Boil the potatoes

• Bring a pan of water to a boil and add the chopped potato.
• Add the salt and give a quick stir.
• Cook until the potatoes are tender.

Cool the potatoes

• Drain the hot water from the potatoes.
• Soak them in cold water to stop the cooking straight away, then drain well.

Combine the chaat base

• In a large bowl, add the chopped tomatoes, chickpeas and chopped red onion.
• Season with the salt, red chili powder, chaat masala and turmeric.
• Give everything a really good mix.

Add the chilies and coriander

• Add the chopped green chilies and fresh coriander.
• Mix quickly to combine.

Stir in the yogurt and chutney

• Add the full-fat Greek-style yogurt and mix well.
• Stir in the mint and coriander chutney and mix again.

Fold in the potatoes

• Add the boiled potatoes at the very end so they don't break up.
• Give a quick mix only, just until combined.

Transfer and finish

• Transfer the chaat to the serving tray.
• Sprinkle with chaat masala, then drizzle with tamarind sauce and the runny green chutney.