Boil the potatoes and mash lightly.
Heat 2 tbsp vegetable oil in a pan and lightly roast cumin seeds, ginger, chillies and asafetida. Make sure it is done on low heat or the spices will turn bitter.
Take off the heat and add cumin powder and chat masala.
Combine this with the mashed potatoes, season with salt and add coriander leaves; mix well to combine evenly.
Shape the mixture into patties and lightly coat on both sides with cornflour.
Shallow fry in vegetable oil till golden brown.
Serve with mint coriander chutney and chilli jam.