PREPARATION

1. Heat 2 teaspoons oil in a heavy skillet, add 1/4 teaspoon mustard seeds, 10 - 15 curry leaves, 1 1/2 tablespoons ginger, 1 1/2 tablespoons garlic and stir well.
2. Add 1 1/2 tablespoons green chili, 1/4 teaspoon turmeric, 1 1/2 teaspoons salt and stir again.
3. Add 500 grams boiled potatoes, 3 tablespoons cilantro and mix it well.
4. In a mixing bowl, add 200 grams chickpea flour, 1/2 teaspoon salt, 1/8 teaspoon baking soda, 1/2 teaspoon red chili, 1/4 teaspoon cumin powder and mix well.
5. Add 250 milliliters water in it and mix it well to make a thick batter.
6. Divide the potato mixture into equal sized portions and form them into balls.
7. Heat sufficient oil in a heavy skillet and deep fry until golden brown in color.
8. Garnish with cilantro.
9. Serve.