Add in cumin, mustard seeds, urad dal in heated oil in a pan and let them splutter on. Meanwhile add in the chopped onion, green chilis, curry leaves and ginger and sauté well. In a bowl add this mixture with the potatoes and knead well while being hot. Take small batches out of it and using your fingers roll out small balls.

In a separate bowl add in the besan, rice flour, turmeric and red chili powder. Add a small amount of water to make a smooth batter that is not too thick or thin. Take a wok and fill it with oil and dip the potato balls in batter and pour into the oil. Deep fry in batches and serve with rice puffs.