Boil the potatoes. Rinse and add whole potatoes to a pot of cold, salted water. Bring to a boil and cook until a fork slides in easily, about 18–25 minutes depending on size. Drain and let them steam-dry until just warm.

Peel and mash. Peel the warm potatoes and mash until mostly smooth with a few tiny chunks. Avoid mashing into glue—stop when it’s cohesive but fluffy.

Bloom the spices. Heat 1 teaspoon oil in a small pan. Add cumin seeds and let them sizzle for 20–30 seconds. Stir in chopped onion (if using) and ginger; cook 2–3 minutes until fragrant. Remove from heat and cool slightly.

Season the mash. Add the onion-ginger mix to the potatoes. Mix in green chili, cilantro, ground coriander, red chili powder, turmeric, garam masala, amchur (or lemon juice), and salt. Taste and adjust seasoning now—this is your flavor base.

Add the binder. Sprinkle in rice flour (or cornstarch) and semolina, then fold to combine. The mixture should be soft but not sticky; it should hold a shape when pressed. If too soft, add another spoon of rice flour.

Shape the patties. Lightly oil your hands. Divide the mixture into 10–12 equal portions. Roll into balls, then flatten into 1/2-inch thick discs. For extra crunch, press each disc lightly into breadcrumbs on both sides.

Chill to firm up. Place patties on a tray lined with parchment. Refrigerate for 20–30 minutes to set the shape and reduce crumbling during frying.

Shallow fry. Heat a generous layer of oil (about 1/8 inch) in a heavy skillet over medium heat. When the oil shimmers, add patties without crowding. Cook 3–4 minutes per side until deep golden and crisp. Adjust heat to prevent burning.

Drain the right way. Transfer to a wire rack or a plate lined with paper towels. Sprinkle a tiny pinch of salt while hot for a finishing touch.

Serve. Enjoy hot with tamarind and mint-coriander chutneys. For a street-food feel, sandwich a patty in a soft bun with sliced onions, tomatoes, and chutneys.