For the vada, add the potatoes to a pan, cover with cold water and season generously with salt. Then bring it to a boil and simmer for 30 minutes or until knife tender. Drain the potatoes, leave them to cool a little, then peel and mash them. In the meantime make your chutneys as below.

For the garlic chutney, add the peeled garlic cloves and peanuts to a small frying pan and toast until they have golden spots all over. Stir in the desiccated coconut and continue toasting until it is golden throughout. Then add everything to a food processor along with the chilli powder and 1/2 tsp salt and pulse until fine and evenly red. Set aside.

For the coriander chutney, trim the lower stems of the coriander and roughly chop the rest. Trim the chilli and deseed if you’d like it less spicy, then roughly chop along with the garlic. Add the coriander, chilli and garlic to the jug of a blender along with the cumin, lemon juice, 3 tbsp cold water and 3/4 tsp salt. Then blend it into a thick chutney. You might need to give the jug a shake every now until it comes together. The acidity of the lemon juice will discolour the vibrant green chutney after a while, so refrigerate it in covered container to slow down the process.

While the potatoes are cooling off, continue with the vada. Add the ginger, garlic and chilli to a pestle and mortar and mash them into a paste. Pick the curry leaves and roughly chop the coriander. When the potatoes are ready, heat some vegetable oil in a small frying pan. Add the mustard seeds and, as soon as they begin to pop, add the curry leaves and asafoetida followed by the ginger, garlic and the chilli paste. Sauté everything for around a minute until the garlic smells aromatic, then stir in the turmeric and turn off the heat. Add the mashed potatoes as well as the lemon juice, coriander and 1/2 tsp salt. Tip it into a mixing bowl and, once cold enough to handle, use your hands to mix it evenly. Divide and shape the mixture into 8 balls, then flatten each ball into a thick potato patty.

Heat the vegetable oil in a sauce pan to around 170°C. In a mixing bowl, whisk together the ingredients for the batter along with 1/3 tsp salt and 100 ml water. Coat 4 of the patties in the batter, adding them to the hot oil right away. Make sure that they don’t overlap or they might stick to each other. Fry the patties until golden and crisp on both sides (around 4 min), turning them every now and then, then remove with a slotted spoon onto a rack lined with kitchen paper and continue with the rest. When you’ve finished the potatoes, drizzle around 4 tbsp of the batter into the hot oil. They will puff up into light crispy bites called chura, which we’ll use as a garnish later.

Only fry the remaining chillis if you've done this before and are confident with deep-frying, as they will spit in the hot oil. Let the oil temperature decrease to around 160°C. Use a small knife to pierce into the side of the remaining green chillis to avoid them from bursting in the pan. Then add 1 chilli at a time and fry it until it begins to spit. Once it calms down, you can add the next chilli and so on until all the chillis are fried. Please keep a safe distance from the hot oil after adding each chilli.

Slice the buns in half, spread the coriander chutney over one side of the bun and the tamarind chutney over the other. Then sprinkle the dry garlic chutney over both. Place the vada on top followed by the chura and a fried chilli. Close the bun and serve straightaway with some more of the chutneys on the side.