500g/1lb 2oz King Edward potatoes, peeled and cut into large cubes
1 tbsp coriander leaves, chopped
2 tbsp mango powder
1 tbsp mint leaves, chopped
陆 pomegranate, seeds only
100g/3陆oz purple or Peruvian potatoes, thinly sliced using a mandoline
baby watercress
chaat masala and red chilli powder, mixed together in a shaker to sprinkle
1 tsp toasted cumin powder (seeds toasted and ground to powder)
1 tsp powdered fennel seeds
1 tsp ground ginger
1 tsp mild Kashmiri chili powder or sweet paprika
1 tbsp black salt (kala namak)
salt, to taste
sea salt
50ml/2fl oz sugar syrup
100g/3陆oz granulated sugar
vegetable oil, for shallow and deep frying
50ml/2fl oz single cream
250g/9oz yoghurt