Firstly, wash the potatoes well. Place them in a pressure cooker, add sufficient water and pressure cook on high till done. Allow to cool completely. Then peel the skin and mash well. Keep aside.

In the meantime, chop onions, chillies and coriander leaves. Grate the ginger. Keep aside.

Now heat cooking oil in a kadai. Temper the hot oil with mustard seeds, cumin seeds and split urad dal. Sauté for about 30 seconds.

Next add the finely chopped chillies, fresh curry leaves and grated ginger. Fry for 1-2 minutes over medium heat.

Then add the chopped onions. Sprinkle salt and fry the onions till they soften and become translucent.

Sprinkle turmeric powder and mix well.

Add the mashed potatoes to the pan and combine well with the onion mixture.

Drizzle lemon juice. Add chopped coriander and mix well. Turn off the heat. Leave aside to cool down. Then take little portions of the potato mixture and shape into lemon-sized balls. Set aside.

Sieve gram flour and rice flour into a mixing bowl. Season with asafoetida, salt, cooking soda and red chilli powder. Mix well.

Now slowly pour water, little by little, and blend the ingredients into a smooth batter, neither too watery nor too thick.

Then heat oil for deep-frying in a wide, deep pan. Take each potato ball, dip in the prepared batter and then gently drop it into the hot oil.

Fry the aloo bondas over medium flame. Once they turn a nice crisp, golden-brown, remove the bondas with a slotted spoon and place them on a paper towel to drain the excess oil.

Serve hot and delicious Aloo Bonda Tea-Time Snack with pudina chutney or tomato sauce.