Grind everything given under the "For savory chutney" section to a thick coarse paste without adding water.
For sweet chutney. Roast the grated coconut in oil until reddish and then add melted thick jaggery syrup.
Mix and cook until thick.
In a mixing bowl, Take slices of bread and add little water. Mix to a smooth dough. Add mashed potatoes, salt, chilli powder, cumin powder, chaat masala, and garam masala. Mix well to a smooth dough.
Scoop a portion of the dough and flatten it.
Fill the chutney in the middle and close it on all sides gently but firmly.
Dip it in corn slurry and roll it over the bread crumbs.
Prepare the balls and deep fry until golden brown.
drain it to a paper towel and serve hot