1. Boil the potatoes, mash them and set aside.
2. You can remove the skin but I keep them.
3. In a skillet, meanwhile in 1 tsp of oil, temper the mustard seeds.
4. When they start popping, add the lentils.
5. Once browned add the onions, turmeric, chillies, curry leaves and saute them with little salt.
6. Add the potatoes, peas and cilantro.
7. Saute them for 1-2 minutes until it all comes together.
8. Take this filling (you can do a taste test and add more seasoning you like).
9. Form into small balls.
10. Keep it smaller than traditional bondas since the pancake puff pan is small.
11. Depending on the size you need add more/less of 1 tsp oil.
12. Alternatively prepare the batter.
13. Add all the ingredients for the batter in a bowl.
14. Add a few tbsp of water to the mixture until it forms a thick batter - not too thick nor thin.
15. It should be thick to coat the potato dumplings.
16. Drop the potato balls into the batter to coat.
17. Let it cook and once you see the bottom browning, keep turning on all the sides until its cooked all over and browned well.
18. For the next batch repeat.
19. Add oil, let it become hot and then add the prepared potatoes.
20. Drop them on a paper towel.
21. Serve hot with a favorite condiment.
22. Traditionally these are enjoyed with coconut chutney.

Courtesy: http://chefinyou.com/