- 8-10 potatoes boiled, peeled and mashed
- 2 tsps garlic paste
- 1 tsp ginger paste
- 3 green chillies
- 1/2 tsp tumeric powder
- 1/2 tsp black mustard seeds
- 6-7 curry leaves
- Salt to taste
- 2 cups bengal gram flour
- Vegetable/ canola/ sunflower cooking oil for deep frying
- 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)
- 1 cup Tamarind Chutney (recipe below)
- 1 cup Mint-Coriander Chutney (recipe below)
- 1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney) - recipe below
Method:Mix flour with enough water and salt to taste, a thick, to make smooth paste. Put aside.
Mix ginger and garlic pastes and add green pepper. Grind into a smooth paste in food processor.
Mix the paste with the mashed potatoes. Season with salt.
Heat oil in a pan over a medium flame and add 2 teaspoons mustard seeds, curry leaves and tumeric powder. Fry until seeds stop spluttering.
Add this to potatoes and mix well.
The slighter smaller than a tennis ball Divide the potato mixture. By rolling between palms greased slightly smoothen.
Heat oil for deep frying over a medium flame.
When oil is hot, dip a gram flour batter to coat well and deep fry until golden ball of potato at a time. Drain on paper towels.
The Pav bread, slit in half, take the (not completely joined in an edge up) and put a teaspoon tamarind chutney, mint - coriander chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on each. Place the potatoes and fold over the ball on the bread, pressing down gently. Serve the potatoes are still warm ball.
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