Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         potatoes
   4                    green chiles -- finely chopped
   2      inches        ginger, minced
   2      large         onions -- finely chopped
                        salt -- to taste
     1/2  teaspoon      ground turmeric
   1      bunch         coriander leaves -- finely chopped
                        oil -- for deep-frying
                        ***For Tempering***
   3      teaspoons     ghee
   1      teaspoon      brown mustard seeds
   1      teaspoon      black gram dal
   1                    red chile -- halved
                        a few curry leaves
                        ***Batter***
   2      cups          Bengal gram flour -- (besan)
   2      teaspoons     red chile powder
     1/4  teaspoon      asafetida powder
                        salt -- to taste
                        water -- as required

Preparation:

Pick over and rinse dals. Boil the potatoes in the jackets. Peel, mash and set aside. TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard seeds, black gram dal, halved red chile, and a few curry leaves. When the mustard seeds splutter, add the green chiles, ginger and onions. Sauté for 2-3 minutes. Add the mashed potatoes, salt to taste, ground turmeric, and chopped coriander leaves. Cook for 2-3 minutes until thoroughly blended. Remove from heat and cool. Shape the potato mixture into lemon-sized balls. Set aside. TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour, red chile powder, asafetida powder, and salt to taste. Add enough water to make a smooth batter of dropping consistency. Heat oil for deep-frying. Dip each potato ball into the batter and fry until golden brown in color. Serve hot with chutney.