Crisp up the Curly Kale

1. Preheat the oven to 300F. Remove kale leaves from the tough stems and tear into large pieces. Pat kale with a paper towel to make sure leaves are completely dry. This is important because if the kale is wet it will steam rather than crisp in the oven.
2. In a large bowl, add your kale and evenly drizzle 1 Tbs of olive oil to coat. Use your hands to massage the kale with oil to really infuse the kale with oil. 
3. Sprinkle Kashmiri chili powder, black salt, 1/2 tsp kosher salt, and cumin powder onto kale mixture and use your hands again to evenly coat all of the kale leaves in spices.
4. In a large parchment-lined baking sheet, spread kale in a single layer, making sure not to overcrowd. Bake on the center rack for 15 minutes and then rotate your pan. Bake for an additional 5-10 minutes while keeping a close eye on your kale to make sure it doesn’t burn. You are looking for your kale to curl up at the edges and crisp but are not looking for it to brown which will impart a bitter taste to your kale. 
5. Remove kale from the oven and keep uncovered until completely cooled.

Make Yogurt Sauce

1. In a small bowl, whisk together the yogurt, lemon juice, sugar, cumin powder, and 1/4 tsp salt. Cover and refrigerate.

Assemble Chaat

1. Pile your kale in a large serving bowl and evenly distribute red onions and tomatoes throughout. Drizzle yogurt sauce and tamarind chutney (loosening chutney with 1-2 Tbs of water if too thick to drizzle) over veggies. Garnish with cilantro and boondi. Serve and enjoy immediately!