Aloo Bonda

4 medium-sized potatoes mashed

Oil for frying

2 green chilies chopped

1 tablespoon cilantro

For the batter:

1 cup gram flour

½ cup rice flour

½ teaspoon asafoetida powder

¾ teaspoon red chili powder

½ teaspoon turmeric powder

Warm water, enough to make a semi-thick batter

Salt to taste

A variety of chutneys or ketchup for serving

Boil the potatoes, peel off the skin and mash it.

In a pan, add 1 teaspoon of oil and chopped green chilies and sauté for a minute. Add the mashed potatoes, cilantro and salt to taste. Mix and set aside. Mix the gram flour, rice flour, asafoetida powder, red chili powder, turmeric, warm water and salt into a semi-thick batter for coating the dumplings.

Roll the potato mixture into small round balls and dip it into the batter before deep frying until golden brown.

Serve with a variety of chutneys or ketchup, and coffee or tea.

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