Heat oil in a pan, add mustard seeds. When the mustard seeds starts to splutter, add curry leaves and hing and fry for few seconds. Add the chopped ginger & green chilli and sauté it for couple of minutes in medium flame.
Boil the potatoes and mash it coarsely and kept it aside. Add these coarsely mashed potatoes to the pan and mix well.
Add turmeric powder, Chilli powder, salt and chopped coriander leaves to the pan and stir well.
Allow the filling to come to room temperature and make lemon sized balls out of the filling and set it aside.
In a mixing bowl, add besan flour, rice flour and turmeric powder, red chilli powder and mix well. Then add water little by little and mix well and make a smooth batter. If needed, strain the batter to remove any lumps.
Add ajwain, chopped coriander leaves. Add a pinch of baking soda. It makes pakoda fluffy.
Add each dumpling to the besan batter and nicely coat them with the batter using a fork.
Slowly drop into hot oil and deep fry. Stir occasionally.
Fry till they become crisp and golden brown.
Remove the bondas and drain onto a paper towel. Serve hot with tomato ketchup and masala Chai.
