Preparation Time: 20 minutes
Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves, green chilies, and ginger-garlic paste. Sauté for a minute. Add turmeric powder, red chili powder, garam masala, and salt. Mix well. Add the mashed potatoes and mix until the spices are well incorporated. Cook for a few minutes and then add chopped coriander leaves. Let it cool and shape into small balls.
In a bowl, mix gram flour, turmeric powder, red chili powder, baking soda, and salt. Add water gradually to make a smooth, thick batter.
Heat oil in a deep frying pan. Dip each potato ball into the batter, ensuring it is well-coated, and then deep fry until golden brown. Drain on paper towels.
Slice the pav buns in half. Spread green chutney on one side and tamarind chutney
