Air-fry the tater tots until golden and crisp. If you’re making a larger quantity for quite a crowd, bake these in the oven to save time.

In a bowl add yogurt and mix with soy sauce, red chili sauce, green chili sauce, tomato ketchup, salt, haldi (turmeric), red chili powder and coriander powder. Do not include the vinegar for now.

Heat oil in a wide pan. When they are hot, add the mustard seeds and allow them to splutter. Add curry leaves and slit green chilies, then sauté chopped ginger and garlic for an minute until aromatic.

Add the chopped onions and sauté for another minute just to soften them a bit taking care not to brown.

Combine the yogurt with the sauce and cook on a medium heat, stirring all of the time for 2 minutes. Still, check on it and don’t let it dry out — you want it to have a good saucy quality. Add the vinegar and stir.

Stir the crispy tater tots into the pan; toss gently to coat with sauce. Finish with chopped cilantro.

Serve immediately while it’s hot and crisp.