is ready. 

Now prepare dahi by whisking yogurt with some sugar and keep it to coo in refrigerator. 

Keep ready some chaat masala by blending 2 tbsp red chillies, 2 tbsp sabut dhania, 2 tbsp jeera powder, 2 cardamom, 1 tbsp sabut kali mirch and 2 tbsp garam masala.

Now in a plate decorate ready papris. Add boiled sliced potatoes. 

Add the dahi, meethi chutney and chaat masala. Add chopped onions and coriander leaves for garnishing. 

You can also add bhujia and serve fresh