Asher'S Aloo Bondas - cooking recipe

Ingredients

3 medium potatoes, boiled,peeled and mashed loosely
2 tablespoons vegetable oil
1/2 teaspoon yellow mustard seeds
1/2 teaspoon cumin seed
1/2 large jalapeno, finely chopped (seeds left in)
1/2 teaspoon fresh ginger, minced
1/2 teaspoon fresh garlic, minced
3/4 cup yellow onion, chopped
1/4 teaspoon turmeric
1/2 cup fresh cilantro leaves, chopped
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 1/2 cups besan flour (chickpea flour)
1 teaspoon cayenne pepper
1/4 teaspoon baking soda
1/2 teaspoon salt
vegetable oil, enough for deep frying

Preparation

In a frying pan, heat 2 tablespoons oil, and add your mustard seeds.
When the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
Fry these ingredients for just a few seconds and then add the onions and turmeric.
When the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
Mix well, being careful not to mash the potatoes anymore, and turn off the heat.
Allow this mixture to cool completely.
After the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
In a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
Heat your oil in a deep fryer or something large enough to deep fry in.
Take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
Turn the bonda every four minutes, cooking for approximately 15 minutes (more or less) until golden brown.
Repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
Serve these with chutney of your choice.