Aloo Bonda

Ingredients

 * 2 or 3 medium potatoes (boiled and peeled and loosely mashed)
 * ½ tsp of cumin and mustard seeds each
 * fresh green chili chopped finely - to taste
 * ½ tsp each ginger and garlic (finely chopped)
 * ¾ cup chopped onions
 * ¼ tsp turmeric powder
 * ½ cup cilantro leaves (chopped)
 * salt to taste
 * 2 tbsp lemon juice
 * 1½ cups besan - chickpea flour available in our store
 * 1 tsp cayenne pepper
 * ¼ tsp baking soda
 * oil for deep frying - use a wok for frying

Directions

 * 1) Heat about two tablespoons of oil.
 * 2) Add mustard seeds and when the seeds start to crackle, add the cumin seeds, green chili, salt, ginger and garlic.
 * 3) Fry for a few seconds and add onions and turmeric powder.
 * 4) When the onions start to turn brown add cilantro and lemon juice and the potatoes.
 * 5) Mix well and turn off the heat.
 * 6) Let this mixture cool.
 * 7) Shape into small balls.
 * 8) Make a thick batter with besan/chickpea flour, salt, red chili powder, baking soda and water.
 * 9) Heat the oil for 10 to 15 minutes on medium heat.
 * 10) When the oil is hot, dip the potato balls into the batter and carefully drop in the oil.
 * 11) Turn it every four minutes and remove from oil when it turns golden brown.
 * 12) Serve with tamarind or green chutney.