Step-by-Step Instructions

1. 1.Peel and Wash Potatoes

   Empty the sack of raw potatoes into a large metal basin. Use a potato peeler machine to peel the potatoes, adding water as needed to clean them. Once peeled, transfer the clean potatoes to another large basin and wash thoroughly with water.

2. 2.Boil Potatoes

   Place a large pot on a wood-fired stove and light the fire. Pour water into the pot and bring it to a boil. Carefully add the peeled potatoes to the boiling water. Cover the pot and boil the potatoes until they are soft and cooked through.

3. 3.Mash Potatoes and Chop Onions

   Once boiled, transfer the hot potatoes to a large flat metal basin. Use a potato masher to mash the potatoes. Meanwhile, chop the onions finely using a vegetable slicer.

4. 4.Prepare Curry Leaves

   Pluck fresh curry leaves from the plant and collect them on a plate.

5. 5.Sauté Aromatics and Spices

   Place a large wok (karahi) over the wood-fired stove. Add 1 cup of ghee to the wok and let it heat up. Add 2 tablespoons of mustard seeds to the hot ghee and allow them to splutter. Then, add the fresh curry leaves and sauté for a few seconds. Add the finely chopped onions and cook until they turn translucent and lightly browned, stirring continuously.

6. 6.Add Dry Spices to Onion Mixture

   Once the onions are cooked, add 2 tablespoons of salt, 1.5 tablespoons of red chilli powder, and 1 tablespoon of turmeric powder. Mix well to combine the spices with the onions. Next, add 1 tablespoon of garam masala and 1 tablespoon of Kitchen King masala, stirring thoroughly until the spices are fragrant and well incorporated.

7. 7.Combine Filling Ingredients

   Add the mashed potatoes to the wok with the sautéed onion and spice mixture. Mix everything together thoroughly using a large spatula until the potatoes are evenly coated with the spices and the filling is well combined.

8. 8.Form Potato Balls

   Allow the potato filling to cool slightly. Wearing gloves, take small portions of the potato mixture and roll them into uniform small balls. Arrange the formed potato balls on large trays.

9. 9.Prepare Gram Flour Batter

   In a large bowl, add 500g of gram flour (besan). Add 1 tablespoon of salt and 0.5 tablespoon of red chilli powder to the flour. Gradually add approximately 2 cups of water while mixing continuously to form a smooth, thick batter without any lumps.

10. 10.Deep Fry Potato Fritters

    Place the large wok back on the wood-fired stove. Pour 1.5-2 liters of cooking oil into the wok and heat it to a medium-high temperature. Dip each potato ball into the gram flour batter, ensuring it's fully coated. Carefully place the battered potato balls into the hot oil. Fry in batches until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried fritters from the oil and place them in a large metal basin.

11. 11.Serve

    Serve the hot and crispy potato fritters with ketchup or your preferred dipping sauce. Enjoy!