Punjabi chole samosa chaat

Step 1: Heat the oven to 350°F (325°F fan). Heat 2 tbsp vegetable oil in a pan over a medium heat, add 1 tsp cumin seeds and let it sizzle, then add 1 onion and cook for 4–5 minutes until golden at the edges.

Step 2: Add 1 tbsp ginger-garlic paste and stir for 30 seconds until the raw smell goes. Add 2 tomatoes, ¼ tsp ground turmeric, 1 tsp Kashmiri chilli powder and 2 tsp chole masala and cook for 4 minutes, until thick and glossy.

Step 3: Add 1 lb cooked chickpeas, 1 ¼ cups water and ¾ tsp salt and simmer for 5 minutes, mashing a ladleful of chickpeas against the pan to thicken. Stir in ½ tsp dried mango powder (amchur). The chole should be loose enough to pour, like a thick soup.

Step 4: Meanwhile, warm 4 potato samosas on a tray in the oven for 8–10 minutes until crisp. Whisk 7 oz plain yogurt with 1 tsp sugar and a pinch of salt until smooth and runny.

Step 5: Assemble just before eating. Put a samosa on each plate and crush it roughly with the back of a spoon. Ladle over the hot chole, then the cold yogurt.

Step 6: Drizzle with 4 tbsp green coriander chutney and 4 tbsp tamarind and date chutney, scatter with 1 red onion, then dust with 1 tsp roasted cumin powder and 1 tsp chaat masala. Finish with a handful of 1 oz nylon sev (fine gram flour noodles), 2 tbsp fresh coriander and 2 tbsp pomegranate seeds if using, and eat straight away, before the sev softens.