Mix the masala spices together.
Cook the potatoes for four minutes in boiling, salted water and drain.
Heat a large sauté pan with some oil and sauté the potatoes until starting to crisp.
Add the courgettes and cook for one minutes. Remove from the pan to a bowl.
Sauté the prawns and mix into the potatoes. Season with the spice mix.
Scatter over the chillies, coriander, grated ginger and poppy seeds and serve with tamarind and mint yoghurt.
For the masala spice mix:
1tbsp cumin powder
1tsp chilli powder
1tsp mango powder
¼tsp citric acid
½tsp ginger powder
1tsp coconut sugar (or unrefined caster sugar)
For the chaat:
400g Roosters, cut into 1cm cubes
1 courgette (approx 250g cut into 1cm cubes)
2tbsp rapeseed oil
1tbsp grated ginger
2 green chillies, sliced finely
1tsp tamarind paste
4tbsp low fat natural yoghurt
2tbsp chopped mint leaves
1tbsp poppy seeds
A handful of chopped coriander leaves