Boil the potato cubes for 6–7 minutes until just cooked through, but not mushy. Drain well, and leave to cool before dressing with 1 tablespoon of oil and ½ teaspoon of chaat masala.

For the base mix, stir the puffed rice, mini poppadoms and unsalted peanuts together in a large bowl. Mix the remaining oil and chaat masala in a small bowl, and place it alongside.

For the tamarind chutney, mix the tamarind paste, boiling water and dark brown sugar in a small saucepan. Bring to the boil, simmer for 2 minutes, then turn off the heat and leave to cool. For the coriander chutney, blitz all the chutney ingredients together in a high-speed blender or Nutribullet until you have a thin, vibrantly green sauce. Taste and adjust the salt.

Arrange your prepared ingredients and sauces together as a ‘station’. Just before serving, mix the oil and chaat masala through the mini poppadom, puffed rice and peanut mix; think of it as a salad dressing – you want everything evenly coated. Divide into bowls and top with the dressed potato, chutneys, yogurt and pomegranate seeds. Advise everyone to mix their ingredients up in their bowls, adding more of the chutneys and yogurt to taste, and eat immediately.