Bonda's

Potato filling 

• 4 to 5 medium-sized potatoes
• 1tsp mustard seeds
• 1tsp urad dal (split and dehusked)
• 1 medium sized onion, finely chopped
• 2 cloves of garlic
• 4cm ginger
• 15 curry leaves, chopped
• 2 tbsp coriander leaves, chopped
• 1 or 2 green chillies, finely chopped (depending on how hot you like it)
• ½ tsp turmeric powder
• ½ tsp chilli powder
• squeeze of lemon juice
• salt to taste

Batter

• 2 cups gram flour
• ¼ cup rice flour
• 200-250ml water
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• a pinch of baking soda
• ½ tsp salt

Method

1. Wash the potatoes and boil in a pan with the skin on until cooked through
2. Once cooled peel and grate the potatoes into a bowl
3. Heat the mustard oil in a frying pan, when hot add the mustard seeds and when they start to splutter, add the urad dal and cook until it turns golden brown in colour.
4. Add the chopped onion and sauté until it just starts to brown. Meanwhile put the ginger and garlic into a pestle and mortar and grind to a paste.
5. Add the crushed ginger and garlic to the onions along with the sliced curry leaves and green chillies.
6. Leave to cook for a minute then add the turmeric powder.
7. Remove from the heat and add pour into the potatoes along with the coriander leaves and chilli powder and mix it all through.
8. The mixture should be nice and dry then squeeze in a little lemon juice and salt. Mix and check the seasoning.
9. Make ping pong sized balls from this mixture and refrigerate for 10 minutes.
10. Make up the batter by mixing all the ingredients in a bowl. It should be nice and thick.
11. Start to heat oil in a small pan to deep fry the bonda's. Check it's hot enough by dropping in a little batter. If it sinks and sizzles back to the top immediately it is ready. 
12. Dip each potato ball into the batter, coat it well with the batter and gentle place into the hot oil.
13. Fry the aloo bondas until they are golden brown and crispy. Remove and set on some kitchen roll to drain.