Add the potatoes to a pot and cover with enough water.
Place the pot over high heat and bring to a boil.
Reduce heat an simmer till the potatoes are cooked through. You might need to remove the lid. This takes me about 15-20 minutes.
Transfer the potatoes to a sieve and drain the water.
Cool a little until you can comfortably peel the potatoes. Do not be tempted to pour cold water over the potatoes to cool them. I find that somehow lessens the flavour.
Peel the potatoes and transfer to a bowl.
Add the onions, chilli, coriander, mustard oil and salt. Mash well.
Shape the mash into 6-7 large balls and serve with rice and dal.
We had ours with some boiled rice, roasted and smoked aubergine, vegetable and mung dal along with a pickle, papad (poppadom), lemon and chilli.