One of the most typical street food snacks from Mumbai
Boil the potatoes until completely cooked. Peel and mash them, set aside.
Crush the garlic and chillies together in a pestle and mortar or in a food processor.
Chop the coriander leaves.
In a pan, toast over a medium heat the mustard seeds for a couple of minutes, then add the curry leaves and asafoetida, stir for around 20 sec.
Add the garlic and chillies to the pan together with the turmeric, stir until the garlic is cooked.
Add this mixture along with the chopped coriander to the potatoes .
Mix everything well and then make medium to small balls, flatten them a bit, cover and keep aside.
Mix all the ingredients together until you get a batter, not too thick not too thin.
Coat evenly the potato balls with the batter and deep fry in a pan or deep fat fryer at 180c, until golden.
Drain them with kitchen paper towels.
Peel and the garlic and crush them on a pestle and mortar or food processor.
Over a medium heat pan add the garlic paste together with asafoetida and stir until the garlic is cooked.
Dry roast the sesame seeds, peanuts and coconut in a pan. Once golden transfer them to a food processor and pulse them until they are coarsely grounded .
In a bowl mix all the ingredients together until well combined.
Blend all the ingredients together until you get a smooth paste, if it is too thick add a bit of water to make it thinner
Slice the buns into two parts and toast them.
Spread one of the chutneys in each half . Place the the fried potato into the bread
«Traditionally this dish is served with fried green chillies on the side.»