Ingredients
3/4 lb. potatoes
3-4 onions, chopped finely
2 cups bengal gram flour (besan)
3-4 green chillies
A small piece ginger
4 cloves garlic
2 tbsp grated coconut
Sugar to taste
Juice of one lime
A few sprigs coriander leaves, chopped
Salt to taste
Oil for deep frying
1 tsp mustard seeds
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp cumin seeds
A pinch of soda-bi carb (baking soda)

Method
Pressure cook the potatoes till soft.
Peel and mash. Set aside.
Blend together the green chillies, garlic and 
ginger to a fine paste.
Mix together the potato, onions, ginger/garlic/
chilli paste, coriander leaves, sugar, lime juice
and salt to taste.
Heat a little oil and add the mustard seeds and
curry leaves.
When the mustard crackles, remove from heat and 
add to the potato mixture.
Mix well.
Make a smooth batter with the bengal gram flour,
salt to taste, cumin seeds,red chilli powder and 
turmeric powder.
Add a teaspoon of hot oil when making the batter.
Let the batter remain thick.
Divide the potato mixture into equal sized
portions, the size of a lemon. 
Dip each ball in the batter and deep fry till
golden brown in color.
Serve hot with chutney/ketchup.