Step 1

Steam or boil potatoes without making them mushy. You can boil in a pot or cooker.

Step 2

Pour oil to a hot pan. Add dal, mustard and cumin.  Fry until the dal turns golden.

Step 3

Saute ginger just for 30 secs.

Step 4

Next add onions,salt, curry leaves and green chilies. Fry them.

Step 5

When the onions turn golden, add the turmeric, garam masala, coriander powder and saunf.

Step 6

Add potatoes and mash them a bit without making them mushy.

Step 7

Mix well. Sprinkle lemon juice and coriander leaves.

Step 8

Cool this and make 6 to 8 balls.

Step 9

Add besan, rice flour, salt, chili powder and turmeric to a large mixing bowl.

Step 10

Pour enough water little by little and mix it well to make a batter that is neither too thin or nor too thick.  The batter must be moderately thick and smooth.

Step 11

Beat the batter well.

Step 12

Heat oil in a deep fry pan or kadai.

Step 13

When the oil is hot enough, do the heat test by dropping a drop of batter. It must raise in the oil slowly and should not sink or turn brown quickly.

Step 14

With the help of a tbsp dip each ball in the batter, swipe off the excess and drop in the hot oil.

Step 15

Each batch you can fry about 3 to 4 balls depending on the size of your pan and oil used.

Step 16

After a minute begin to stir and fry until golden.

Step 17

Repeat making all until all the balls are done.

Step 18

Drain the golden fried aloo bonda on to a kitchen tissue.

Step 19

Serve aloo bonda hot or warm with chai or chutney.