In a mixing bowl combine rajgira flour, singhara flour, sabudana flour, sama flour, black pepper and salt.

Gradually add water while whisking to form a smooth, lump-free batter about the thickness of pakora batter, it should coat the back of a spoon and drip slowly. Add a little more water if too thick. Cover and keep aside.

Heat oil in a frying pan over medium heat. Add cumin seeds and let them sizzle.

Add curry leaves, then add ginger paste and green chili paste. Sauté for about 30 seconds until fragrant (do not burn).

Add the boiled, mashed potatoes, salt, and mix thoroughly and cook for 1–2 minutes to combine flavors.

Turn off the heat. Add lemon juice and chopped coriander leaves; mix well. Taste and adjust salt/heat.

When the filling is cool enough to handle, shape into lemon sized balls (or slightly flattened rounds). Keep them on a plate.

Heat oil in a deep frying pan or kadhai to medium-high, test by dropping a small piece of batter, it should puff and come up slowly to the surface.

Drop few spoonsful of the prepared batter, use spiral method, it will come up immediately (like making boondi) fry until golden and crisp. Remove and drain on paper towels.

In the same oil, fry the raw peanuts until golden and fragrant. Drain and cool.

In a blender, add the fried boondi, fried peanuts, cumin seeds, red chili powder, chopped ginger and rock salt. Pulse to a coarse, crumbly mixture not a smooth paste. Adjust salt & chili to taste. Transfer to a jar. (This chutney keeps well at room temperature for several days.)

Dip each potato ball into the batter, roll and coat it completely all over.

Carefully slide the coated ball into hot oil. Fry a few at a time, don’t overcrowd the pan. Fry until the vadas turn light golden brown and crisp, about 3–4 minutes depending on size and oil temperature. Turn occasionally for even color.

Remove with a slotted spoon and drain on kitchen paper towels to remove excess oil. Repeat with remaining balls.

(Alternative low-oil method) Heat an appe/paniyaram pan, brush each cup lightly with oil, pour batter-coated potato into cups and shallow fry with a lid till golden, turning once, this uses far less oil.

In same oil deep fry green chiles until soft wilted, drain on kitchen paper towel, sprinkle salt and keep aside.

Serve the Farali Batata Vadas hot with farali green chutney, the sukhi red chutney, fried green chilies and a bowl of chilled curd if you like. They are best eaten fresh and hot for maximum crispness.