Boil, peel and roughly mash potatoes in a mixing bowl.

Add salt, kashmiri red chilli powder and semolina (suji) to the potatoes.

Mash the potatoes and spices together with a potato masher to form a smooth mixture.

Grease your palm with a teaspoon of oil. Take small portions of the potato mixture and shape them into round balls. Let them rest for 10 minutes in the fridge.

Heat oil in a frying pan on medium to high heat. To check if the oil is ready for frying, put a small ball of potato mixture in it. It should immediately come to the surface.

Add potato balls to the oil in small batches. Place the sieve ladle under the potato balls and carefully move it to and fro so that the balls are evenly golden and crispy from all sides.

Remove the balls and transfer them on a kitchen roll to absorb excess oil.

Chop the carrots, capsicum, green chilli, and garlic. Chop off the root end and the tough top part of the spring onions. Slice the onions and chop the green stalks and keep them aside.

Heat oil in a frying pan on medium heat. Add chopped garlic and green chillies, and toss them for a minute.

Add the sliced onions, chopped carrots and capsicum and toss for 2-3 minutes.

Add black pepper, salt, white pepper, oregano, soy sauce and vinegar and stir on medium to high flame for a minute.

Add the fried potato balls and chopped green stalks and toss them gently.

Add hot and sweet tomato sauce.

Toss and stir gently for 2-3 minutes and turn off the flame.

Serve hot with a dip of your choice.