PREPARATION

(For Besan Potato Squares)
1. Take a pressure cooker, add 470 grams potatoes, 1 litre water and cover it with lid.
2. Cook until you hear 2 - 3 whistles.
3. Open the lid and remove it from heat. Keep aside.
4. In a bowl, add 1/2 teaspoon dried thyme, 1/2 teaspoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon oregano mix it well.
5. In a mixing bowl, add 180 grams gram flour, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon carom seeds, 1 teaspoon cumin seeds, and mix it well.
6. Add 500 milliliters water in it and mix it well to make a thick batter.
7. Heat 30 milliliters oil in a pan, add the prepared mixture and stir continuously for about 8 - 10 minutes to cook properly.
8. Remove it from heat and keep aside.
9. In a bowl, add the boiled potatoes and mash them with help of a food masher.
10. Then, add the cooked mixture, prepared mix herbs, 1 teaspoon salt, 1 teaspoon green chilli, 2 tablespoons coriander and mix it well.
11. Transfer this mixture into a tray and spread it evenly.
12. Freeze for 20 minutes.
13. Take it out, cut it in square shape pieces.
14. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
15. Drain it on an absorbent paper.

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a paste.
2. Serve with prepared besan potato squares.