Boil 500 grams of potatoes until they are soft and cooked through. Peel and mash them in a mixing bowl.
Add 100 grams of grated paneer, 1 finely chopped green chili, 1/2 teaspoon of grated ginger, 1/4 teaspoon of red chili powder, 1/2 teaspoon of chaat masala, and salt to taste. Mix well to combine all the ingredients.
In a separate bowl, prepare a thick batter by mixing 1/2 cup of gram flour (besan), 1/4 teaspoon of turmeric powder, a pinch of baking soda, salt to taste, and water as required.
Heat oil in a deep frying pan over medium heat.
Shape the potato mixture into small balls (about the size of a marble) and dip them in the gram flour batter, ensuring they are evenly coated.
Carefully drop the coated potato balls into the hot oil and fry until they turn golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve hot with ketchup or mint chutney.