Poppadom Nachos Chaat
Blend up 150g yoghurt, coriander, ¾ of the mint, ginger, green chilli and the juice of ½ lemon in a food processor. Season with salt and set aside.
Finely chop up the mint and red onion. Slice the tomato in half and scoop out the insides. Chop into a small dice.
Lay out your poppadoms on a large platter. Drizzle on the remaining 50g plain yoghurt along with your spicy green chutney and your tomatoes and onions. Next, layer on the tamarind sauce and mango chutney. Finish the platter off with finely chopped mint, pomegranate seeds, and a sprinkle of chaat masala. Serve immediately.