Boro baper polay khay

Step 1: Put 9 oz boneless chicken breast in a pan with 1 ¾ cups water and a pinch of the ⅓ tsp salt, bring to a simmer and poach gently for 12–15 minutes until the thickest part reads 165°F. Cool, then shred finely with two forks.

Step 2: Heat half of 2 tbsp mustard oil in a karahi over a medium heat and fry 2 onions until golden. Add 14 oz cooked chickpeas, ½ tsp ground turmeric, 1 ½ tsp red chilli powder, 1 tsp ground cumin and ¾ tsp salt and fry for 8 minutes, crushing a few chickpeas, until dry and well coated. Tip into a large bowl.

Step 3: In the same pan heat the rest of 2 tbsp mustard oil and fry 9 oz beef mince with 1 tbsp ginger-garlic paste and ½ tsp salt, breaking it up, for 10–12 minutes until browned, dry and cooked through to 160°F. Stir in 1 tsp garam masala.

Step 4: Toast 2 ⅛ oz flattened rice (chira, poha) in a dry pan over a medium heat for 2–3 minutes until crisp and lightly golden.

Step 5: Add the mince, shredded chicken, 2 potatoes and 3 eggs to the chickpeas.

Step 6: Just before serving, add the chira, 4 tbsp crisp fried onion (beresta), 4 green chillies, ⅔ oz fresh coriander, 1 tsp chaat masala, 2 tbsp ghee and 2 tbsp lemon juice and toss everything together well with your hands (or two big spoons). Taste for salt and serve at once, warm or at room temperature.