Vegetable or sunflower oil for deep frying
½ tsp each brown mustard seeds and turmeric and ¾ tsp salt
1 tsp sugar
2 green finger chillies, finely chopped
600g (1lb 5oz) white or red potatoes, peeled, boiled and coarsely chopped
30g (1oz) coriander leaves, chopped
¼ tsp each ground cumin and baking powder
150g (5¼oz) gram flour or besan

Heat 1tbsp oil in a heavy-based pan large enough to hold the potatoes. When the oil is hot enough, gently tip in the mustard seeds, then the turmeric, ½ tsp salt, the sugar, and chillies, and mix. Add the potatoes, coarsely mashing as you mix. Add the coriander and mash to make a lumpy mixture. Remove from the heat and leave to cool.

In a bowl, mix the sifted gram flour with the remaining salt, the cumin and baking powder, 1tsp oil and about 130ml (4½fl oz) cold water to make a batter the consistency of runny honey. Wet your hands and roll the mash into pieces the size of golf balls. Heat the oil in a fryer or wok to 190C/375F. Drop a little batter into the oil: if it sizzles, the oil is hot enough. Dip a few potato balls into the batter and turn to coat them evenly.
With a spoon, drop the coated balls into the hot oil and fry for 4 minutes, or until the outside of the balls is a deep golden brown. Lift them out with a slotted spoon and drain on kitchen paper. Wrap in foil and keep warm while cooking all the potato balls. Serve hot with a coconut or tomato chutney or ketchup.