Tokri chaat

Step 1: Grate 14 oz large potatoes into long, thin straws. Rinse well in cold water, then squeeze and pat completely dry in a clean tea towel. Toss with 2 tbsp cornflour and a pinch of salt.

Step 2: Mix 10 ½ oz potatoes with ½ tsp salt and ½ tsp chaat masala and shape into 4 small flat patties. Shallow-fry in 2 tbsp of the 4 ¼ cups sunflower oil in a frying pan over a medium heat for 3 minutes a side, until crusty.

Step 3: Pour the remaining oil into a deep pan so it is no more than a third full and heat to 350°F on a thermometer, or until a bread cube browns in about 70 seconds. Never leave the oil unattended.

Step 4: Line a 10–12 cm metal strainer with a quarter of the potato straws in an even layer, press a second strainer on top and lower both into the oil. Fry for 4–5 minutes, until the basket is golden and rigid. Common mistake: lifting it too soon; a pale basket softens and collapses under the filling.

Step 5: Ease the basket out onto kitchen paper with a knife tip. Make 3 more.

Step 6: Whisk 9 oz thick plain yoghurt with 2 tsp sugar until smooth.

Step 7: Sit each basket on a plate. Crumble in a tikki, add a quarter of the 5 ½ oz cooked chickpeas and 3 broken 12 papdi (flat crisp puris).

Step 8: Spoon over the yoghurt, then 4 tbsp sweet tamarind-date chutney and 3 tbsp green coriander-mint chutney. Sprinkle with 1 tsp roasted cumin powder, ½ tsp red chilli powder and 1 tsp chaat masala, then top with 1 ⅜ oz fine sev, 1 ¾ oz pomegranate seeds and ⅓ oz fresh coriander. Serve immediately.