Ingredients

• 150 g (5 ½ oz) tamarind pulp

• 400 ml (14 fl oz/1 ¾ cups) boiling water

• 2 medium eggs

• 2 potatoes

• 1 Tbsp dark brown sugar

• 1 Tbsp chaat masala

• 1 tsp ground cumin

• 1 tsp chilli powder

• ½ tsp salt

• ¼ tsp black pepper

• 2 × 400 g (14 oz) tins of chickpeas (garbanzos), rinsed and drained

• ½ red onion, finely chopped

• ⅓ small cucumber, finely chopped

• 1 large tomato, finely chopped

• 4–6 green chillies, such as finger chillies, chopped

• handful of coarsely crushed nimki (page 94)

• 4 Tbsp freshly chopped coriander (cilantro)