The snacks on the fore-front this time are thick'ish slices of boiled potatoes, dipped in gram flour that's been pre mixed with some herbs (coriander and fenugreek) n chopped green chillies.
The dips in the middle are coconut chutney and mango/carrot/dates/chilli chutney. (That's right, I blend allllll those ingredients to make this delightful reddish sweet yet spicy dip...lol).
Chopped green chilies
¼ tsp. of garlic paste
Oil for frying
Boil your potatoes until they are slightly soft but not too mushy. They have to be firm enough for you to be able to peel and slice. Remember, they will be fried later so even if they are not completely done, they will cook some more during the frying and will be ok.
Once they are cool, peel and make half inch thick slices.
Separately sieve your gram flour into a bowl. Add a pinch of salt and some red chili powder. Start stirring in a little water at a time until the mixture is a smooth paste but not watery/runny, it should be on the thick/heavy side. Throw in the coriander, chopped green chilies and garlic paste. Mix together.
Heat your oil until its hot enough for it to sizzle when u drip a bit of gram flour paste into it. When it's ready, dip your potato slices into the gram flour one at a time and fry in the oil. Drain on paper napkins and serve hot with any dip/ketchup.