Mumbai bhel puri

Name: Mumbai bhel puri
Cuisine: Indian
Ingredients: 3 sweet potatoes, peeled and cut into bite-size chunks; 1 tsp chaat masala (see tips); Olive oil for drizzling; 400g tin chickpeas, rinsed; 200g cherry tomatoes, halved; 1 cucumber, cubed; 1 ripe mango, peeled and finely chopped; 2 raw beetroot, peeled and grated; 50g beansprouts; 1 red onion, very finely chopped; 250g full-fat Greek yogurt; 250g sev mamra (see tips); Seeds from 1 small pomegranate; Large handful fresh mint leaves; Large handful fresh coriander leaves, plus extra to serve; 1 green chilli, deseeded if you don’t like too much heat; Juice 1 lime; ½ onion, peeled; 1 tsp cumin seeds, lightly toasted and ground (see tips); 1 tsp soft brown sugar or jaggery; 2 tbsp palm sugar, jaggery or soft brown sugar; 20 pitted dates; 130g tamarind paste (see tips); Pinch red chilli powder to taste; 1 tsp cumin seeds, lightly toasted and crushed (see tips); ½ tsp ground cinnamon; You’ll also need…; A digital or heavy-duty sugar thermometer