Grate the pumpkin and potatoes well, then wash them thoroughly with water.

In a pan, dry roast the dried red chilies and garlic, then put them in the mixer.

Add roasted chickpeas, grated coconut, tamarind, salt, and water, and grind it all together.

Temper the chutney with oil, mustard seeds, curry leaves, and asafoetida.

In another pan, heat some oil, and once hot, add cumin seeds, green chilies, ginger, and salt.

When the water comes to a boil, add the grated pumpkin and potatoes.

Once it boils again, add semolina and mix it well.

When the semolina thickens, add chopped coriander leaves, cover it, and let it sit for five minutes.

After five minutes, form balls while they are still warm, make a hole in the middle, and fry them in hot oil until golden brown and crispy.