Preheat your oven to 220°C (428°F). Place baby new potatoes in a pot of salted water and bring to a boil. Cook for about 6 minutes, or until almost tender. Drain and dry well.

In a bowl, toss boiled potatoes with olive oil, chaat masala, ground turmeric, salt, and pepper. Arrange on a baking tray in a single layer. Roast for approximately 35 minutes, stirring halfway through.

Prepare the coriander chutney by blending fresh coriander leaves, green chilli, lime juice, olive oil, and a pinch of salt until smooth.

In a bowl, whisk tamarind paste, sugar, chaat masala, and a splash of water until the sugar dissolves.

Spread a layer of Greek-style yoghurt on a serving platter. Swirl in coriander chutney, then top with crispy potatoes, red onion, and green chilli.

Drizzle tamarind dressing over the top and sprinkle with toasted coriander seeds and nigella seeds. Serve immediately.