Cook the potatoes until soft, peel and mash coarsely.
Chop or crush together the green chillies, garlic, ginger and the coriander leaves.
Using the mentioned ingredients make a thick batter.
Heat oil and add mustard seeds, after they crackle add the curry leaves.
Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
Divide the potato mixture into equal sized portions, approximately the size of a lemon.
Dip each ball in the batter and deep fry until golden brown in color.
Serve hot with a chutney.
Key Ingredients: potatoes, vegetable oil, gram flour, cumin seeds, baking soda, mustard seeds, curry leaves, turmeric, kashmiri mirch, green chillies, ginger, garlic, lemon, coriander leaves, salt