Papdi chaat

Step 1: Mix 5 ½ oz plain flour, 2 tbsp fine semolina, ½ tsp salt and ½ tsp ajwain (carom seeds) (crush it between your palms first to release its scent). Rub in 2 tbsp vegetable oil with your fingertips for 2 minutes until the mixture clumps when squeezed.

Step 2: Add ¼ cup cold water a little at a time and knead into a firm, tight dough. Cover and rest for 10 minutes.

Step 3: Roll the dough out about 2mm thick and cut into 4–5cm rounds with a cutter or glass. Prick each one several times with a fork so they don't puff up like puris.

Step 4: Heat 2 cups vegetable oil in a kadhai over a medium heat to about 325°F, when a scrap of dough rises slowly with gentle bubbles. Fry the papdi in batches for 4–5 minutes, turning, until pale golden and crisp. Frying them in very hot oil is the usual mistake: they blister and brown outside but stay soft in the middle. Drain and cool completely; they crisp further as they cool.

Step 5: Whisk 9 oz plain yogurt with 2 tsp sugar and a pinch of salt until smooth and pourable.

Step 6: To serve, lay 8–10 papdi on each plate. Scatter over 7 oz potato and 4 oz cooked chickpeas and dust with ½ tsp roasted cumin powder, ¼ tsp red chilli powder and ½ tsp chaat masala.

Step 7: Spoon over the yogurt generously, then drizzle 3 tbsp green coriander-mint chutney and 4 tbsp sweet tamarind chutney. Finish with 1 red onion, ¼ tsp black salt (kala namak), the rest of ½ tsp roasted cumin powder, ¼ tsp red chilli powder and ½ tsp chaat masala, 1 oz fine sev (nylon sev), ⅓ oz fresh coriander and 3 tbsp pomegranate seeds. Serve at once, before the papdi soften.