Method:

1. Place potatoes with the skin on into a pan and cover with cold water and bring to the boil. Reduce the heat and leave to cook gently until soft. Drain and cool.

2. Once cooled, peel the skin off with your fingers and discard. Grate the potatoes into a bowl and set to one side.

3. Chop the broccoli florets so they finely shredded.

4. Heat a frying pan and toast the cumin and coriander seeds until they become fragrant, remove and set to one side to cool then grind to a powder.

5. Heat a large frying pan and add 1 tbsp oil add the shredded broccoli. Toss to start it cooking and add the coriander and cumin powder.

6. Add the salt, turmeric, green chilies and chaat masala.

7. Once the broccoli has softened (about 6-7 minutes), remove the mixture from the heat and leave to cool.