Chaat Ratnesh

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• Step 1

  First make the cones to hold the filling; these will take the greatest amount of time, so it is better to have them all ready before you start cooking. You will need some banana leaves. Cut them into 10cm x 20cm (4in x 8in) rectangles, allowing enough for 3 per person. Roll each rectangle into a tight cone. Secure the edges with a toothpick to hold in place.

• Step 2

  Peel the potato and cut into 1cm (1⁄2in) chunks. Put into a pan of cold water with a little salt and bring to the boil. Reduce the heat and simmer until soft to the point of a knife, but still firm. Drain in a sieve and leave to cool.

• Step 3

  Place a dry heavy pan over a medium-high heat. Add the coconut and toast until golden brown. Remove and set aside. Add a little oil to the pan, and fry the onion for 3–4 minutes until golden brown. Increase the heat to high, add the bean sprouts, and fry quickly for a further 2 minutes. Next add the chilli and red pepper. Cook quickly for another couple of minutes so that the mixture still has a good bite to it. Season well with salt and pepper. Add the lemon juice and stir through gently.

• Step 4

  Combine the cooked mixture with the diced potato, spring onion, and date and tamarind chutney. Add the coriander and stir through. Taste and adjust the seasoning. The seeds and coconut should provide a good crunch. Using a small spoon, fill the cones and hand them to your guests with small teaspoons to eat the filling. Eat immediately so that the filling does not soften
  the cone. You can refill the banana-leaf cones if required.

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