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1 large waxy potato, about 250–300g

¹/₂ tsp red chilli powder

¹/₄ tsp ground cumin

¹/₄ tsp garam masala

¹/₂ tsp dried mango powder

1 small onion, peeled and finely diced

200ml natural yoghurt, mixed with 2–3 tbsp water

fine sea salt and freshly ground black pepper

These little crispy filled puris are what I consider to be the ultimate chaat – a Hindi word that describes the various savoury delicacies that tempt passers-by to the roadside food carts found in every Indian city. You will need to make a trip to your nearest Indian grocer to secure a box of ready-made mini pani puri shells and a bag of sev mamra (crispy snacks consisting of a mixture of puffed rice, fried yellow gram noodles and spiced peanuts). Thereafter, it will only take minutes to assemble these delicious bite-sized treats.

First, prepare the potato filling. Peel and cut the potato into large chunks then boil in a pan of salted water for 10–15 minutes until tender. Drain well, then chop the potato into a small dice. Place in a bowl and mix with the chilli powder, cumin, garam masala, dried mango powder, onion, yoghurt and seasoning to taste.

When you are about ready to eat, carefully break the top of each puri to make a small hole that is big enough to add the potato filling through. (The puris are very delicate so you do need to be gentle with them.) Fill each puri with some potato mixture and a drizzle each of yoghurt and tamarind chutney. Garnish with the chopped coriander and sev mamra or sev. Serve immediately.