Cook potatoes in a large microwave-safe bowl in the microwave until soft and cooked through, about 5 minutes. Use a fork or pastry blender to lightly smash potatoes.
Heat the sesame oil in a skillet over medium-high heat; add cumin seeds and cook until fragrant, stirring occasionally, about 1 minute. Add curry leaves and stir until fragrant; mix in onion, green chile peppers, and ginger paste. Cook until the onions are soft, about 5 minutes. Reduce heat; stir in turmeric and curry powder.
Pour onion mixture over smashed potatoes; mix thoroughly to combine.
Mix chickpea flour, rice flour, red chile pepper, and asafoetida in a shallow bowl. Pour in just enough water to form a thick, pancake-like batter. Let it rest until batter has slightly thickened, about 15 minutes.
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Roll the potato mixture into balls the size of golf balls. Dip each potato ball in the batter to coat. Fry 3 to 4 at a time in the hot oil until golden on both sides, about 3 minutes. Drain on paper towels.
Prepare and measure all ingredients in advance and keep ready at hand. Besan, rice flour, ground red chili, and hing may be mixed together.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 186 calories;10 g fat;
21 g carbohydrates;
4.5 g protein;
0 mg cholesterol;
13 mg sodium.