Step 1

Pressure cook red potatoes in instant pot for 8 minutes on high pressure mode with pressure valve in sealing position.

Step 2

Once done let the pressure release naturally for 10 minutes and then do a quick release.

Step 3

Arrange the wheat crispies (puri) in a tray

Step 4

On each crispy, put a teaspoonful of mashed potatoes, chopped onions, green and tamarind/date chutney. Sprinkle some salt and chaat masala.

Step 5

Put some thin gram noodles (sev) and garnish with chopped cilantro and optionally with a few drops of lime juice