Heat the oil in a pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well
divide the mixture into equal portions
Roll out each portion into a round and keep aside
Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides
Drain on absorbent paper and serve hot with green chutney.