Masala Bonda Curry

For the bonda filling: Heat 10g of vegetable oil in a pan. Add 1g of mustard seeds and 1g of cumin seeds. Once they splutter, add 2g of chopped green chili, 2g of curry leaves, and 10g of ginger-garlic paste. Sauté for 30 seconds.

Add 2g of turmeric powder and 0.5g of asafoetida. Mix well. Add the mashed Potatoes and 5g of salt. Mix thoroughly until well combined. Stir in 10g of fresh cilantro. Remove from heat and let it cool. Form small, lemon-sized balls from the potato mixture.

For the bonda batter: In a bowl, combine Besan, Rice flour, 1g of baking soda, 0.5g of turmeric powder, 5g of salt, and 200g of Water. Whisk to form a smooth, thick batter without lumps.