Aloo bonda

Aloo filling:

•med potato-2
•large onion-1
•green chillies-5
•few curry leaves
•cilantro
•lemon juice and salt
1.Cook the potato in micro wave for good five minutes. Peel the skin, and mash the potatoe leaving just few chunks.
2.In a skillet do the popu by adding 4 tsps of oil, few mustard seeds, 1 tsp chana dal, 1/2 tsp urad dal, a pinch of hing and few curry leaves.
3.Now add the finely chopped green chillies, and onion with some turmeric.
4.Once the onion is soft add the mashed potatoe, salt, lemon juice and salt.
5.Just cook for another five minutes and turn of the stove.
6.When the aloo mixture is warm enough to handle, make small round balls out of it.
For the batter:

( Makes about 20 bondas)

•besan(gram flour)- 2 cups
•rice flour- 3 tbsps
•red chillie powder- 3/4th tsp
•cumin powder-1/2 tsp
•hot oil- 3tbsps
•salt
Mix all the above ingredients with water and hot oil. The consistency should be towards the thicker side.

Frying:

In a skillet add oil , make sure only about sixty percent of the skillet is filled with oil. If there’s too much oil, when you fry the bonda there is a good chance that oil will spill out.

Take the aloo balls, dip them in the batter and fry at medium-high heat until golden brown.

Serve the aloo bonda with garlic and date chutney.