Heat up a pan. Add oil and heat up. Crackle cumin seeds and mustard seeds. Add curry leaves and green chillies. Saute for a second or two. Add garlic ginger paste. Saute until its raw smell disappears. Next add tamerind pulp, ¼ cup hot water and cook for 3 min.

Add all the powder spices along with ¼ cup hot water. Cook until oil oozes. Add the potatoes. Combine everything very well and cook for 3 min garnish with coriendar. Keep aside.

Combine ingredients for the chutney and grid.

Serving: 1. Roast buns over direct fire. Platter the potato bhaji, green chutney, onion slices and buns. 2. Replace buns with roti/paratha. 3. Slit a bun, saute on a tawa. Apply green chutney liberally. Place the potato bhaji and sliced onions. Cover the bun and serve. This style is more convenient for picnic. 4. Take potato bhaji in a small plate. Pour some green chutney all over. Drizzle some lemon juice and garnish with nylon sev and coriendar leaves. Serve to eat like a chat.