Mumbai puffed rice chaat (Bhel puri)

1. Boil the potatoes in their skins, peel and dice small. Chop the red onion and deseeded tomato very finely.

2. For the sweet chutney, simmer the tamarind paste with the sugar and water in a small pan for 3 minutes until syrupy, then cool.

3. For the green chutney, blend the mint, half the coriander and the green chilli with a pinch of salt and 1-2 tablespoons of water until smooth.

4. Toast the peanuts in a dry frying pan until crunchy.

5. Just before serving, toss the puffed rice, potatoes, onion, tomato and peanuts in a large bowl, then add both chutneys to taste and mix quickly.

6. Spoon into bowls at once, sprinkle with the sev and the remaining coriander and serve immediately while crunchy.

Tip: The emblem of the vendors on Mumbai's Chowpatty beach, traditionally eaten from a paper cone, "spooned" with a folded piece of paper. It goes soggy within minutes, so only mix it at the last moment. Sev (thin fried gram flour noodles) is sold in Indian shops.