Bring a large pot of water to a boil. Add the potatoes, turmeric and 1 tablespoon of kosher salt. Reduce the heat to a simmer, cover, and cook until the potatoes are tender but not falling apart, about 25 minutes. Drain, transfer to a large bowl and set aside.

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. Add the chiles and cook until the curry leaves become brittle, about 1 minute longer. Stir in the ginger and jalapeños and cook for 30 seconds, then transfer the mixture to the potatoes.

Mash the potatoes against the sides of the bowl until they are semi-smooth. Stir in 1 1/2 teaspoons kosher salt and the lime juice. Take 2 tablespoons of potato mixture and roll into a small ball, repeat with the remaining potato mixture and set aside.

Heat the canola oil to 350°F in a medium saucepan. Meanwhile, make the chickpea flour batter. Whisk together the chickpea flour, cayenne pepper, remaining kosher salt and asafetida (if using) in a small bowl. Whisk in enough water so it resembles a thick pancake batter. Dip each potato ball in the batter and roll in your hands to evenly coat. Gently drop the ball into the hot oil and fry until it is golden brown, turning and basting often, for about 3 to 5 minutes. Transfer the dumplings to a paper towel-lined plate and serve hot with Tomato Chutney or ketchup.

Makes 20

For the filling

2 pounds (about 5 medium) red potatoes, peeled and quartered

1/2 teaspoon turmeric

1 tablespoon plus 1 1/2 teaspoons kosher salt

1 1/2 tablespoons canola oil

2 teaspoons mustard seeds

24 curry leaves

3 to 6 dried red chiles, coarsely crushed

1-inch piece gingerroot, peeled and minced

1 small jalapeño (seeded and veined if you prefer a milder flavor), finely diced

Juice of 1/2 lime

For the batter

1 cup chickpea flour (besan)

1/4 to 1/2 teaspoon cayenne pepper

1 teaspoon kosher salt (or 1/2 teaspoon table salt)

1/4 teaspoon asafetida (optional)

1/2 cup water

4 cups canola oil

Ketchup or Tomato Chutney

These dumplings are from the Maharashtra state in India where people love to eat very spicy foods. Though they are often eaten for breakfast, I usually ate Aloo Bonda as an after-school snack while I was living with my family in Nagpur in western India. Made from spiced mashed potatoes that are formed into balls and dipped into chickpea flour batter and then fried, Aloo Bondas are amazing served with Tomato Chutney; though I admit that I love eating them with lots of ketchup too. In Mumbai, you get them as street food smashed between two slices of bread with hot green chile and garlic chutney. Nandini, a dear friend from Southern India and now a consummate New Yorker, makes Aloo Bondas in advance and freezes them. She microwaves them alongside a glass of water to keep them moist. Be sure to save some of the filling to make Bread Roll Fritters.