Wash the potatoes. Pressure cook them for two whistles, then peel and mash them by hand. Heat a skillet and add 2-3 tablespoons oil. Add 1/3 teaspoon mustard seeds, chopped curry leaves, chopped green chilies, and chopped ginger. Sauté for 2-3 minutes. Add 1/3 teaspoon turmeric powder and salt to taste. Add the mashed potatoes and mix everything well. Sauté for 5-7 minutes until well combined.

Turn off the heat. Transfer the potato mixture to a plate and let it cool. Once cooled, divide and shape the mixture into small balls, about the size of a golf ball.

In a bowl, add chickpea flour, salt to taste, red chili powder, baking soda, and gradually add water to make a thick batter. Heat oil in a deep pan. Once the oil is hot, dip each potato ball into the batter and fry until golden brown over medium heat.

Once all the bondas are fried, serve hot with spicy green chutney or fried green chilies. (Famous Gujarati Aloo Bonda Bhajiya)