Directions

• Boil the potatoes and dice it into small pieces.
• Heat 2 tablespoons of oil in a frying pan and add mustard seeds, hing, channa dal and turmeric.
• When the mustard seeds split, add green chilies and minced onion.
• Let the onion turn translucent then add potatoes.
• Add salt to taste.
• Mix well for 3 mintutes, remove from the flame and add chopped cilantro and lemon juice.
• After it cools make small balls out of this mixture.

Cover – batter:

• Mix Besan, Rice flour, chili powder, and salt.
• Add enough water to make it a liquid dough (the consistency should be thick).

Make the Bondas

• Heat 3 cups of oil on medium heat.
• Take each filling ball and dip it in the batter.
• Slowly release it into the oil.
• Cook it until golden brown.
• Remove from the oil and let it drain on paper.
• Repeat the process until all the filling is complete.
• Serve with chutney.