ALOO/POTATO BONDA

Ingredients:
Potato - 2 medium sized
Batter:
Besan/Kadle hittu/Chickpea flour - 1 Cup
Rice flour/Corn flour/Corn starch - 1 Tbsp
Salt - 1 tsp
Chilli powder - 1 tsp
Crushed ajwain - 1 tsp
Coriander cumin powder - 1 tsp
Baking soda - a pinch [Optional]

Method Of Preparation:
Roughly peel the skin of Potato. Wash it well.
Cut into 1/4 or 1/2 inch round pieces.
Prepare the bonda batter. 

Note: I have noticed that adding soda will give bondas crunchiness. It tastes too good but makes bondas absorb oil.

Add all the ingredients in a mixing bowl and add 1/4 cup of water and make a paste. Make sure there are no lumps.

Now, add around 1/2 Cup of water and make a thin paste. 

Note: Add water slowly. The thickness should be little thinner than milkshake. It should be thick enough to hold on to the pieces. 

Check for salt and spices. Add more if required. 

Heat oil in a pot for deep-frying.
Dip each piece in bonda batter. Coat well and drop in hot oil carefully. Repeat the same.
Note: Do not over crowd. Less heat and more bondas will absorb oil and won't cook properly.
After a minute or two, turn the bondas around and let them fry for another 2 minutes.

Carefully remove the fried bondas. Place them on a plate lined with tissue to soak up extra oil.
Enjoy. :)