Aloo tikki chaat

Step 1: Grate 1 ⅓ lb floury potatoes into a bowl. Add 2 tbsp cornflour, 2 green chillies, 1 tsp fresh ginger, ¾ tsp salt, ¾ tsp roasted cumin powder and ⅓ oz fresh coriander, and knead for a minute into a smooth dough that doesn't stick to your hands. If it's sticky, the potatoes were too wet; add a little more cornflour. A wet mixture is the main reason tikkis fall apart.

Step 2: Toss the cooked 1 ¾ oz chana dal with ½ tsp garam masala and a pinch of salt.

Step 3: Divide the potato into 8 balls. Flatten one in your palm, put a teaspoon of dal in the middle, close it up and press into a patty about 1.5cm thick. Repeat with the rest.

Step 4: For the chole, simmer 8 ½ oz cooked chickpeas with 1 tsp chana masala powder and ¾ cup water over a medium heat for 8–10 minutes, mashing a few, until thick and saucy. Keep warm.

Step 5: Whisk 9 oz plain yogurt with 1 tsp sugar and a pinch of salt until smooth. Keep it cold.

Step 6: Heat ¼ cup vegetable oil in a large heavy frying pan or tawa over a medium heat. Lay in the tikkis and leave them alone for 5–6 minutes until the underside is deep golden and crisp and they slide when you nudge the pan. Flip gently and cook the other side for 5 minutes, pressing lightly with the spatula.

Step 7: To assemble, put 2 hot tikkis on each plate and press them open a little. Spoon over the chole, then the yogurt, 4 tbsp green coriander-mint chutney and 4 tbsp sweet tamarind chutney.

Step 8: Finish with 1 red onion, 1 tsp chaat masala, ½ tsp red chilli powder, the remaining ¾ tsp roasted cumin powder and ⅓ oz fresh coriander, plus 3 tbsp pomegranate seeds and 1 oz fine sev (nylon sev) if using. Eat straight away while the tikkis are still crisp.