This version of chaat owes something to the Bengali jhalmuri, with puffed rice, and bhel puri, which uses tiny crushed puris as part of the mix. I’ve adapted this with supermarket ingredients: you can find puffed rice in the gluten-free aisle, and readily available mini poppadoms to replace the puris. But if you’re passing an Asian grocer, do head in and grab some sev to add in – it’s crisp chickpea vermicelli and has a lovely flavour and texture.