Pressure cook potatoes till mushy. I cooked it for 3 whistles and simmer for 5 mins. On cooling mash it well and keep it aside.

Finely chop green chillies, ginger, coriander leaves and curry leaves.

Heat a seasoning pan and add all the seasoning ingredients in order mentioned. Also add finely chopped green chillies and ginger. When the mustard seeds splutter and green chillies are little fried turn off the flame. Add this seasoning to mashed potatoes. Add the chopped coriander leaves, salt, lemon juice and turmeric powder too. Mix well. Stuffing is ready now.

Make small ping-pong sized balls out of this aloo bonda stuffing. Keep them aside.

Now for batter preparation, in a large bowl add gram flour, salt, crushed cumin seeds, baking soda and turmeric powder. Mix it well. Now add water and prepare batter without any lumps. Unlike bajji batter the consistency of this aloo bonda batter should be thick. Otherwise the gram flour batter will not get coated evenly on to stuffing.

Now heat a Kadai/frying pan with cooking oil in it. Once the oil gets heated, dip the aloo stuffing balls in gram flour batter to get it coated well and drop them in heated oil. Turn them to the other side in a while and cook them evenly till slightly brown.

Repeat the process for all the aloo stuffing and drain them on tissue paper.

Aloo bonda is ready to be served along with a cup of tea.

Adding baking soda is optional. But it is recommended.

You can make many variations in aloo bonda stuffing like adding onions, mint leaves etc.

The batter should be thick otherwise you will not get proper shape and texture.