Crispy wafers with yoghurt and chutneys (Papdi chaat)

1. The night before, soak the chickpeas in plenty of water; the next day boil them until tender (about 45 minutes). Boil the potatoes in their skins, peel and dice small.

2. For the papdi, rub the flour with the salt and the tablespoon of oil, then knead with a little water into a firm dough. Rest for 15 minutes, roll out thinly, cut out 5 cm rounds and prick them several times with a fork so they don't puff up.

3. Heat the oil in a smaller, deep pan to medium and fry the rounds in batches for 2-3 minutes into pale golden, crisp wafers. Lift onto kitchen paper and leave to cool.

4. Whisk the yoghurt smooth with the sugar and a pinch of salt. Thin the tamarind paste with 2 tablespoons of water and chop the mint finely.

5. To serve, arrange the papdi on a plate, scatter with the potatoes and chickpeas, then drizzle generously with the yoghurt, tamarind sauce and mint.

6. Sprinkle with the chaat masala, sev and pomegranate seeds and serve at once while the papdi are crisp.

Tip: A classic chaat of the streets of Delhi, at once sweet, sour, spicy, crunchy and creamy. You can save time by frying the papdi in advance: they stay crisp for a week in an airtight tin.