First, wash and boil the potatoes either in a pot or in the pressure cooker.

Take them out and let it cool for a few minutes.

Next, peel the potatoes and keep them on a plate. Smash them well so that there are less or no lumps.

Now, take a kadhai or any other cooking pot and put some oil. Let the oil heat until it smokes.

To the oil add the grated ginger, finely chopped garlic, and the green chilis.

Stir for a minute and then add the mashed potatoes. Keep the flame on medium.

Combine everything really well and keep on stirring.

After about a minute, add in the cumin powder, red chili powder, and turmeric powder.

Mix well and keep on stirring consistently. Scrape from all sides and below so that the mashed potato does not stick to the kadhai.

Add salt to taste. Mix again.

Keep on mixing the elements until a doughy consistency is reached.

Take a taste test. If the taste is fine, then add in the chopped coriander leaves (this is optional).

Combine the potato filling for two minutes more. Transfer this to a plate and keep it aside. Let it cool down for a few minutes.

After it cools down, divide the filling into 8 portions.

Now shape them into potato patties of small to medium size. Do not make them too thin, otherwise they will break.

Cover them with a lid and keep them aside for some time.

Take a large mixing bowl. In this put the besan, salt to taste, and baking soda.

Add some water. Start whisking the batter.

Slowly add water and keep whisking. The consistency should to semi-thick.

Stop adding water when you get your desired consistency.

Whisk the batter until it becomes fluffy and smooth.

Now in a deep-frying pan or kadhai, add vegetable oil in a generous amount.

Let the oil heat until it smokes a little. Keep the flame on medium.

Next, take a potato cutlet and dip it in the besan batter.

Gently shake wipe the excess on the wall of the mixing bowl and lower it down into the hot oil.

Repeat this with all the potato cutlets.

Fry them in batches so that they do not stick.

Fry them from both sides until they turn golden brown. This should take around 3-4 minutes. Keep the temperature on medium and make sure not to burn the coating.

When they are done, transfer the chops to a kitchen tissue-covered plate.