1. Mix all the ingredients listed in the pakoda batter adding water little by little to make a smooth batter. Keep aside.
2. Mash the boiled potatoes with turmeric powder, salt and green chilly.
3. Heat a little oil in a wok and add the mustard seeds.
4. Allow then to pop and then add the urad dals.
5. Quickly add the mashed potatoes and fry till lightly done. Keep aside.
6. Heat a little oil in a wok and fry the vermicelli till slightly golden, then add water to it and cook till tender.
7. Shift to a colander to drain out the water and run cold water over it to prevent it from sticking to each other.
8. In a mixing bowl, mix the chilli chutney, cooked vermicelli and potato fry.
9. Take a little and make small balls with your hand.
10. Heat oil for frying.
11. Dip the vermicelli balls into the besan batter and drop these into the hot oil.
12. Fry till crisp and golden brown.
13. Serve hot with tomato sauce.
14. Salt is to taste so do be careful with it as too much would ruin the snack.

Note: You may omit the green chutney, it would taste just as good, however the chutney is what gives the pakoras a very unique taste.

Image: Flickr/creativecommons theedinburghblog