Vanita ke badhiyan "Batate Vade"

What you need to serve 4 adults or kids:

INGREDIENTS
Garlic - 4 cloves
Green Chilly - 4
Dhania Seeds - 2 tbsp
Rai - ½ tsp
Kari Patta - 5 leaves
Turmeric - ½ tsp
Boiled grated potatoes - 8
Salt to taste
Lime - 1 squeezed
Besan paste - 3 tbsp besan and 1 cup of water
Pav - 12
Red Chutney
Green Chutney

TOOLS
Kadhai, Frying spoon, Cooker to boil potatoes, Grater, Knife & board, Grinder

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The Burpy TODO
Boil the potatoes in the cooker till well done (usually this should take 3 whistles and you can smell the boil potatoes)
Grind the garlic cloves and green chillies.
Grind dry dhaniya seeds coarsely.
Add rai and kari patta to hot oil in a kadhai along with haldi.
Add to this the ground garlic, chillies and dhaniya.
Grate the potatoes well after deskinning. Then add the grated boiled potatoes and salt and lime to taste to the masala above.
Make small balls and dip in the thin mix of besan, salt and water and deep fry in medium hot oil.
Serve with fresh pavs and red and green chutneys.

For the Red Chutney – Lasan, salt, kashmiri chillies, amchur

For the Green Chutney – Green chillies, coriander, salt, lime and a small piece of coconut.

GREEN CHUTNEY
Take 2 green chilies, a bunch of cleaned and chopped coriander, two large pieces of garlic and put them all into your grinder
Before turning the grinder on squeeze one lime onto the ingredients and then close and turn on the grinder (The squeezed lime helps retain the green color of the chutney)
Add salt and black salt to paste
Use as much required and preserve the rest in an air tight jar for use later

RED CHUTNEY
Soak 100 gms of kashmiri red chillies in a cup of water for about 2-3 hours.
Grind the soaked chillies in their water along with a cup full of garlic
Add white vinegar and salt to taste
Use what you need with the Vada Pavs and then preserve in an airtight jar for use later