My mom is known for this dish. Whenever she throws a dinner party, people request this. I've tweaked her recipe. She uses fresh ginger and I'm not a huge fan of ginger, in general. This does call for chickpea flour (graham flour), but you can use all purpose flour if you want, just thoroughly season it with salt and pepper.
I've made this for many potlucks at work and they are always a hit. I never have any leftovers and just like with my mom, people request them for the next office party.
4 potatoes -- peeled and boiled til tender
2 chilies -- chopped fine
1 Tbsp garlic -- minced
2 C of Graham flour (all purpose can work too)
Oil for frying
Mash the cooked potatoes with the garlic, salt, and chilies. Mix together until well combined.
Heat a skillet with about an inch of vegetable oil. Let it get HOT.
In a large bowl, mix the flour with enough water so it resembles a slightly thinner pancake batter. Season the batter with salt and pepper. Once the oil is HOT, add a teaspoon of the hot oil to the batter and stir. This will prevent the patties from soaking up too much oil.
Shape a few tablespoons of potato into a small ball and slightly flatten it with your hands. Smooth out any cracks. Dip both sides of it in the batter and drop (gently) into the hot oil. Once the first side is golden brown, gently flip it and fry until brown as well. Drain on paper towels.
I usually serve it with a mixture of sour cream (or yogurt) and cayenne pepper, salt, and garlic powder. All is according to taste.
You can also make the patties a little smaller in diameter and placed between hot buttered rolls.