Mash 4 x-large boiled potatoes to as smooth texture as possible. Using potato masher or potato ricer helps a lot.
Add in 1 tsp salt, 4 tbsp of all pourpose flour and 4 tbsp of cornstart to mashed potatoes. Start forming a dough by mixing it all together. It should not get sticky due to flour and cornstarch, rather it should form into smooth dough ball.
Form even sized 30 balls from potato dough. Flatten it on your palm as thick or thin you like the outside layer of pattice, it should be bigger than filling ball size so that you can coat the filling ball nicely. Using some cornstarch to prevent sticking.
Once flattened, place filling ball in the middle of flatten potato dough ball, and start covering the filling ball with outside layer. Be gentle with this step so that you do not make holes in the outside layer. The filling ball should be fully covered with potato dough, as smooth as possible. once done, lightly dust it with cornstarch and keep it aside.
Once all the pattice are formed, heat up frying oil in a frying pan. You can check the temperature of the oil by dropping a small amount of outside potato filling in it. It should start to come up once you drop it in hot oil and start to brown. It if sits at the bottom with not much bulling of the oil means the oil is not hot enough, and if it start to brown super quickly with big bubbles and fumes means the oil is too hot.
Deep fry few pattice at a time to avoid over crowding. Turn them frequently to ensure all side are evenly fried with similar color all around the pattice.
Once done, serve it with cilantro coconut chutney and maggi tomato ketchup!