Aloo Bonda

1. 1
   prep · ~15 min

   Boil and mash the potatoes.

   Boil the potatoes until tender, then peel and lightly mash them. Keep a little texture so the filling does not turn pasty.

   TIPLet the potatoes cool slightly before mashing so the filling stays fluffy.
2. 2
   saute · ~5 min

   Cook the filling base.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add mustard seeds and cumin seeds and let them crackle.

   3.Add curry leaves and asafoetida and cook for a few seconds.

   4.Add onion, green chili, and ginger and cook until the onion softens.
3. 3
   mix · ~4 min

   Finish the potato filling.

   Add turmeric powder and the mashed potato to the pan. Mix in lemon juice, chopped coriander leaves, and half of the salt. Cook for 2 to 3 minutes, then cool the mixture enough to handle.

4. 4
   assemble · ~3 min

   Shape the potato balls.

   Divide the potato mixture into 8 equal portions and roll them into smooth balls.

5. 5
   mix · ~3 min

   Make the batter.

   In a bowl, mix chickpea flour, rice flour, red chili powder, baking soda, and the remaining salt. Add water gradually and whisk into a thick, smooth batter that can coat each potato ball well.

   TIPThe batter should cling to a spoon thickly; if it is too thin, the coating will slip off while frying.
6. 6
   fry · ~10 min

   Dip and fry the bondas.

   1.Heat the oil for frying in a deep pan over medium heat.

   2.Dip each potato ball in the batter and coat it fully.

   3.Slide a few coated balls into the hot oil without crowding the pan.

   4.Fry until golden and crisp, turning gently for even color.

   5.Lift them out and let excess oil drain before frying the next batch.

   TIPKeep the oil at medium heat so the coating cooks through without turning too dark too fast.
7. 7
   serve

   Serve the Aloo Bonda hot.

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