1. Grind green chillies, garlic and ginger to a fine paste.

2. Mix together mashed potatoes, onions, grinded paste, coriander leaves, sugar, salt and lime juice.

3. 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.

4. Make a smooth batter with the bengal gram flour, salt to taste, cumin seeds, red chilli powder and turmeric powder.

5. Add a teaspoon of hot oil when making the batter. Let the batter remain thick.

6. Divide the potato mixture into equal sized portions, the size of a lemon.

7. Dip each ball in the batter and deep fry till golden brown in color.

Serve hot with chutney/ketchup.