Mash potato well, if chunks are very large. Adjust seasoning by adding more salt, chillies, etc. Make round pingpong sized balls, keep aside. Mix all ingredients of batter well, adding enough water. Batter should be thick enough to coat back of spoon.Heat oil for deep frying, in a frying pan. Dip one ball into batter at a time, and let into hot oil. Repeat few at a time, deepfry till light golden, and crisp. Drain, serve hot with chutney or sauce.