Cook the potatoes. Pressure cook them or cook on a stove top until the potatoes mash easily.
Heat oil in a Kadai or a pan. Once it is hot add the onions, green chillies, turmeric powder, and the curry leaves. Saute until the onions soften and turn translucent.
Then add the cooked potatoes, red chilli powder and salt. Mix well. Keep stirring for a couple of minutes on a medium-high flame, to take away any extra moisture present in the potato mixture.
Turn off the flame. Once it cools down, divide the mixture into 8 medium sized balls. Keep it aside.
Combine all the dry ingredients in a bowl. Add water little by little and make a smooth batter. The batter should be thick and not runny.
Heat oil in a deep heavy bottomed pan for deep frying. To check if the oil is hot enough, drop a pinch of batter with a spoon in the oil. The batter should rise immediately to the top.
Once the oil is hot, take each potato mixture ball, dip it in the batter such that it covers on all sides. Drop this batter coated potato mixture gently into the oil.
Fry until it becomes golden brown on all sides. Remove it with a slotted spoon onto a tissue paper. Repeat the same for the rest of the mixture.
Serve it warm with coconut chutney. I also like to add few chopped onions on the side.
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