Mash the boiled potatoes.
Set them aside.
In a bowl mix the salt, red chili powder, turmeric, cumin powder and lemon juice.
In a small pan, heat oil then add the mustard seeds and chopped curry leaves. When they splutter, add the tomato paste, chopped chilies and garlic paste.
Stir quickly and turn off heat, then add in the mixture of the remaining ingredients and mix well.
Pour this spice mixture into your mashed potatoes.
Mix together until evenly combined.
Taste and adjust salt/chili if needed.
Shape the mashed potatoes into round balls.
Cover and set aside.
Mix the batter ingredients, starting with the dry ones and then gradually adding water and mixing until smooth medium-thick batter is formed.
Heat oil in a deep frying pan.
Dip the potato balls in the batter and coat them and then gently lower them into the hot oil.
Do a few at a time, do not over-crowd the pan.
Fry until the coating is crisp and golden.
Remove and drain on paper towels.
Serve with chutneys of your choice.
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