Aloo Bonda Potato Dumplings

1. 1

   To make the filling:

2. 2

   Bring a large pot of water to a boil.

3. 3

   Add the potatoes, turmeric, and 1 tablespoon of the salt.

4. 4

   Reduce the heat to a simmer, cover, and cook until the potatoes are tender but not falling apart, about 25 minutes.

5. 5

   Drain, transfer to a large bowl, and set aside.

6. 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. 7

   Add the chiles and cook until the curry leaves become brittle, about 1 minute longer.

8. 8

   Stir in the ginger and jalapeno, cooking for 30 seconds, and then add the mixture to the potatoes.

9. 9

   Mash the potatoes against the sides of the bowl until they are semismooth.

10. 10

    Stir in the remaining 1 1/2 teaspoons salt and the lime juice.

11. 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. 12

    Heat the canola oil to 350F in a medium saucepan.

13. 13

    To make the batter, whisk together the chickpea flour, cayenne pepper, salt, and asafetida (if using) in a small bowl.

14. 14

    Whisk in enough water so it resembles a thick pancake batter.

15. 15

    Dip each potato ball in the batter and roll it in your hands to coat evenly.

16. 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. 17

    Transfer the dumplings to a paper towel-lined plate and serve hot with Tomato Chutney or ketchup.

* Per serving · 4 servings · Values may vary.