• Potato - 300 gram
• Salt Table - 1 tsp
• Red Chili Powder - 1 tsp
• Coriander Powder - 1/2 tsp
• Oil - 1.5 tbsp
• Onion Chopped - 1/2 cup
• Cumin Seed - 1/2 tsp
• Mustard Seeds - 1/2 tsp
• Lemon Juice Raw - 1/2 tsp
• Turmeric Ground - 1/4 tsp
• Chickpea Flour (BESAN) - 1/2 cup
• Rice Flour White - 1 tbsp.
• Hing Or Asafoetida - 1/4 tsp
• Oil For Fry

1. In a bowl add chickpea (besan) flour, rice flour, a pinch of turmeric powder, cumin seed and salt, red chili powder, asafoetida and mix well.
2. Add water slowly and make a smooth batter without leaving any lumps (the batter should not be too thick or thin).
3. Boil or steam the potatoes until tender and mash with fork or potato masher.
4. In a pan heat oil, add mustard seeds, asafoetida and mix well in the oil.
5. Add chopped onion and cook until the onion becomes soft.
6. Add turmeric powder and cook until the turmeric powder loses its raw smell.
7. Add mashed potatoes, red chili powder, coriander powder, salt and mix well. Turn off the heat, add lemon juice, and mix well. Allow the potato mixture to cool and divide them into small balls.
8. Dip each potato ball in the chickpea batter and drop in the hot oil one by one gently and deep fry until the color changes to a golden brown.

HOW TO SERVE ALOO BONDA?

• Serve aloo bonda as it is or with any of your favorite sides like tomato ketchup or chutney

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