Heat the samosas in the oven according to the packet instructions until golden and crispy.

Meanwhile, heat 3 tablespoons of neutral-flavoured oil or ghee in a deep pan over a medium heat. Add the cumin seeds, cardamom, bay leaves, peppercorns and cinnamon. Let them sizzle for 30 seconds to a minute, until fragrant and the cumin seeds start to crackle.

Add the onion and cook for 10–12 minutes, stirring often, until soft, golden and starting to caramelise at the edges.

Stir in the ginger, garlic and green chillies. Cook for 2 minutes until fragrant.

Lower the heat and add the turmeric, chilli powder, ground coriander and ground cumin with a good pinch of salt. Stir for 30 seconds so the spices toast without catching, adding a splash of water if the pan looks dry.

Tumble in the tomatoes and cook for 8–10 minutes, squashing them with the back of a spoon, until they break down into a jammy masala and the oil starts to pool at the edges.

Add the chickpeas with their bean stock and stir to coat them in the masala. Simmer for 10-15 minutes until thick and glossy. Crush a few chickpeas against the side of the pan to help thicken the sauce, and loosen with a splash of water if it gets too thick.

Crumble the kasuri methi between your palms over the pan, then stir it through with the garam masala, chaat masala and lemon juice. Fish out the whole spices if you like. Taste before adding more salt, since the beans are already well seasoned.

For the green chutney, blitz the coriander, mint, garlic, ginger, chilli, lemon juice, sugar and a pinch of salt with the cold water until smooth and vibrant. Add a little more water if it needs loosening to a drizzling consistency, then taste and adjust the lemon, salt or sugar.

Whisk the yoghurt with a pinch of salt and a splash of water until smooth and spoonable.

To build the chaat, crush the hot samosas into bowls or onto a sharing platter, pressing them down so they break into rough, crispy pieces. Spoon the chole over the top, letting the sauce soak into the pastry.

Dollop over the yoghurt, then drizzle with the tamarind chutney and the green chutney. Scatter with the red onion, pomegranate seeds, sev, coriander and sliced chilli. Finish with a final sprinkle of chaat masala and serve straight away, while the samosa pieces still have some crunch.