Boil the potatoes or pressure cook till it becomes soft.

When cool peel the skin and very nicely mash it without any lumps.

In a wide bowl, add besan, red chilli powder, garam masala, salt and lemon juice. I grated the potato but it got struck while pressing in oil. so nicely mash it without lumps.

Mix it well. Sprinkle little water and knead this into a pliable dough. do not worry if it is sticky.

Using the Omapodi | Sev achu put the dough inside the murukku presser, and start squeezing in hot oil.

This gets cooked very fast, so take it out as soon as it is done. the sizzle sound will subside once it is cooked.

Be careful not to get it too brown.

Repeat the same process for the rest of the dough.

Break them and store this in an airtight container.