Heat the oven to 150C/130C fan/gas 2. Cut the kale stalks away from the leaves and set the leaves aside, reserving a small handful of them. Roughly chop the kale stalks and reserved kale leaves and set aside. Roughly tear the remaining kale leaves and scatter over a baking tray, drizzle over 1 tbsp of the oil and 1 tsp of the cumin and season. Toss together, massaging the leaves, then arrange in an even layer. Roast for 15-20 mins until crisp, then remove and set aside.

Heat the oil in a deep saucepan over a medium-low heat, ensuring it is no more than a third full. Pour 100ml water into a bowl and mix with the egg. Tip in the gram flour, baking powder, spices and 1 tsp salt, and stir to make a thick paste. Stir in the chopped kale and red onion, adding more water if needed.

To check if the oil is hot enough, drop in a tiny speck of batter. If it rises to the surface in bubbles and starts to brown, it is ready. If not, increase the heat to medium-high. Once hot enough, carefully lower heaped tablespoons of the mixture into the oil, a few at a time. Cook for a few minutes, turning once, until evenly browned and crisp, about 3-4 mins. Drain on kitchen paper and season with salt.

For the chutney, tip everything into a food processor with 6 tbsp water and blitz until chopped. Add more water to loosen, if you prefer.

Arrange the pakoras and crispy kale on a plate and serve topped with dollops of yogurt, a drizzling of tamarind and the herby chutney, and sprinkled with the sev or Bombay mix, garam or chaat masala and coriander leaves.