Aloo Bonda Potato Dumplings

• 2 pounds (about 5 medium) red potatoes, peeled and quartered
• 1/2 teaspoon turmeric
• 1 tablespoon plus 1 1/2 teaspoons kosher salt
• 1 1/2 tablespoons canola oil
• 2 teaspoons mustard seeds
• 24 curry leaves
• 3 to 6 dried red chiles, coarsely crushed
• A 1-inch piece fresh ginger, peeled and minced
• 1 small jalapeno (cored and seeded if you prefer a milder flavor), finely diced
• Juice of one lime
• 4 cups canola oil, for frying
• 1 cup chickpea flour (besan)
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/4 teaspoon asafetida (optional)
• 1/2 cup water
• Tomato Chutney or ketchup

1. To make the filling:
2. Bring a large pot of water to a boil.
3. Add the potatoes, turmeric, and 1 tablespoon of the salt.
4. Reduce the heat to a simmer, cover, and cook until the potatoes are tender but not falling apart, about 25 minutes.
5. Drain, transfer to a large bowl, and set aside.
6. Heat the oil, mustard seeds, and curry leaves in a large skillet over medium-high heat until the mustard seeds begin to pop, about 1 1/2 minutes.
7. Add the chiles and cook until the curry leaves become brittle, about 1 minute longer.
8. Stir in the ginger and jalapeno, cooking for 30 seconds, and then add the mixture to the potatoes.
9. Mash the potatoes against the sides of the bowl until they are semismooth.
10. Stir in the remaining 1 1/2 teaspoons salt and the lime juice.
11. Take 2 tablespoons of potato mixture and roll into a small ball, set the ball on a baking sheet, and repeat with the remaining potato mixture.
12. Heat the canola oil to 350F in a medium saucepan.
13. To make the batter, whisk together the chickpea flour, cayenne pepper, salt, and asafetida (if using) in a small bowl.
14. Whisk in enough water so it resembles a thick pancake batter.
15. Dip each potato ball in the batter and roll it in your hands to coat evenly.
16. Gently drop a few battered balls into the hot oil and fry until they are golden brown, turning often, for 3 to 5 minutes.
17. Transfer the dumplings to a paper towel-lined plate and serve hot with Tomato Chutney or ketchup.

red potatoes, turmeric, kosher salt, canola oil, mustard seeds, curry, red chiles, ginger, flavor, lime, canola oil, chickpea flour, cayenne pepper, kosher salt, asafetida, water, tomato

Taken from www.cookstr.com/recipes/aloo-bonda-potato-dumplings (may not work)