Chaat masala fried eggs

Ingredients

• 1 large potato, peeled, cut into 1.5cm cubes and boiled until tender
• Sunflower oil – enough to fill a small saucepan to 1cm plus 3 tbsp
• 30g easy cook rice
• ½ 400g can chickpeas, drained
• 50g peanuts, toasted and roughly chopped
• 2 tsp garam masala or chaat masala spice
• ½ small red onion, diced
• 1 tbsp tamarind and date chutney or spicy mango chutney, plus 2 tbsp to serve
• Large mild green chilli, sliced
• 3 tbsp mint, chopped
• 2 tbsp coriander, chopped
• 4 large British Lion eggs
• 30g butter
• 4 tbsp soured cream mixed with the juice of 1/2 lime