Peel and dice the potatoes, add to a pan of salted boiling water and simmer for 20 minutes until fork tender, mash together and bind with butter and milk if too floury.

Finely dice the garlic, ginger, turmeric and grind together with coriander seeds, fresh coriander, cardamom seeds and some salt and pepper to make a thick paste

Heat 2 tsps vegetable oil over a medium heat and add the paste, cooking gently until fragrant, then add the mashed potatoes and mix together, remove from the heat and allow to cool.

Once cooled, divide equally into 4 portions and shape them into balls. Tightly pack them and set aside.

Make the batter by mixing the gram flour with the ground tumeric, ground cumin, ground coriander and some salt and pepper. Slowly add water and mix vigorously to smooth out any lumps until you have a batter that will coat the balls without running.

Heat a frying pan with vegetable oil that is at least 1cm deep over a high heat. Add the balls to the oil and cook for around 1 minute before turning with tongs. Repeat until all areas of the balls are brown and firm on the outside.

Spread the two chutneys on the top and bottom halves of the brioche buns and place the vada pavs on the buns.