First, prepare potato bhaji. In a pan heat oil. Add mustard seeds and cumin seeds. Add urad dal and roasted Bengal gram. When mustard seeds crackles add asafoetida, curry leaves, and green chilies. Add chopped onion and saute until onion turns translucent. Add roughly mashed boiled potatoes.

Add salt, turmeric powder, red chili powder, sambar masala powder, and lemon juice. Add approximately 1/2 cup water and combine well. Add chopped coriander leaves and mix it. The potato bhaji is ready.

For mysore bhaji: In a pan heat oil. Add garlic paste and saute for some time. Add chopped onion and saute until onion turns translucent. Add tomato and capsicum. Saute until tomatoes tenders. Then add red chili powder and pav bhaji masala. Mix well. Add prepared potato bhaji and some water. Mix well. Add chopped coriander leaves and mix well. Mysore bhaji is ready.

Heat nonstick tawa. Spread a big ladle of dosa batter in a circular motion. Apply butter and garlic chutney. Cook until the bottom side turns golden. Then fold it and Serve with Mysore bhaji, coconut chutney, and sambar.