Measurements

• 3 medium Potatoes
• 2 cloves Garlic
• 1 inch Ginger
• 2 Green Chilies
• 1 tsp Mustard Seeds
• 8-10 Curry Leaves
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Seeds
• A pinch of Asafoetida
• Salt to taste
• 2 tbsp Oil
• 1 cup Gram Flour
• A pinch of Baking Soda
• 4 Bread Rolls
• 2 tbsp Butter
• 2 tbsp Coriander Leaves
• 2 tbsp Tamarind Chutney
• 2 tbsp Green Chutney

Preparation Method

• Heat 1 tablespoon of oil in a pan.
• Add mustard seeds and let them splutter.
• Add cumin seeds, asafoetida, curry leaves, garlic, ginger, and green chilies.
• Sauté for a minute.
• Add turmeric powder, red chili powder, coriander powder, and salt.
• Mix well.
• Add the mashed potatoes and mix thoroughly.
• Cook for 2-3 minutes.
• Remove from heat and let it cool.
• Shape the potato mixture into small balls.
• In a bowl, mix gram flour, baking soda, and a pinch of salt.
• Add water to make a smooth batter.
• Heat oil in a deep frying pan.
• Dip each potato ball in the batter and deep fry until golden brown.
• Drain on paper towels.
• Slice the bread rolls and lightly toast them with butter.
• Spread tamarind chutney and green chutney on the inside of the rolls.
• Place a fried potato ball inside each roll.
• Garnish with chopped coriander leaves.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.