Papdi chaat

Begin by preparing the tamarind chutney. In a small frying pan, dry-roast the cumin and fennel seeds on a low flame for 2 minutes then crush to form a coarse powder. Roughly chop the dates and add to a large saucepan, pouring in the fennel and cumin powder

Add all the remaining chutney ingredients to the pan and bring the mixture to the boil, stirring occasionally. Simmer for 30 minutes, then remove from the heat and leave to cool

Once the mixture has cooled, blend until smooth and pass through a sieve. Pour the strained chutney into a bottle and refrigerate – this can be kept for up to one month

For the mint chutney, roughly chop the mint leaves along with the coriander and spinach. Wash the leaves in a large bowl of cold water and leave to stand for a few minutes before draining carefully

Place the yoghurt into a blender followed by the ginger, green chilli, raw mango and handful of the chopped leaves. Blitz until thoroughly mixed, then add more of the chopped leaves along with lime juice, salt and blitz again

Scrape down the excess from the sides and blitz for a final time until smooth, then transfer to a chilled bowl. Cover the bowl with clingfilm, ensuring the clingfilm is in contact with the surface of the chutney to prevent discolouration. Refrigerate until ready to serve

For the chaat, wash the chickpeas thoroughly, drain and transfer to a mixing bowl. Add the onion, green chillies, ginger, chopped coriander, chilli powder, cumin powder, chaat masala, lemon juice and salt and mix well to thoroughly combine

Prepare the sweetened yoghurt just before serving. Whisk together the icing sugar and yoghurt until fully combined and set to one side

To serve, arrange the papdis across a large serving plate with a pile of sev in the middle and top the papdi and sev with the chickpea chaat. Drizzle over the mint and tamarind chutneys and top with a spoon of yoghurt. Finish with a sprinkling of pomegranate seeds and garnish with coriander and shiso leaves