Boil the potatoes until soft.

Peel and mash the boiled potatoes.

Add grated ginger, garlic, chopped green chili, chopped coriander leaves, and salt to the mashed potatoes.

Mix well to combine.

Shape the potato mixture into 20-22 small balls.

Heat oil in a wok or deep frying pan.

Place cornflour on a plate.

Roll each potato ball in cornflour, ensuring it is fully coated.

Dust off any excess cornflour.

Carefully drop the potato balls into the hot oil.

Fry the balls until golden brown and crispy.

Remove the fried potato balls and set aside.

In a separate pan or wok, heat a little oil.

Add grated ginger and garlic and sauté for a few seconds.

Add soya sauce, tomato ketchup, hot chili sauce, chili-garlic sauce, and chopped spring onions to the pan.

Stir and cook for 2 minutes.

In a small bowl, mix cornflour with half a cup of cold water to form a slurry.

Pour the cornflour slurry into the pan with the sauce.

Stir continuously to prevent lumps.

Add one cup of water to the pan to adjust the consistency of the gravy.

If the gravy is too thick, add a little more water until desired consistency is achieved.

Once the gravy is ready, gently add the fried potato balls to the pan.

Stir to coat the potato balls evenly with the gravy.

Garnish with chopped spring onions.

Serve hot with fried rice or noodles.