Wash and Boil the potatoes and peel the skin and mash it nicely and keep it aside.
Heat oil in a pan, add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add cumin seeds, urid dal and fry till it turns golden brown color.
Add curry leaves and chopped green chilli, grated giner and fry for few seconds.
Also add cashews and saute the cashews till they are light brown.
Add chopped onions and a pinch of salt and saute it till they become transparent. Then add peas and mashed potatoes. Add necessary salt, turmeric powder and mix well.
Garnish with chopped coriander leaves and mix well. Switch off the flame. Add lemon juice and give a mix. The Potato stuffing is ready.
Allow the stuffing to cool off and then make medium Lemon sized balls. Keep these filling dumplings aside.
Now we need to prepare the bonda batter. Take a bowl, add gram flour, rice flour, salt, hing, red chilli powder, baking soda and mix well. The soda salt will make the bonda fluffy
Add water little by little and make it like a dosa batter consistency. Batter should be too thick or too watery.
Heat oil in a pan. Gently drop the rolled potato stuffing inside the bonda batter and coat it nicely in the bonda batter.
Drop the coated bonda gently into the oil and keep the flame in lwo and allow the bondas to fry completely and evenly all all sides.
Once they turn golden brown color and becomes crispy and also the bubbles in the oils disappear, then remove the bondas from oil and place it in a paper towel to drain the excess oilThe yummy, mouth-watering Aloo Bonda is ready to serve hot with any chutneys.