Puri Bhaji

Boil 750 g potatoes until tender, then peel and mash them.

Heat 10 g vegetable oil in a pan and add 5 g mustard seeds, 5 g cumin seeds, 1 g asafoetida, and 2 g curry leaves.

Add 20 g ginger-garlic paste and 15 g chili pepper to the pan and sauté for 1 minute.