For Tangzhong Paste: Cook 2 tbsp flour and 1/2 cup water until thick. Cool completely.
For Dough: Combine 2 ½ cups bread flour, 2 tsp yeast, 2 tbsp sugar, 1 tsp salt, 1/4 cup chopped coriander, 1/2 tbsp garlic paste, all of the prepared tangzhong paste, ½ cup water, and 1 tbsp oil. Knead until smooth. Rest the dough for 1 hour.
For Filling: Mash 2 boiled potatoes. In a pan, sauté 1 tsp mustard seeds, 1 tsp cumin, ginger garlic, and green chili. Add turmeric, salt, lemon juice, and coriander. Mix with the mashed potatoes.
For Topping: Roast 10 garlic cloves, 2 dried red chillies, 1/4 cup coconut, salt, and 2 Tbsp peanuts in a pan. Blend until coarse.
To Assemble: Flatten individual dough balls. Fill each with a portion of the potato mixture. Seal the dough around the filling and poke a hole in the center to form a bagel shape. Rest the assembled bagels for 15 minutes. Boil the bagels in water mixed with baking soda for 30 seconds per side. Top with the prepared garlic chutney powder and sliced green chillies. Bake at 375°F for 18-20 minutes. Serve hot with chutney and chai!
