Dahi Papdi Chaat from How to Cook Indian by Sanjeev Kapoor

Name: Dahi Papdi Chaat from How to Cook Indian by Sanjeev Kapoor
Ingredients: 1½ cups (375 grams) plain yogurt, whisked; ½ teaspoon table salt; 1 tablespoon sugar; 24 small flat crisp papdis (flat flour wafers); 2 medium potatoes, boiled, peeled, and chopped; ½ cup (50 grams) sprouted moong beans, blanched; 1 teaspoon chile garlic chutney; 3 tablespoons pudina aur dhaniya chutney (mint-and-cilantro chutney); ½ teaspoon chaat masala (spice mix for chaat; 1 teaspoon ground roasted cumin; ¼ cup (60 grams) khajoor aur imli ki chutney (sweet date-and-tamarind chutney); ¼ cup (10 grams) sev (chickpea-flour vermicelli); 2 tablespoons chopped fresh cilantro; ½ teaspoon red chile powder; 2 tablespoons fresh pomegranate arils (optional)

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I grew up in Delhi, where eating chaat at the roadside was—and still is—the thing to do. This dish is easy to make and, as with most chaats, is great for feedin

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