Heat 2 tsp oil in a pan. Add panch phoron to splutter. Then add chopped onion and saute till onion turns translucent. Next add crushed ginger & garlic and finely chopped green chilli. Saute till raw aroma of both ginger & garlic goes away.

Then make equal lemon sized balls out of this potato filling. Keep aside.

To make besan batter take 1 cup besan in a mixing bowl. Add turmeic powder, baking soda and salt. Add 1/3 cup water or as required. Whisk to a smooth and thick batter.

Now heat oil in a kadai or frying pan over a medium flame. Once hot, dip the potato balls in the batter and carefully place into the hot oil. Deep fry the bondas until light golden or golden. Once done, remove and place on a kitchen paper to drain excess oil.