Potato Bonda (Spicy Potato Balls)

• 1 pound potatoes, peeled and quartered
• 2 tablespoons light sesame oil
• 1 1/2 teaspoons cumin seeds
• 6 fresh curry leaves, chopped, or more to taste
• 1/2 cup minced onion
• 2 green chile peppers, minced
• 1 1/2 teaspoons ginger paste
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon curry powder
• 1 cup chickpea flour (besan)
• 1 tablespoon rice flour
• 1 teaspoon ground red chile pepper
• 1 pinch asafoetida powder (hing)
• 1/4 cup water, or as needed
• vegetable oil for frying

1. Cook potatoes in a large microwave-safe bowl in the microwave until soft and cooked through, about 5 minutes. Use a fork or pastry blender to lightly smash potatoes.
2. Heat the sesame oil in a skillet over medium-high heat; add cumin seeds and cook until fragrant, stirring occasionally, about 1 minute. Add curry leaves and stir until fragrant; mix in onion, green chile peppers, and ginger paste. Cook until the onions are soft, about 5 minutes. Reduce heat; stir in turmeric and curry powder.
3. Pour onion mixture over smashed potatoes; mix thoroughly to combine.
4. Mix chickpea flour, rice flour, red chile pepper, and asafoetida in a shallow bowl. Pour in just enough water to form a thick, pancake-like batter. Let it rest until batter has slightly thickened, about 15 minutes.
5. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. Roll the potato mixture into balls the size of golf balls. Dip each potato ball in the batter to coat. Fry 3 to 4 at a time in the hot oil until golden on both sides, about 3 minutes. Drain on paper towels.

potatoes, light sesame oil, cumin seeds, curry, onion, green chile peppers, ginger paste, ground turmeric, curry powder, chickpea flour, rice flour, ground red chile pepper, asafoetida powder, water, vegetable oil

Taken from www.allrecipes.com/recipe/245418/potato-bonda-spicy-potato-balls/ (may not work)