Puri bhaji

Step 1: Mix 9 oz wholewheat flour (atta), 1 tbsp fine semolina (rava) and ½ tsp salt in a bowl, rub in 1 tbsp sunflower oil, then add ½ cup water bit by bit and knead into a stiff, smooth dough that barely dents when pressed. Cover and rest for 15 minutes.

Step 2: Break 1 ⅓ lb floury potatoes into 2 cm chunks with your fingers, then lightly crush about a third of them.

Step 3: Heat 2 tbsp sunflower oil in a wide pan over a medium heat. Add 1 tsp black mustard seeds and wait until the seeds crackle, about 30 seconds, then add ½ tsp cumin seeds, 1 pinch asafoetida, 12 curry leaves, 2 green chillies and 1 tsp fresh ginger and stir for 20 seconds.

Step 4: Stir in ½ tsp ground turmeric, then the potatoes, ¾ tsp salt and ½ tsp sugar. Toss gently over a low heat for 4–5 minutes until every piece is evenly yellow and hot through. Take off the heat and stir in 1 tbsp lemon juice and 2 tbsp fresh coriander.

Step 5: Divide the dough into 16 balls and roll each into a 9 cm round, about 2 mm thick, without flour if you can (rub a drop of oil on the board instead).

Step 6: Heat 2 cups sunflower oil in a kadai or deep pan to 350°F: a pinch of dough should rise at once with lively bubbles. Slide in one puri, press it gently with the back of a slotted spoon until it puffs fully, flip and fry for 20 seconds more until pale gold on both sides. Drain on kitchen paper and repeat.

Step 7: Cool both parts completely before closing the tiffin, keep the puris in a separate compartment so they stay crisp, and eat within the day.