Spiced Potato Lukewarm Bites

1.Place the diced potatoes (4 medium) in a pot of salted water and boil until just tender, about 8-10 minutes. Drain and let cool slightly.

2.In a large mixing bowl, mash the boiled potatoes (4 medium) coarsely, leaving some texture for bite.

3.Add finely chopped onion (1 small), green chilies (2), cilantro, and ginger-garlic paste (1 teaspoon) to the mashed potatoes (4 medium).

4.In a small dry pan, toast cumin seeds (1 teaspoon) until fragrant, then grind them coarsely using a mortar and pestle or spice grinder. Add toasted cumin to the potato mixture.

5.Add coriander powder (1 teaspoon), turmeric powder (½ teaspoon), smoked paprika (½ teaspoon), garam masala (½ teaspoon), cayenne pepper (if using), black pepper (½ teaspoon), and salt to the potato mixture. Mix well to combine all spices evenly.

6.In a separate small bowl, whisk together chickpea flour, all-purpose flour (2 tablespoons), cornflour (2 tablespoons), and water to create a smooth batter that is thick enough to coat the potato mixture but still spreadable.

7.Add the flour batter to the spiced potato mixture and combine thoroughly. The batter helps bind the mixture and adds crispiness when fried.

8.Heat oil in a shallow frying pan over medium heat. To test if the oil is ready, drop a small amount of batter; it should sizzle gently.

9.Using your hands or a spoon, shape the potato mixture into small bite-sized patties or balls, about 1.5 inches in diameter.

10.Carefully place the bites into the hot oil, frying in batches to avoid overcrowding. Fry each side for about 3-4 minutes or until golden brown and crispy.

11.Remove the bites with a slotted spoon and drain on paper towels to remove excess oil.

12.While still lukewarm, sprinkle the bites with lemon juice and a light dusting of chaat masala for an extra burst of flavor.

13.Serve immediately as a starter, accompanied by mint chutney or tamarind sauce for dipping.