Aloo bonda (Batter-fried potato dumplings)
1 large potato, peeled, boiled and mashed
1/2 small onion, finely chopped
1/2 spicy green chilli, finely chopped
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 tsp red chilli powder (or according to taste)
1/3 cup besan (chickpea flour)
2 tbsp rice flour
Oil, for deep frying
Mix together potato, onion, green chilli, coriander and turmeric powders and half red chilli powder. Season with salt and mix really well.
Mix together besan and rice flour with remaining chilli powder and season with salt. Add enough water to make a thick batter and whisk to ensure there are no lumps.
Warm oil in a deep frying pan over a medium heat. Divide potato mixture into lime-size balls and dip each into batter to coat well. One by one, carefully drop balls into hot oil and deep-fry until crust is golden brown.
Remove and drain on kitchen paper. Serve with coriander chutney and tomato ketchup.