- 2 pounds (about 5 medium) red potatoes, peeled and quartered
- ½ teaspoon turmeric
- 1 tablespoon plus 1½ teaspoons kosher salt
- 1½ tablespoons canola oil
- 2 teaspoons mustard seeds
- 24 curry leaves
- 3 to 6 dried red chiles, coarsely crushed
- A 1-inch piece fresh ginger, peeled and minced
- 1 small jalapeno (cored and seeded if you prefer a milder flavor), finely diced
- Juice of one lime
- 4 cups canola oil, for frying
- 1 cup chickpea flour (besan)
- ¼ to ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ¼ teaspoon asafetida (optional)
- ½ cup water
- Tomato Chutney or ketchup
- To make the filling:
- Bring a large pot of water to a boil. Add the potatoes, turmeric, and 1 tablespoon of the salt. Reduce the heat to a simmer, cover, and cook until the potatoes are tender but not falling apart, about 25 minutes. Drain, transfer to a large bowl, and set aside.
- Heat the oil, mustard seeds, and curry leaves in a large skillet over medium-high heat until the mustard seeds begin to pop, about 1½ minutes. Add the chiles and cook until the curry leaves become brittle, about 1 minute longer. Stir in the ginger and jalapeño, cooking for 30 seconds, and then add the mixture to the potatoes.
- Mash the potatoes against the sides of the bowl until they are semismooth. Stir in the remaining 1½ teaspoons salt and the lime juice. Take 2 tablespoons of potato mixture and roll into a small ball, set the ball on a baking sheet, and repeat with the remaining potato mixture.
- Heat the canola oil to 350°F in a medium saucepan. To make the batter, whisk together the chickpea flour, cayenne pepper, salt, and asafetida (if using) in a small bowl. Whisk in enough water so it resembles a thick pancake batter. Dip each potato ball in the batter and roll it in your hands to coat evenly. Gently drop a few battered balls into the hot oil and fry until they are golden brown, turning often, for 3 to 5 minutes. Transfer the dumplings to a paper towel-lined plate and serve hot with Tomato Chutney or ketchup.
- Heat the canola oil to 350°F in a medium saucepan. To make the batter, whisk together the chickpea flour, cayenne pepper, salt, and asafetida (if using) in a small bowl. Whisk in enough water so it resembles a thick pancake batter. Dip each potato ball in the batter and roll it in your hands to coat evenly. Gently drop a few battered balls into the hot oil and fry until they are golden brown, turning often, for 3 to 5 minutes. Transfer the dumplings to a paper towel-lined plate and serve hot with Tomato Chutney or ketchup.