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For the Potato Filling: Boil and mash potatoes.
In a pan, heat 1 tbsp oil. Add 1 tsp cumin seeds, 1 tsp mustard seeds, few curry leaves, 2-3 green chilies, 5-6 garlic cloves, 1-inch ginger pieces, and a pinch of hing. Sauté for a minute.
Add ½ tsp turmeric powder, salt to taste, and the mashed potatoes. Mix well and cook for 2-3 minutes.
Add 2 tbsp chopped coriander leaves. Mix and let it cool.
For the Besan Batter: In a bowl, combine 2 cups gram flour (besan), ¼ tsp turmeric powder, salt to taste, and a pinch of hing.
Gradually add 1 cup water, whisking to form a smooth, thick batter without lumps. Add a pinch of baking soda and mix well.
For Frying: Heat oil in a kadai or deep pan.
Take small portions of the potato mixture, shape them into balls, and dip them into the besan batter, ensuring they are well coated.
Carefully drop the coated balls into the hot oil and deep fry on medium heat until golden brown and crispy.
Drain on absorbent paper and serve hot with your favorite chutney.