Heat 2 tbsp of oil in a pan or kadai.

Splutter mustard seeds and saute red chillies and curry leaves.

Add sliced onions and saute till soft.

Add green peas and carrot and cook by closing with a lid.

When cooked, mash the boiled potatoes and add it to the pan.

Sprinkle turmeric and salt and mix well. Put off fire.

When cool, make into lemon sized balls.

In a vessel, mix besan powder and salt with water to form a thick batter.

Heat oil in a deep pan or kadai.

Dip the balls in the batter and deep fry till brown.

Drain on oil paper.