1) In large kadhai, heat the oil over high heat. Add the mustard seeds and cumin seeds and cook until they pop. Add the asafoetida, 1 teaspoon ground turmeric, and the coriander and cook a few seconds more, then add the curry leaves and cook until they blister and turn bright and glossy, 5-10 seconds. Add the onion and chiles and lower the heat to medium; cook until the onions are translucent but not yet browned, 5-7 minutes.

2) Transfer the onion mixture to the bowl with the potatoes; season with salt and stir gently to combine.

3)When the potato mixture is cool enough to handle, shape it into 12 even balls. Place on a plate and transfer, uncovered, to the freezer to set up slightly as you prepare the batter and oil.

4) In a medium bowl, whisk the chickpea flour, baking soda, remaining ½ teaspoon turmeric, and salt to thoroughly combine. Add 1 ½ cups water and whisk to make a smooth, thick but pourable batter. Let rest for 15 minutes.

5) coat potato balls with chickpea batter and deep fry it until it starts floating and golden in colour.

6) put it inside bread roll. serve it hot with red chutney and fried green chilli.