ALOO BONDA

Potatoes ---- 2 or 3 (boild, peeled and mashed)
Onion ---- 1 medium finely chopped
Green chilies ---- 2 finely chopped
Ginger and garlic ---- 1/2 tea sp finely chopped (you can use paste also)
Salt to taste
Coriander leaves --- 1 tab sp choped
Oil ---- 1 tab sp
Red chilli powder --- 1/2 tea sp
Lemon juice --- 2 tab sp
Mustard seeds --- 1/2 tea sp
cumin seeds --- 1 tea sp
turmeric powder --- 1/2 tea sp
METHOD FOR POTATO CURRY:----
1. Heat oil in a pan add mustard seeds and let them popup then add cumin seeds and fry them till red color and then add chopped onion and green chilies and fry till onion become soft.
2. Now add ginger garlic chopped and fry for a sec. then add turmeric powder,mashed potatoes,redchili powder,chopped coriander leaves,stir for 2 min then add lemon juice and salt to taste mix well and remove from heat.
3. let it cool, then make small balls out of this curry and keep a side.

FOR BONDA BATTER:---

Chick pea flour(Besan, senaga pindi) ---- 1 1/2 cup

Red chili pwder --- 1/2 tea sp

Salt to taste

ajwain --- 1/2 tea sp

Baking powder --- 1/4 tea sp

Oil for frying

1. In a bowl add all these ingredients and add water to make a thick batter like fitters batter(bajji batter)

2. Heat oil in a deep frying pan . When oil is hot, dip potato balls in chick pea flour batter and carefully drop them in to the hot oil (if you are not able to drop them with your hand use a spoon to drop just dip the balls in batter and lift with a spoon and drop in to oil)

3. Turn it every 3-4 min on a medium heat and fry till nice golden color and remove from oil.

Serve with green or tamarind chutney.