Puchkas

200 grams plain yogurt
Salt to taste
1/4 teaspoon chili powder
1/4 teaspoon roasted cumin powder
100 grams potato (about 1 medium)
20 small ready-made puris (pani puris)
50 grams cooked chickpeas, rinsed
Sev
Tangy Herb Chutney
Quick Tamarind Chutney

Whisk the yogurt with a little salt, the chili powder, and the cumin powder until smooth.

Boil the potato in salted water until tender, then peel and cut into 1/2-inch cubes.

Assemble the puchkas when ready to eat.  Break a hole in one convex side with a fingernail.  Fill each puri with a few potato pieces and chickpeas.  Spoon a little yogurt in, then add some tamarind chutney and tangy herb chutney.  Sprinkle generously with sev and serve immediately.

Serves 4.

From I Love Curry by Anjum Anand