### TranslatedIngredients: 5 Potatoes (Aloo) - boiled,2 teaspoon Mustard seeds,1/2 teaspoon Cumin seeds (Jeera),10 Curry leaves - chopped,1/2 teaspoon Turmeric powder (Haldi),3 Green Chillies - finely chopped,1 tablespoon Sunflower Oil,1 teaspoon Ginger - grated,1/2 teaspoon Asafoetida (hing),2 to 3 tablespoon Coriander (Dhania) Leaves - chopped,1 teaspoon Lemon juice,1 cup Gram flour (besan),2 tablespoons Rice flour,1 teaspoon Ajwain (Carom seeds),1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 tablespoon Sunflower Oil - hot,1/4 teaspoon Asafoetida (hing),Salt - to taste,Water - as required,Sunflower Oil - for deep frying ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 2 ### Cuisine: Bengali Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Aloo Bonda recipe, firstly we will make the potato filling.Heat 1 tablespoon oil in a heavy bottomed pan. Add the mustard seeds and once they splutter add the cumin seeds.Add the green chillies, ginger, hing, curry leaves, turmeric powder and sauté for a few seconds.Add the potato mash, salt and mix. Take it off the heat. Add the lime juice and coriander leaves and mix. Keep aside to cool.Heat a deep fry pan for deep frying the bondas.In a mixing bowl add the ingredients under ‘for the batter’ except water.Gradually, add water and make a thick batter. Make small balls out of the potato mixture.Dip each ball in the batter and deep fry on low to medium heat till golden brown.Take out with a slotted spoon and keep on absorbent paper. Serve Aloo Bonda with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice.