Combine potatoes with salt in a bowl and mix well.
Heat oil in a non-stick pan. Add onion, garlic and capsicum, mix and sauté till the onions turn translucent.
Add pureed tomato, mix well and cook for three minutes. Add chicken mince, mix well and cook on high heat till the chicken turns crumbly.
Add salt, cumin powder, pepper powder and vinegar, mix well and cook for a minute.
Remove from heat and transfer into a bowl. Cool to room temperature.
Beat the eggs in another bowl.
Pour the flour and breadcrumbs into two separate shallow dishes.
Divide the potato mixture into eight equal portions and stuff them with the cooked chicken mixture. Shape them into medium size balls.
Roll the prepared balls in the flour, dip in the eggs and coat with the breadcrumbs.
Heat sufficient oil in a pan. Deep-fry the prepared balls till golden and crisp. Drain on absorbent paper.