- 1 pound potatoes, peeled and quartered
- 2 tablespoons light sesame oil
- 1 1/2 teaspoons cumin seeds
- 6 fresh curry leaves, chopped, or more to taste
- 1/2 cup minced onion
- 2 green chile peppers, minced
- 1 1/2 teaspoons ginger paste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 1 cup chickpea flour (besan)
- 1 tablespoon rice flour
- 1 teaspoon ground red chile pepper
- 1 pinch asafoetida powder (hing)
- 1/4 cup water, or as needed
- vegetable oil for frying
- Cook potatoes in a large microwave-safe bowl in the microwave until soft and cooked through, about 5 minutes. Use a fork or pastry blender to lightly smash potatoes.
- Heat the sesame oil in a skillet over medium-high heat; add cumin seeds and cook until fragrant, stirring occasionally, about 1 minute. Add curry leaves and stir until fragrant; mix in onion, green chile peppers, and ginger paste. Cook until the onions are soft, about 5 minutes. Reduce heat; stir in turmeric and curry powder.
- Pour onion mixture over smashed potatoes; mix thoroughly to combine.
- Mix chickpea flour, rice flour, red chile pepper, and asafoetida in a shallow bowl. Pour in just enough water to form a thick, pancake-like batter. Let it rest until batter has slightly thickened, about 15 minutes.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Roll the potato mixture into balls the size of golf balls. Dip each potato ball in the batter to coat. Fry 3 to 4 at a time in the hot oil until golden on both sides, about 3 minutes. Drain on paper towels.