Recipe

Instructions:
For Bhungara Bateta:
1)   Prepare Potatoes:
Take small potatoes and clean them with water. Pressure cook them until steamed.
Once steamed, peel off the skin.
2)   Marinate Potatoes:
In a wide bowl, add oil, kashmiri red chilli powder, turmeric powder, black salt, Mix properly.
Add the steamed potatoes and gently mix.
Let it sit for some time.
3)   Fry the Bhungara:  Heat oil in a pan. Fry the bhungara.
For Chutney:
1)   Prepare Chutney Paste:
Take cloves of garlic. Take Kashmiri red chilies soaked in hot water for 30 minutes. Grind them to make a paste.
Heat oil in a thick-bottomed non-stick pan.
Once hot, add the garlic and red chilli paste. Stir properly.
Add water, red chilli powder, garam masala, pav bhaji masala, salt, and black salt. Mix well.
Cover and cook on low flame. Turn off the heat.
Add coriander cumin powder and finely chopped coriander leaves. Mix properly.
Add the marinated potatoes to the chutney. Mix again. 
Add finely chopped coriander and lemon juice. Mix thoroughly.

Tips
Allow the marinated potatoes to rest for flavour infusion.
Soak red chilies before grinding for chutney.
 Stir the chutney ingredients properly to prevent burning.
Cautions:
Beware of heat when handling chilies.
Take care not to burn or dry out the chutney.
Handle the mixture gently to avoid mushiness