Boil tamarind in half bowl of water. Mix 1/2 bowl cold water and mash it thorougly with hands. It will turn pulpy. Strain the pulp. Add jagger, salt, black pepper, red chilli pepper, roasted cumin seeds powder, black salt and boil the pulp. Lower the flame and let it simmer on low flame till it turn thick. Keep stirring in between.
Transfer sounth in a bowl and let it cool.
Arrange Papadi (I have taken readymade) in a serving plate. Add boiled chickpea. Add curd and sounth.
Sprinkle salt, red chilli powder, roasted cumin seeds powder, black pepper and chaat masala. Pour 3-4 tb spoon sounth again and serve.
