Sift the flour salt and baking powder into the bowl.

Add the chilli and sufficient water to make a smooth batter.

Beat well and set aside.
To make the filling mix together the mashed potato, chilli, ginger, slat, cumin powder, sugar, sesame seeds, lemon juice, sultanas, coconut and fresh coriander and mix them thoroughly.
Pour ½ teaspoon oil into the palm of your hand and rub it in.
Then divide the filling into about 20 small balls and dip them into the batter.
Heat the oil in a pan - 170C until a drop of batter rises quickly and turns crisp.
Fry a few at a time placing them gently into the heated oil.
Fry for 1 minute and remove with a slotted spoon and put them on a platter.
The first layer of the platter may be covered with kitchen paper.