Peel and mash the potatoes. Add the chopped ginger and green chili. Mix in the salt, red chili powder, dried mango powder, garam masala, cashews, and raisins to prepare the spiced potato mixture.

In a bowl, combine the chickpea flour and rice flour. Add salt and carom seeds (ajwain), then gradually add water to make a smooth batter.

Shape the potato mixture into small round balls.

Heat oil in a deep pan. Dip each ball into the batter, then fry in the hot oil until golden brown.

Your Aloo Bonda is ready. Serve hot with green chutney or sauce.