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1
To make the filling:
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2
Bring a large pot of water to a boil.
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3
Add the potatoes, turmeric, and 1 tablespoon of the salt.
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4
Reduce the heat to a simmer, cover, and cook until the potatoes are tender but not falling apart, about 25 minutes.
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5
Drain, transfer to a large bowl, and set aside.
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6
Heat the oil, mustard seeds, and curry leaves in a large skillet over medium-high heat until the mustard seeds begin to pop, about 1 1/2 minutes.
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7
Add the chiles and cook until the curry leaves become brittle, about 1 minute longer.
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8
Stir in the ginger and jalapeno, cooking for 30 seconds, and then add the mixture to the potatoes.
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9
Mash the potatoes against the sides of the bowl until they are semismooth.
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10
Stir in the remaining 1 1/2 teaspoons salt and the lime juice.
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11
Take 2 tablespoons of potato mixture and roll into a small ball, set the ball on a baking sheet, and repeat with the remaining potato mixture.
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12
Heat the canola oil to 350F in a medium saucepan.
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13
To make the batter, whisk together the chickpea flour, cayenne pepper, salt, and asafetida (if using) in a small bowl.
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14
Whisk in enough water so it resembles a thick pancake batter.
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15
Dip each potato ball in the batter and roll it in your hands to coat evenly.
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16
Gently drop a few battered balls into the hot oil and fry until they are golden brown, turning often, for 3 to 5 minutes.
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17
Transfer the dumplings to a paper towel-lined plate and serve hot with Tomato Chutney or ketchup.
