Aloo Bonda

Ingredients:

For Batter:

Besan Flour(Sieve it if it has lumps)	1/2 Cup
Rice flour	1/4 Cup
Cooking soda	2 pinches
Ghee	1 tsp
Salt	As needed
Red chilly powder(( Can replace with pepper powder if you like the taste)	3/4 tsp
Water	as needed

For stuffing: 

Aloo(Potatoes)	3 medium sized
G.Chillies	2 or 3
Ginger	1 inch piece
Turmeric	1/4 tsp
Salt	as needed
Mustard	1/2 tsp
Urad dal	1 tsp
Curry leaves; 1 sprig
Coriander leaves( finely chopped) 2 tbsp
Oil	1 tsp

Oil : For deep frying

Method:

• Boil the potatoes for 4 whistles. Alternatively, you can microwave for 10 minutes.
• Peel the skin and mash them. Keep it aside.
• In a kadai heat 1 tsp oil, add mustard leaves. When they splutter, add curry leaves, Green chillies, ginger and Urad dal.
• When dal turns golden brown, add the mashed potatoes and turmeric. Add salt.
• Mix well and switch off flame.
• Allow to cool.
• Meanwhile , add all the ingredients under 'For batter' and mix well with a hand whisk. the batter SHOULD NOT be runny and should be thicker than dosa batter.
• take the potato mix and make 10-12 stiff balls of equal size.
• heat oil in a deep kadai. when the oil is hot,(test the oil by adding a drop of batter. it should rise up immediately) dip the balls one by one in the batter to coat them evenly and uniformly and drop in hot oil.
• Fry until golden brown on all sides. Keep turning to ensure even browning.
• Serve hot with Coconut chutney.

Notes:

• Adding ghee gives crispiness. 
• If you want the bondas to be on softer side add more besan.
• Ensure that there is no water in potatoes while making the stuffing. If you are using onion fry after tempering (before adding potatoes).