Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside. In a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.
Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes, drizzle a teaspoon of oil, lemon juice and mix. Transfer to a plate and cool down. Make 12 equal sized balls and set aside.
In a mixing bowl, mix everything under ‘For the batter’ table with little water to make a batter, it should be thick enough to coat the potato balls. I have added black pepper powder as I like the flavor.
Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame.
When its evenly golden fried, drain it over kitchen tissue.