Ingredients
for the batter:
• 1 cups besan/gram flour
• 1 tbsp rice flour/chawal ka atta
• water
• ¼ tsp turmeric powder
• ½ tsp red chili powder 
• a pinch of asafoetida/hing
• a pinch of baking soda (optional)
• salt as required
for filling:
• 4 to 5 medium sized potatoes/aloo
• 1 medium sized onion, finely chopped
• 1 or 2 green chilies, finely chopped
• 12 to 15 curry leaves
• 2 tbsp chopped coriander leaves/dhania
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• ½ tsp turmeric powder
• a pinch of asafoetida/hing
• 1 tsp mustard seeds
• ⅓ to ½ tsp lemon juice or as required
• 1 or 1.5 tsp urad dal/spilt & husked black gram
• 1 to 1.5 tbsp oil
• salt as required
other ingredients:
• oil for deep or shallow frying

INSTRUCTIONS
1. first boil the potatoes in a pan or steamer or pressure cooker. then peel and mash them when still warm.
2. heat oil in a frying pan. add the mustard and urad dal.
3. allow the mustard seed to splutter and the urad dal to get golden.
4. add the chopped onion and saute till they are translucent and soften.
5. now add the ginger-garlic paste, curry leaves and green chilies. saute for a minute.
6. add the turmeric powder,garam masala, asafoetida and stir. now add the coriander leaves and stir.
7. add the potatoes to this mixture or add this sauted mixture to the potatoes. stir well.
8. if there is moisture, then you can cook the potato mixture for a few minutes.
9. add lemon juice & salt. mix well.
10. check the seasoning and add more salt or red chili powder or lemon juice if required.
11. make medium sized balls from this mixture.
12. prepare a thick flowing batter with all the ingredients mentioned above in the 'for the batter' list.
13. heat oil for deep frying in a kadai or pan. dip each potato ball in the batter and coat it well with the batter.
14. add the batter coated potato balls in the medium hot oil.
15. fry the aloo bondas till golden on both sides. drain aloo bonda on paper towels to remove excess oil.
16. serve aloo bonda hot with coconut chutney or tomato ketchup.