Peel, cube and cut your potatoes into 1 inch cubes.

In a large pot combine water, salt and potatoes. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until potatoes are completely tender and offer little resistance when pierced with a paring knife, about 15 minutes.

Strain potatoes and let drain, 1 to 2 minutes. Transfer to medium mixing bowl and set aside until cooled.

To you potatoes add, breadcrumbs, green chillies, garlic, cornstarch, chilli flakes, basaar, turmeric, salt and chaat masala.

Using a potato masher or fork, mash potatoes roughly, breaking up any large pieces; do not overmash, as you want some smaller unmashed potato bits in the final mix.

Using clean hands, roll 3 tablespoons potato mixture into a ball between your palms, packing the mixture together much as you would a snowball.

Flatten ball between the palms of your hands to form a puck, making sure that there are no cracks around the edges.

Repeat with the remaining potato mixture; you should have between 12-15 medium sized patties.

Let patties cool to room temperature, about 15 minutes.

In a pan over medium heat, shallow fry and cook your patties until golden brown in colour, about 2 minutes on each side.

Allow patties to cool slightly before serving, about 5 minutes.