Boil the carrots and potatoes until soft, then mash them thoroughly.

In a mixing bowl, combine the mashed carrots and potatoes with flour, semolina, grated ginger, chopped green chilies, salt, carom seeds, and cumin seeds. Mix well to form a dough.

Take small portions of the dough and shape them into balls. Press gently in the middle to create a slight indentation.

Boil the prepared dough balls in water for 15 minutes. Remove and set aside.

Heat oil in a pan and add mustard seeds, sesame seeds, and curry leaves. Let them sizzle for 2 minutes.

Add the boiled dough balls to the pan and toss them gently in the tempering until well-coated.