Cook the potato in a small pan of boiling salted water for 7-9 mins until tender. Drain and cool, then finely chop.

Blitz the chutney ingredients together with 1 tsp salt and 3 tbsp water in a high-powered blender until you have a smooth paste. Set aside.

Combine the cereal, potato, chilli, bombay mix, onion, cucumber, peanuts, coriander, chaat masala, mustard oil (if using), 1 tbsp tamarind chutney and 2 tbsp of the green chutney in a large bowl. Stir well to combine.

Mix the remaining 1 tsp tamarind chutney with 1 tsp of the green chutney in a small bowl, and season to taste with the lime juice. Mix well. Put the bhel puri in smaller serving bowls, then serve with the tamarind chutney mixture and any leftover green chutney on the side.