Boil, cool, peel and roughly mash the potatoes. Heat oil in wok, crackle mustard seeds, curry leaves when seedsstop crackling. Add peanuts and green chilies n saute for 30seconds.
Add 1/2 teaspoon turmeric and salt. Mix it. Add mash potatoes n mix it very well on low flame. Switch off the flame.
Take besan in a bowl, add soda bi-carbonate, remaining turmeric powder, salt, one tablespoon of hot oil and enough water and whisk to make a batter of coating consistency. Cover and rest the batter for fifteen minutes.
Heat sufficient oil in a kadai. Dip the potato mixture ball in the batter and deep fry till golden. Drain and place them on an absorbent paper. Serve hot with pav green chutney and sweet chutney.
