Peel and dice the potatoes into 3cm pieces. Place into in a large saucepan filled with salted water and bring to a boil. Cook for 10-15 minutes, until tender.

Finely slice half the red onions and place in a bowl with a large pinch of salt, half the sugar and half of the lemon juice. Mix well and set aside to pickle.

To make the green chutney, in a small blender combine the green finger chillis, ginger and garlic paste, the remaining light brown sugar, the coriander (stalks and all), half of the garam masala and half of the turmeric. Season with salt, the remaining lemon juice and the coconut yoghurt. Blend with enough water to make a smooth sauce which has a dropping consistency. Season to taste and adjust as necessary. It should be fresh, a little acidic and have some heat.

Heat the oil in a large frying pan set over a medium heat. Add the other half of the sliced onion along with a pinch of salt and cook for 6-8 minutes, until translucent. Add the remaining garam masala and turmeric and cook for another minute. Drain the potatoes and add to the pan. Fry for 10 minutes until they start to take on a little colour. Add the peas and cook for a further 3-4 minutes, until warmed through. Season to taste with salt and black pepper.

Heat the chapattis according to the instructions on the packet. If you have a gas hob you can do this over a naked flame.

To serve, add a couple of heaped spoonfuls of the potato mixture to each chapatti. Top with the green chutney, a spoonful of the pickled onions, some chopped peanuts and extra vegan coconut yoghurt if you wish. Roll up and enjoy with extra pickles and chutney on the table.