Ingredients
For The Bhajji
1 cup peeled potato slices (30 slices)
1/2 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1 tbsp finely chopped coriander (dhania) , optional
Other Ingredients
5 laddi pavs
oil for deep-frying
7 1/2 tsp khajur imli ki chutney
5 tsp green chutney
5 dry garlic chutney
For Serving
5 to 7 fried green chillies
Method
For the bhajji
Combine the besan, turmeric powder, chilli powder, salt and approx. ½ cup of water in a deep bowl and mix well using a whisk to make a smooth batter.
Add the coriander and mix well.
Heat the oil in a deep non-stick pan, dip 6 potato slices one by one, in the batter and deep-fry till they turn golden brown in colour and crisp from all the sides. Drain on an absorbent paper.
Repeat step 3 to deep-fry 24 more bhajjis in 4 more batches.
How to serve
Slit a pav horizontally, apply 1½ tsp of khajur imli ki chutney, 1 tsp green chutney on both the sdies of the pav.
Arrange 6 hot bhajjis over the chutneys on the lower half of the pav.
Sprinkle 1 tsp of dry garlic chutney evenly all over it.
Cover the bhajjs with the upper half of the pav and press it gently.
Repeat step 1 to 4 to make 4 more bhajji pavs.
Serve immediately with fried green chillies.
