1.   Peel potato, parboil and cut into very small dice. Finely chop onions, spring onions, chilli, eggplant, spinach or cabbage, and tomatoes. Mix with gram flour, self-raising flour, salt, garam masala and ginger. Mix to a smooth batter, adding just enough water to make it dropping consistency. 

2.   Heat oil for deep frying and drop walnut-sized pieces of the batter into the oil and cook to a deep golden brown.

3.   Drain well, and then serve with mint chutney.