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Use a potato masher to mash the whole mixture while still in the pan then cook for a final 2 minutes. Sprinkle with the coriander and extra butter and keep hot.

Melt a tablespoon of butter in a skillet and put the bread on top. Cook for a minute on each side then remove from the pan. Repeat with the remaining rolls and butter.

Heat a dry frying pan over low heat, add the coriander, fennel and cumin seeds along with the peppercorns, chillies, cardamom seeds, cloves, cinnamon and mace and toast for a few minutes, stirring occasionally until the spices begin to change colour.

Add the tomatoes, grated cauliflower, green pepper and 200ml of water. Bring to a boil, then cover and cook for 20 minutes.

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Transfer the mixture to a spice grinder and grind until it is a fine powder. Pour into a clean, dry jar and store in a cool, dark place. Use within 6 months.

Add the salt and pav bhaji masala and cook for 2 minutes. Stir in the grated potatoes and another 300ml of water, and cook for 10-12 minutes more.

“This is one of the most popular street foods of Mumbai and now it is found across India. Here I am making it simple and healthy but there are hundreds of other ways you could do it too. When eaten on the streets, what makes this dish so amazing is all the extra butter they put on the pav and bhaji – I have tried to keep it to a minimum here!” Chetna Makan