Aloo Bonda or Mysore Bajji

Ingredients:

Potatoes 3 big sized 

Coriander leaves handful (optional)

Besan or gram flour 2 cups

Red chilli powder 1 teaspoon

Mustard seeds 1 teaspoon 

Garam masala ¼ teaspoon (optional)

Amchur powder ¼ teaspoon

Coriander powder 1 teaspoon

Tumeric 2 pinches

Salt as needed

Oil for  deep frying

Preparation:

1. Cook potatoes and mash them. Chop coriander very finely. Heat a pan and add 2 teaspoons of oil add mustard seeds when they start to pop add mashed potatoes and mix well. Add turmeric powder and salt and mix well. Add coriander powder and amchur powder. Mix well.

2. Mix besan, red chilli powder, salt and water. Make it into a medium thick consistency batter. Let the curry cool. Make them into lemon sized balls.

3. Heat oil in deep pan or skillet for deep frying. Dip the potato balls in the batter and gently drop them in heated oil.

4. Gently flip them on all sides till they turn golden in color.

5. Serve hot with chutney or ketchup.