Boil, peel, cool, and dice 2-3 russet potatoes. Soak half a cup of boondi and set aside. Roast and chop half cup of peeled peanuts. Coarsely crush a table spoon of whole coriander seeds. Heat oil, add 1/2 teaspoon black mustard seeds, one whole red chilli, crushed coriander seeds, 1 teaspoon cruched red chilli flakes, 1/2 teaspoon fennel seeds, a pinch of aesofetida, and add the potatoes. Add salt and let it saute for about a minute. Add 3/4 teaspoon amchur powder, 1/2 teaspoon chat masala, soaked boondi, peanuts, chopped cilantro and mint. Let the mixture cool. Beat about 11/2 cups of yoghurt with 1/2 cup of water. Mix it with the potato mixture, and garnish with red chilli powder, chat masala, and chopped herbs. Cool and eat for dinner on a sultry summer night...
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