Potato Bonda / Aloo Bonda

Ingredients needed for the batter
2 cups besan / gramflour
1/4 cup rice flour
1/2 cup water approx
1/4 tsp turmeric powder
1/2 tsp red chili powder
a pinch of asafoetida
a pinch of baking soda (optional)
salt to taste

Ingredients needed for filling
4 to 5 medium sized potatoes/aloo
1 medium sized onion, finely chopped
2 green chilies, finely chopped
handful curry leaves
2 tbsp chopped coriander leaves
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
a pinch of asafoetida
1 tsp mustard seeds
1/2 tsp lemon juice
1 tsp urad dal split
1 tbsp oil
salt to taste
oil for deep frying

How to prepare Potato Bonda / Aloo Bonda?
Boil, peel and mash the potatoes when still warm. Only then you can easliy mash them in to a smooth paste without lumps.
Heat oil in a frying pan and splutter mustard seedds and split urad dal.
Add the chopped onion and saute till they are transparent and soft.
Add ginger-garlic paste, curry leaves and green chilies. saute for a minute.
Add turmeric powder, asafoetida and chopped coriander leaves. Mix well
Add the mashed potatoes to the mixture in the pan and mix well.
The mix should be dry for you to be able to shape them in to balls.
If there is extra moisture, you can cook the potato mixture for a few minutes.
Then add lemon juice and salt. mix well.
check the for the seasoning and add if anything extra is needed
Divide the mixture in to equal portions and shape them in to medium sized balls.
Prepare a thick flowing batter with all the ingredients mentioned above in 'for the batter' list.
Heat oil in a deep frying pan. Dip each potato ball in the batter and coat well.
Put the batter coated potato balls in to the medium hot oil.
fry the bonda to a golden colour and drain on paper towels to remove excess oil.
Serve hot with coconut chutney or tomato ketchup.