Ingredients: 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 Preparation: * Mix the gram flour with enough water and salt to taste, to make a thick, s mooth paste. Keep aside. * Mix the ginger and garlic pastes and add the green chillies to them. Grind into a smooth paste in the food processor. * Mix this paste with the mashed potatoes. Season with salt. * Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering. * Add this to the potato and mix well. * Divide the potato mix into portions slighter smaller than a tennis ball. S moothen by rolling between slightly greased palms. * Heat the oil for deep frying on a medium flame. * When the oil is hot, dip one potato ball at a time into the gram flour bat ter to coat well and then deep fry till golden. Drain on paper towels. * Take one Pav bun, slit in half (not completely - leave one edge joined) and p ut a spoonful each of Tamarind Chutney, Mint-Coriander Chutney and Shengdaana Le hsun Chutney (peanut garlic chutney) each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot. DRY GARLIC CHUTNEY A traditional Maharashtrian recipe. Dry coconut imparts a nutty and oily taste t o the chutney. This chutney is also popularly known as vada pav chutney. Preparation Time : 5 mins. Cooking Time : 2 mins. Makes 1/2 cup. Ingredients 1/3 cup garlic cloves, peeled 1/4 cup dried coconut (kopra), grated 2 tablespoons chilli powder 1 teaspoon oil salt to taste Method 1. Heat the oil in a pan and saut the garlic and coconut for 2 to 3 minutes over a m * * * * * * * * * * *

edium flame. 2. Cool, combine all the ingredients in a blender and grind till it is a smooth pas te. 3. Use as required.