Potato Bonda

1: Heat oil in a pan and crackle mustard seeds and cumin.

2: Add ginger, green chilli, curry leaves, cashew, asafoetida, and turmeric powder.

3: Saute for a minute to remove the raw taste of the ginger, then add lemon juice and salt.

4: Add the boiled potato, mash and combine to mix evenly.

5: Add coriander leaves, mix and turn off the heat.

6: Once it cools, make small roundels of the potato mixture (around 2 inches in diameter).

7: Combine together besan, rice flour, turmeric powder, red chilli powder, salt, asafoetida and baking powder.

8: Mix and then add water gradually until it forms a thick batter.

9: Heat oil in a kadai.

10: Once the oil is hot, dip the potato roundels in the batter then add it to the hot oil.

11: Fry on medium-high heat until it turns crispy and golden, around 4 minutes.

12: Remove from the oil and drain on kitchen tissue.

13: Serve with coconut chutney, or any other chutney of your choice. It can also be served on its own.