Wash the Potatoes: Add 2 cups of water to the grated potatoes, wash thoroughly to remove the starch, and squeeze out the water completely. Transfer them to a steel plate.

​Steam the Vegetables: Add the grated carrot to the potatoes. Place it in a steamer or idli vessel and steam for about 5 minutes.

​Prepare the Dough: Transfer the steamed mixture to a bowl. Add the chopped green chilli, ginger, curry leaves, turmeric powder, chilli powder, garam masala, salt, and rice flour (1/2 cup). Mix well without adding any water to form a smooth dough.

​Shape & Stuff: Take a small portion of the dough, roll it into a ball, and flatten it slightly in your palm. Place a piece of the prepared sausage in the center, cover it, and roll it back into a smooth ball.

​Cook without Oil: Heat a paniyaram pan and add a little ghee (about 1/2 teaspoon) into each mold. Place the potato balls in the pan, cover with a lid, and cook on low flame.

​Roast until Golden: Periodically flip the balls to ensure even cooking. Cover and roast on low flame until they turn golden and crispy on all sides.

​Serve hot with evening tea!