Potato Bonda

Ingredients:
3 medium- Potatoes, boiled and peeled and loosely mashed
½ tsp. Cumin seeds
½ tsp. Mustard seeds

2- Green chili, chopped
½ tsp. Ginger, chopped

½ tsp. Garlic, chopped
¾ cup- Onion, chopped
¼ tsp. Turmeric powder
½ cup. Coriander leaves, chopped
Salt to taste
2 tbsp. Lemon juice
1 ½ cups- Besan (chickpea) flour
A pinch of Baking Soda
Oil for deep frying

Method:
1. Heat about 2 tbsp. of oil. Add mustard seeds and when the seeds start to crackle, add the cumin seeds, green chili, salt, ginger and garlic, fry for a few seconds.

2. Add onions and turmeric powder. When the onions start to turn brown add potatoes, coriander leaves and lemon juice.

3. Mix well and turn off the heat. Let this mixture cool. Shape into small balls.
4. Make a thick batter with Besan/Chickpea flour, salt, red chili powder, baking soda and water.
5. Heat the oil for 10 to 15 minutes on medium heat.

6. Dip the potato balls into the batter and carefully drop in the oil.

7. Turn it and remove from oil when it turns golden brown.
8. Serve with tamarind or green chutney.