Begin by boiling 2 medium Yukon Gold potatoes in a large pot of salted water for about 15-20 minutes until fork-tender. Drain, cool, peel, and mash until smooth.

In a skillet over medium heat, add a splash of oil and sauté 1 chopped onion for about 3-4 minutes until translucent. Add ½ cup of green peas and cook for 1 minute.

Combine the mashed potatoes with the sautéed onion and peas. Sprinkle in the spices: 1 tsp cumin, 1 tsp coriander, ½ tsp garam masala, ¼ tsp turmeric, and a pinch of chili powder. Mix thoroughly.

Shape the filling into small patties, about 2 inches in diameter. Lightly dust with gluten-free flour if sticky.

Heat about ½ inch of neutral oil in a frying pan over medium-high heat. Fry the patties for 4-5 minutes on each side until golden brown and crispy.

Remove the patties using a slotted spoon and let them drain on a paper towel-lined plate. Serve warm with mint chutney or tamarind sauce.