Making the potato balls
Line a baking tray with parchment paper.
Fit the Stir Tool.
Add oil into the Appliance bowl, fit the splashguard.
Heat for 1 minute at 120ºC, speed off.
Add mustard seeds and cumin seeds.
Heat for 2 minutes at 120ºC, speed Stir 2.
Add curry paste.
Heat for 2 minutes at 110ºC, speed Stir 2.

Remove the Stir Tool, fit the K-Beater.
Add cooked potatoes, salt, sugar, chilli powder and lemon juice into the Appliance bowl.
Mix until combined and then scrape the bowl for 1 minute, speed Min.
Shape the mixture into 6-8 balls and place on the baking tray.
Chill in the fridge for 30 minutes.

Making the batter
Fit the Knife Blade.
Add gram flour, cornflour, baking powder, ground turmeric, chilli powder and salt into the Appliance bowl.
Pulse until combined.
Then add water while the machine is running.
Mix until combined on speed 3.
Remove the attachment from the machine.
Transfer the batter into a clean bowl and set aside.

Line a plate with kitchen towel.
Fill a large, heavy-based saucepan with oil, no more than ⅓ full.
Heat until the oil reaches 180ºC on a medium heat.
Tip: Use a food-safe thermometer to check the temperature. Alternatively, carefully dip the end of a wooden spoon into the oil. If you see many small bubbles form around the spoon and they start to float up, the oil is ready. If the oil is bubbling aggressively, turn the heat down and check again.

Add flour into a medium bowl.
Roll each potato ball in the flour and dip in the batter.
Carefully place the balls into the hot oil.
Fry in batches of 2-3 until golden brown on a medium-high heat.
Using a slotted spoon, transfer the fried potato balls onto the plate.

To serve
Serve with a variety of chutneys and pickles as a snack or starter.

Substitutions
Groundnut oil can be replaced with vegetable oil, sunflower oil or canola oil.