In a mixing bowl, combine the boiled rice, boiled potato, green chillies, ginger, gram flour, red chilli powder, cumin powder, carom seeds, sesame seeds, turmeric, coriander powder, chat masala, salt and oil. Mix well to form a smooth dough. (Do not add water).

Grease your palms with oil and take small portions of the dough. Shape them into small balls or long rolls and set them aside.

Heat oil in a heavy-bottomed frying pan or deep-fryer.

Once the oil is hot, slide the rolls in batches. Fry them on medium-high heat until they turn golden brown and crispy.

Use a slotted spoon to remove the fried fritters from the oil, allowing excess oil to drain on a paper towel.

Serve the rice fritters hot with your favourite sauce or tamarind chutney.