Sieve gram flour or besan.
Add 3/4 tsp salt, 1 tsp of cumin seeds, a pinch of red chilly powder, a pinch of turmeric powder, 1/4 tsp of asafoetida and a pinch of baking soda.
:- Too much of asafoetida can create strong and pungent smell. It will defy the taste..so add a bit.
Mix together to make a thick and a smooth paste, using water.
Heat 3 tsp of oil in a deep bottomed frying pan.
Splutter mustard seeds, cumin seeds, ginger-garlic paste, green chillies and onion.
Fry until the onions become translucent.
Add mashed potatoes and salt and mix well.
Add fresh coriander leaves and simmer for 2-3 mins.
Take a small vessel and add tamarind pulp and jaggery.
Simmer on low flame.
Add this to the potato mixture.
If using amchur powder, you can directly add 1-2 tsp of amchoor powder to the mixture.
Make small balls off the mixture.
Dip in the besan batter and deep fry.
:- Serve with coconut/pudhina chutney/tomato sauce.