Mirchi pakode ki chaat (potato-stuffed chilli chaat)

Method

1. Mix all the chilli filling ingredients in a bowl with a pinch of salt. Split open the large mild chillies lengthways and remove the seeds, taking care to keep the chillies whole. Carefully stuff each one with the filling, making sure you don’t overfill them (otherwise they might burst open when frying). Put the stuffed chillies on a plate in the fridge for 20 minutes to firm up.
2. Put all the ingredients for the batter in a mixing bowl with a pinch of salt and stir to combine. Trickle in 140ml water, whisking constantly, to create a smooth batter with the consistency of double cream.
3. Fill a saucepan two thirds full with oil and set over a medium-high heat. It has
   reached the perfect temperature when a drop of the batter rises to the top after a few seconds. Dip the chillies in batter, then carefully lower into the oil – don’t crowd the pan, work in batches if you need to. Cook for 5 minutes until golden brown and crisp, turning occasionally, then drain on kitchen paper. Sprinkle a generous amount of chaat masala over each chilli.
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4. Slice the stuffed chillies into bite-size pieces, then arrange on a serving platter or individual plates. Drizzle over the yogurt, sprinkle with the ground cumin, then add a few tbsp each of the green and tamarind chutneys, with more on the side for guests to help themselves. Finish with the sev, coriander leaves and pomegranate seeds.