In a food processor shred the potatoes. Take a muslin cloth/handkerchief and spread it on a bowl. Transfer the potatoes onto the cloth. Bring edges of cloth together and squeeze firmly to drain the excess liquid.

In a bowl add drained potatoes, ginger-garlic-chili paste, chaat masala, mint powder, dry mango powder, all purpose flour, eggs, salt, freshly ground pepper and toss to combine.

Heat 1/4 inch of oil until hot. Once hot, drop heaping spoonfuls of potato mixture and flatten slightly. Cook until crisp and golden brown on both the sides

Serve hot with choice of sauce.