Batata Wada !

Ingredients

• 6 medium sized Boiled and Smashed Potatoes
• 3 Garlic Cloves finely chopped
• 1/2 cup Chopped Green Coriander Leaves
• 2 Green Chillies finely chopped
• 4 tbsp Roasted Besan
• 1 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Dhania Jeera Powder
• 1/2 tsp Garam Masala
• 2 tsp Aamchur Powder
• 1/2 tsp Sugar
• 3 tbsp roughly crushed Roasted Peanuts
• to taste Salt
• For Batter:
• 1 cup Besan
• 2 tbsp Rava
• to taste Salt
• 1/4 tsp Turmeric Powder
• 1 1/2 tsp Ajwain
• As needed Water
• As needed Oil for frying

Steps

1. Put the boiled, smashed potatoes in a mixing bowl. Mix in the chopped garlic, coriander leaves, green chillies, roasted besan, turmeric powder, red chilli powder, dhania jeera powder, aamchur powder, garam masala, roasted peanuts, sugar and salt until well combined. Shape the mixture into lemon-sized balls and set aside.
2. In a bowl, mix the besan, rava, salt, turmeric powder and ajwain well. Add water gradually to form a thick, flowing batter that is smooth and free of lumps.
3. Heat the oil in a kadhai over high flame. Dip the prepared balls in the batter, coating every side evenly, then deep-fry over medium to low flame until golden brown. Take them out onto a paper napkin to remove excess oil.
4. Enjoy the Aloo Bonda hot with tomato ketchup or any dip you choose, along with onions and tomatoes if needed.