Wash the potatoes thoroughly and boil them. Peel and mash the potatoes. Heat oil in a skillet.

Once the oil is hot, add cumin seeds. When they start to crackle, add the mashed potatoes and sauté for 1-2 minutes. Add all the spices and mix well. Add salt and cilantro.

Turn off the heat and mix in the lemon juice. Transfer the mixture to a bowl and let it cool slightly. Shape into small balls.

In a separate bowl, mix chickpea flour, carom seeds, red chili powder, turmeric powder, and salt. Add 1 cup water and whisk to make a slightly thick batter. Cover and let it rest for 10-15 minutes.

Add baking soda to the batter and whisk well. Once the oil is hot, dip each potato ball into the batter to coat it evenly, then carefully drop it into the hot oil. Fry until golden brown.

When the aloo bondas turn light golden, remove them with a slotted spoon and drain excess oil. Repeat with the remaining balls.