BBC Food - Recipes - Karara aloo chaat (crisp potato salad)

Ingredients

• 250g/9oz yoghurt
• 50ml/2fl oz single cream
• 50ml/2fl oz sugar syrup
• siphon with two charges
• vegetable oil , for shallow and deep frying
• 500g/1lb 2oz King Edward potatoes, peeled and cut into large cubes
• 100g/3½oz purple or Peruvian potatoes , thinly sliced using a mandoline
• sea salt
• 100g/3½oz granulated sugar
• 2 tbsp mango powder
• 1 tsp mild Kashmiri chili powder or sweet paprika
• 1 tbsp black salt (kala namak)
• 1 tsp toasted cumin powder (seeds toasted and ground to powder)
• 1 tsp ground ginger
• 1 tsp powdered fennel seeds
• salt , to taste
• ½ pomegranate , seeds only
• 1 tbsp coriander leaves, chopped
• 1 tbsp mint leaves, chopped
• baby watercress
• chaat masala and red chilli powder , mixed together in a shaker to sprinkle