In a large pot, add potatoes and enough water to cover the potatoes. Bring to a boil and cook for about 15 minutes or until the potatoes are done. A sharp paring knife should easily pierce the potato without resistance. Drain and cool the potatoes.

When cooled to the touch, cut the potatoes into ¼-inch dice.

Heat a couple of tablespoons of cooking oil in a large non-stick skillet over medium heat. Add the onions and cook until lightly browned. Add the peas, ginger, green chili, and a couple of tablespoons of water. Lower heat and let cook until peas are heated through. Add a couple of more tablespoons of water if the mixture dries out.

Add the potatoes, salt, ground coriander, garam masala, ground cumin, cayenne, and lemon juice to the skillet. Stir to mix thoroughly. Take the skillet off the heat and let cool slightly.

Preheat the oven to 350 degrees F.

Lightly grease a bundt pan with cooking oil or cooking spray.

Set up your "ball-making" station with your biscuit dough, melted butter, and your skillet of the potato filling. The packaged biscuits are conveniently pre-sliced. Take each slice and flatten and stretch each one to about 3 inches in diameter. While holding the dough with one hand, place a small spoonful (about a tablespoon) of the potato filling in the center.

Fold up the sides of the dough and pinch the top to seal the filling inside.

Dip or dab the ball into the melted butter and place the biscuit into the bundt pan, seam side up.

Repeat with the remaining ingredients and distribute the biscuits evenly throughout the pan. Once the pan is filled, drizzle the remaining butter mixture over the biscuits.

Bake for 30-35 minutes or until golden brown. Cool in the pan for about 10 minutes. Place a plate upside down over pan; turn plate and pan over and carefully remove the pan.

Best served warm and with fresh coriander chutney.