Sukuti Chatpate

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1. 1Step 1: Boil the potato for 10 minutes, peel and roughly dice into small chunks. Set aside to cool.
2. 2Step 2: Cut the sukuti into small strips. Crush them flat using a mortar and pestle.
3. 3Step 3: Heat 2 tablespoon of oil into a fry pan.
4. 4Step 4: Add the sukuti into the frying pan and fry for 3-4 minutes until crispy. Make sure not to burn. Set aside to cool.
5. 5Step 5: In a mixing bowl, whisk together gram flour and cold water, ensuring there are no lumps. Adding gram flour to hot water will result in lumps, so it's essential to use cold water.
6. 6Step 6: Transfer the mixture to a saucepan and heat it while stirring continuously for five minutes.
7. 7Step 7: Add tomato puree, chilli powder, and tamarind sauce to the mixture and keep stirring.
8. 8Step 8: In a separate pan, heat the vegetable oil and once hot, add dried chilly and turmeric powder. Pour this into the gram flour sauce mix. Warning that there will be a large sizzle and there is a risk the mix might splash onto you, so be careful and use a lid to guard yourself if you have never done this before.
9. 9Step 9: Reduce the sauce to a moderately thick consistency, similar to that of runny honey. You can remove the dried chilly bits from the sauce and set aside to cool.
10. 10Step 10: Combine all the wet ingredients in a mixing bowl.
11. 11Step 11: Add the Chatpate Masala Spice Mix ingredients to the bowl.
12. 12Step 12: Add the sauce to the bowl and mix thoroughly.
13. 13Step 13: When you're ready to serve, add the puffed rice to the bowl and mix well.
14. 14Step 14: Serve immediately to maintain the crispy texture of the puffed rice and Wai Wai. Delayed serving will make the mixture soggy and lose its crispy texture.