Peel and cut the Yukon Gold potatoes into even chunks. Boil them in salted water for about 15–20 minutes or until tender. Drain and mash until smooth.

In a skillet, heat a splash of oil over medium heat. Add finely chopped onions and sauté for about 5 minutes until soft. Add green peas and cook for another 2–3 minutes.

Combine the mashed potatoes with the sautéed onion and peas. Add cumin, coriander, turmeric, and garam masala, mixing well until the flavors meld together.

Form the potato mixture into small patties, dust with gluten-free flour, and place them on a plate.

Heat oil in a deep pan over medium-high heat. Fry each patty for 3–4 minutes on each side until golden brown.

Serve warm with mint chutney or tamarind sauce for dipping.