Execution:

1. puri.

• In a mixing bowl, whisk together the wheat flour, semolina and salt. Add water and knead for 4-5 minutes or until everything is well incorporated, the dough is evenly moist, smooth and sticks to itself. Cover with a damp kitchen towel and let rest for 2-3 hours.

• Divide the dough into 4 sections, form each section into a 1cm” diameter cylinder. Divide each cylinder into g balls, keep covered with a damp kitchen towel as you roll out each ball.

• Lightly grease a flat surface with a few drops of oil, as well as your rolling pin.

• Press the dough in between your palms and place onto the oiled surface, lightly roll out each ball of dough into thin circular disks. The puri should have the same thickness as three white paper sheets stacked on top of each other.

• Place the disks onto a baking tray that has been wrapped in cling film and lightly greased with cooking oil, cover with a moist kitchen towel and let rest for 1 hour.

• Fill a wok or heavy-bottomed pot 1/3rd of the way up with canola or any high-smoke point cooking oil. Heat to a temperature of 375-400°F.

• Add the puri dough into the oil, keeping the side that was in contact with the plastic facing up. Using a spider strainer or large slotted spoon, continuously and lightly press the puri down in the oil, the puri will puff up quickly, begin basting the top of the puri with the oil to maintain an even doneness and colour.

• Fry until golden brown, remove from the oil and place onto a wired rack.

• Optionally: Use store bought puri and reheat on a sheet tray in a 350°F oven for 5 minutes.

2. sweet tamarind chutney.

• Soak the tamarind and dates in just enough hot water to cover. Place both into a blender and blitz on high until you form a paste. Strain this into a pot.

• Add the rest of the ingredients into the pot and bring to a boil over high-heat. Once you have reached a boil reduce the heat to low and let simmer for 30 minutes. The color should have darkened quite a bit and it should have a syrupy consistency. Remember, It will become thicker as it cools.

• Remove from the heat and let cool in a separate container.

2. coriander & mint chutney.

• Add all ingredients to a blender and blend until smooth, add 2-3 tbsp of cold water if necessary, pass through a sieve.

3. dahi (yogurt).

• In a mixing bowl combine all the ingredients and adjust proportions to taste.

4. potatoes.

• Cut the potatoes into 2-3” sections, fill a pot with cold water and season with salt,place the potatoes in the pot, bring to a simmer and cook until a pairing knife slides through each potatoe without resistance.

• Drain and remove the skins of the potatoes, cut into 1cm cubes and set aside until serving.

• To serve: Add ghee to a small saucepan over medium heat, add cumin seeds. Once the cumin is fragrant and sizzling, add the potatoes and chaat masala, cook until the potatoes are hot.

• Add coriander and season with lemon juice and salt.

5. serve.

• Create a hole in the top of each puri.

• Fill each puri with potatoes, spoon a generouse amount of each chutney overtop the puri, as well as the yogurt.

• Garnish with sev, coriander and chaat masala.