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Cut green chili, potatoes, and onions.
In a bowl, add your flour and water and mix until it gets a smooth consistency.
It should be neither too watery nor too thick.
Now add the spices and stir.
Now add the onions, potatoes, and green chili.
You should check now if more water or chickpea flour is needed - remember, the mixture should not be runny/watery, nor should it be too thick or hard.
Deep fry/fry in oil until they become golden brown.
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In a blender, pour all the above ingredients - YES, including the stems of the mint and coriander bunch.
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If your blender is small (like mine), it can be done in two batches.
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Add a small splash of oil and blend. If it becomes difficult to blend, a bit of water can be added during the process to achieve a more “runny” consistency.
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You can now choose to add some yogurt or Greek yogurt for a milder and creamier flavor.
