PREPARATION

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.

(For Tamarind Chutney)
1. Take a pan, add 250 grams tamarind pulp and stir well.
2. Add 100 milliliters water and mix it well.
3. Bring it to a boil.
4. Then, add 200 grams jaggery powder and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1/2 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon dry ginger powder, 1/2 teaspoon red chili and mix it well.
7. Bring it to a boil.
8. Cook for another 5 - 7 minutes on medium heat.
9. Remove it from heat and keep aside.

(For Potato Finger)
1. In a mixing bowl, add all the ingredients except papad and sev and mix it well.
2. Take a papad and cut it into half.
3. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
4. Flip it to the other side.
5. Now, roll it carefully into a round shape.
6. Fill it with the prepared potato mixture.
7. Add some sev on both sides of it.
8. Serve.