Marinate the mushrooms: Toss the mushrooms with half the kashmiri chilli powder, garam masala, ground coriander, cumin, garlic powder, salt, and oil until evenly coated. Set aside for 30 minutes at room temp.

Build the sauce base: Melt the butter in a heavy pot over medium heat. Add the cardamom pods and sizzle 30 seconds. Add the onion and cook for 5 minutes until softened. Add the garlic and cook another 2 minutes.

Cook down the tomatoes: Add the tomatoes, remaining kashmiri chilli powder, ground coriander, and salt. Stir well and cook uncovered on low-medium heat until the tomatoes completely break down and the sauce is thick and deep red — around 15–20 minutes. Stir in the tomato paste and cook 2 minutes.

Finish the sauce: Remove the cardamom pods. Add the cream and stir through. Blend until completely smooth. Add back to the pot and stir in the sugar. Crush the dried fenugreek leaves between your palms and stir through. Finish with the cold butter. Taste and adjust salt and sugar. Keep warm on low.

Cook the mushrooms: Get a skillet or frypan hot over high heat with a little oil. Cook the mushrooms in a single layer — don’t crowd. Leave them alone for 2 minutes to get colour, then toss. You want charred edges and a meaty texture. Cook in batches if needed.

Make the yoghurt: Combine the greek yoghurt with the grated cucumber and a squeeze of lemon juice. Set aside.

Grill the pastry: Heat a grill pan or heavy skillet over low-medium heat. Place the pastry sheets directly on the dry pan and grill until puffed, charred in spots and cooked through — about 3 minutes per side. Each sheet cuts into 2 wraps.

Assemble: Place the mushrooms onto the flaky pastry and smother in sauce. Top with cucumber yoghurt, thinly sliced red onion and fresh coriander.

Notes:

Ripe tomatoes matter — the riper the better. If yours are average, the extra tomato paste will help.

Let the puff pastry come to room temp before grilling so it cooks evenly and doesn’t tear.

Cook the base: Heat oil in a heavy pan over medium heat. Add the onion and cook until soft and golden, about 5–10 minutes. Add the garlic and cook 2 more minutes.

Cook the mushrooms: Add the diced mushrooms and cook over medium heat for 10–12 minutes until they’ve released all their liquid and are deeply browned and reduced. Don’t rush this.

Build the chile: Add the chipotle in adobo, smoked paprika, cumin, coriander, and oregano. Stir and cook 2–3 minutes. Add the tomato paste and fry off for 2 minutes, stirring constantly. Add the canned tomatoes and black beans, stir well and simmer uncovered for 15 minutes or until thick and glossy. Season with salt.

Layer the chips: Spread the corn chips across a large tray or baking dish. Scatter the cheese over the top and place under a hot grill for 3 minutes until melted and bubbling.

Load and serve: Spoon the hot mushroom chile over the cheesy chips. Top with sour cream, guacamole, pickled jalapeños, diced tomato, and fresh coriander. Squeeze lime over the whole lot and serve immediately.