Boil 250 grams of potatoes, peel and mash them in a bowl. Set aside.
In a pan, heat 2 tablespoons of oil and add 1 teaspoon of mustard seeds. Once they start to splutter, add 1 finely chopped green chili, 1 teaspoon of grated ginger, and a few curry leaves.
Add the mashed potatoes to the pan and mix well. Add salt to taste, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder. Cook for 5 minutes, then let the mixture cool.
In a separate bowl, prepare the batter by mixing 1 cup of gram flour (besan), 1/4 teaspoon of baking soda, salt to taste, and water as needed to form a thick, smooth batter.
Heat oil in a deep frying pan for deep frying. Make small balls from the potato mixture and dip them in the batter, ensuring they are evenly coated.
Carefully drop the coated potato balls into the hot oil and fry until they turn golden brown. Remove from oil and place on paper towels to drain excess oil.