Get your copy now! No reviews 2 Tbsp extra-virgin olive oil plus extra to rub the potatoes 1/4 cup/60 ml date syrup 2 Tbsp tamarind paste fine sea salt 1 to 2 Tbsp boiling water 1/2 tsp ground black pepper 2 shallots, minced 1/2 cup/10 g chopped cilantro 2 Tbsp chopped mint 1 green chilli such as  serrano, jalapeño, or bird’s eye, thinly sliced; 2 Tbsp chaat masala, homemade or store-bought; ground kala namak (see The Cook’s Notes) 2 cups/480 g plain, unsweetened, full-fat Greek yogurt 1/2 cup of fine sev such as the ‘nylon’ variety (see The Cook’s Notes) 1 lime, cut into wedges Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.

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