Chaat snack pack

Ingredients

• Vegetable oil, for deep-frying
• 150 g store-bought falafel balls
• 750 g frozen chips
• Salt and black pepper
• ¼ cup yoghurt, diluted with a little water (in a squeeze bottle)
• Date and tamarind chutney (in a squeeze bottle)
• 1 tomato, finely chopped
• 1 Lebanese cucumber, deseeded, finely chopped
• ¼ small red onion, finely chopped
• Coriander leaves, to serve

For the chaat masala

• 2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp Kashmiri chilli powder
• 2 tsp fennel seeds
• 1 tsp ajwain seeds
• 1 tsp black peppercorns
• 2 tbsp green mango powder (Amchur powder)
• 1 tsp garam masala
• 1 tbsp salt
• 1 tsp black salt (kala namak)

Instructions

1. To make the chaat masala, toast the spices in a dry saucepan with the salts, then blitz in a spice grinder to a coarse powder.
2. Heat enough oil to deep-fry in a large saucepan to 170˚C and deep-fry the falafel and chips until crisp. Remove and drain and season with a little salt before transferring to a serving dish. Scatter the falafel and chips with a little chaat masala, then drizzle with the yoghurt, then with the date and tamarind chutney. Scatter with the tomato, cucumber, onion and coriander and scatter again with the chaat masala.

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