Boil or steam the potatoes until soft, peel and mash coarsely.
Next prepare the tempering: Heat oil and add mustard seeds. When they crackle, add the curry leaves, followed by ginger, garlic, green chilli, turmeric and salt. Mix well and cook for a few minutes till the ginger and garlic are cooked, being careful not to burn the tempering.
Add the tempering to the mashed potatoes, along with the chopped cilantro.
Divide the potato mixture into equal sized portions, approximately the size of a lemon and form them into balls.
Make a thick batter with the chickpea flour and the other ingredients mentioned for the batter. Be sure to add the water little at a time and check the consistency, so the batter does not become too thin.
In a deep vessel or fryer, heat the oil for deep frying.
When the oil is hot, dip each ball in the batter and deep fry until golden brown in color.
Serve piping hot in a buttered white bun with the green chutney.
Make the Chutney:
grind all the ingredients mentioned under "main ingredients" with some water till smooth.
taste the chutney and add more salt, sugar or lemon juice if required. stir well.
heat oil in a small frying pan.
add the mustard seed & urad dal.
let the mustard seeds splutter and the urad dal get browned.
add asafoetida and curry leaves.
fry for some seconds.
pour this tempering mixture along with the oil, over the chutney and stir.
serve coriander coconut chutney with idli, dosa or vada.
Red coconut sambal
In a large mortar and pestle grind the pepper corns and Maldive fish.
Add the onions and crush them well.
Stir in the chilli and paprika and mince to a coarse paste
Add the coconut and pound together so the coconut and paste are thoroughly combined
Add the line a little at a time so it is not sour and season with salt.
