Aloo vada or aloo bonda [fried potato snack]

Ingredients

• Besan (Gram flour) 1.5 cups
• Ladu besan (Coarse besan) ½ cup
• Potatoes 3 medium
• Onion 1 medium (finely chopped)
• Cumin seeds 1 teaspoon
• Mustard seeds 1 teaspoon
• Asafoetida powder  1 pinch
• Red chili powder 1 teaspoon
• Turmeric powder 1 teaspoon
• Green chilies 2 (finely chopped)
• Cilantro - 2 tablespoons (finely chopped)
• Lime/Lemon juice 1 tablespoon
• Sugar 1 teaspoon
• Baking power 1 pinch
• Salt as per taste
• Cooking oil to fry

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Preparation

• Boil and peel potatoes. Mash them and keep aside. In a frying pan, heat 1 tablespoon of cooking oil. Add Cumin and mustard seeds. When it starts splattering, add asafoetida powder.
• Now add chopped green chilies and chopped onions to it. Saute for 3-4 minutes. Don't fully cook the onions. Keep them crunchy. Add turmeric powder.
• Add mashed potatoes to the pan. Also add salt, red chili powder, cilantro, lime juice and sugar. Mix well. If it off the heat and let it cool. Make 8 even balls of it. Keep aside.
• In another bowl, add regular besan and ladu besan, ¼ teaspoon salt and ½ teaspoon red chili powder, a pinch of baking soda, add some water, mix well for about 4-5 minutes with wire whisk and make an even batter of it.
• Batter should not be runny, it should be thick. Heat cooking oil for frying the vadas. Cover the potato balls in the batter and deep fry them in medium hot oil.
• Drain it on the kitchen towel when turns golden and crispy.
• Serving Suggestions: Serve hot with green chutney or ketchup with a cup of tea.