Aalu Bhonda

You need
Potatoes - 2 (boiled)
Onions (optional) - 1/2 (finely chopped)
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Mustard seeds - 1 teaspoon
Green chillies - 1 (finely chopped)
Turmeric powder - 1/2 teaspoon
Coriander leaves 
Curry leaves
Besan flour - 2-4 tablespoons
Rice flour - 1 tablespoon
Salt
Chilli powder - 1 teaspoon
Asafoetida - 2 pinches
Oil
Lemon - 1/2


Method

• For the potato patties 
• In a pan add oil, splutter mustard seeds, turmeric powder, urad dal, channa dal, Asafoetida, curry leaves, onions, mashed potatoes, salt and green chillies and saute well for about 5 minutes until the potatoes are coated well.
• Garnish with coriander leaves and lemon juice and set aside to cool.
• Once cool make balls out of the potato mixture and place them on a plate.
• For the batter
• Mix the flours, salt, chilli powder and Asafoetida with required quantity of water to make a thick batter.
• For frying
• In a pan heat enough oil to deep fry the bhondas.
• When the oil is hot dip the potato balls in the batter, coat them well with batter and drop them in hot oil one-two at a time.
• Allow to become golden brown and remove onto paper towel.
• Serve hot with any chutney of your choice.