Chana chaat recipe

Ingredients

• 150 g wet tamarind block
• 125 g pitted dates
• 175 g jaggery or light brown soft sugar, plus extra to taste if needed
• 1 tsp ground ginger
• 1/2 tsp garam masala
• 1 tsp ground, roasted cumin seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 1/2 tsp carom seeds (ajwain)
• 1 1/2 tbsp dried mint leaves
• 1 small pinch of ground asafoetida (heeng)
• 0.8 tbsp ground black salt
• 1 tsp fine sea salt
• 3 tbsp mango powder (amchoor)
• 1/2 tsp grated nutmeg
• 1/2 tsp Kashmiri chilli powder
• 125 g full-fat Greek yogurt
• 1/2 tsp caster sugar
• 2 tbsp chopped mint leaves
• 1 small garlic clove, crushed
• 1 pinch salt, if needed
• 1 x 400g/14oz can of chickpeas, drained and rinsed
• 1 red onion, finely diced
• 2 tomatoes, deseeded and diced
• 175 g new potatoes, boiled until tender and diced
• 2 lemons, juice only
• 2 green chillies, deseeded and finely chopped
• 2 tsp ground, roasted cumin seeds
• 0.2 tsp Kashmiri chilli powder
• 2 tsp chaat masala
• 3 tbsp chopped coriander (cilantro)
• 3 tbsp pomegranate seeds
• 150 g date and tamarind sauce