Aloo Bonda

Ingredients

4 to 5 medium sized potatoes
2 cups gram flour
1/4 cup rice flour
1 cup water
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 chopped onion
2 chopped green chilies
12 to 15 curry leaves
2 tbsp chopped coriander leaves
1 tsp ginger-garlic paste
1 tsp mustard seeds
1 tsp urad dal

a pinch of asafoetida
a pinch of baking soda
salt to taste

oil as required

Method

1. Boil the potatoes in a pressure cooker and then peel and mash them.
2. Heat oil in a pan and add the mustard seeds and urad dal.
3. Allow the seeds to splutter and the urad dal to turn golden in colour.
4. Add the chopped onion and saute for some time.
5. Now add the ginger-garlic paste, curry leaves and green chilies and saute for a minute.
6. Add the turmeric powder, asafoetida and stir. Then add the coriander leaves and stir.
7. Add the potatoes to this mixture and stir well.
8. Check the seasoning and add salt or red chili powder if required.
9. Prepare medium sized balls from this mixture.
10. Make a thick flowing batter with the rest of the ingredients.
11. Dip each potato ball in the batter and coat it well with the batter.
12. Heat oil in a pan and add the batter coated potato balls.
13. Fry the aloo bondas till golden on both sides. Drain them on paper towels to remove excess oil.
14. Serve hot with coconut chutney or tomato ketchup.