Make a checklist; collect all required ingredients, keep them within reach

Stirfried potatoes: Steam cook potatoes in a pressure cooker. Remove the cooked potatoes, cool, and keep aside. cook over medium heat. In a large kadai heat oil and add mustard seeds, cumin seeds, crushed coriander seeds, hing and few curry leaves., 2 minutes. add broken cashews and roast to golden.
additionally saute chopped onions, ginger and chilli. Stir in
in turmeric, chilli powder, garam masala powder

Add peas carrots to the kadai. cook for 5 minutes. with your fingers crush the cooked potatoes and add. Mix together. stir in the chopped coriander leaves. add lime juice. mix well, cook for a couple of minutes. the curry is ready to make bondos. turn off the heat. cool,

Besan batter. In a bowl mix all the batter ingredients with enough water to give the right consistency. With your fingers mash all the potato curry. Make small balls. Dip the balls into besan batter

In a kadai taske enough oil for deep frying the balls. Keep the kadai over medium high heat. drop the balls one by one carefully. Keep the balls turning for uniform frying. When the balls turn crisp and golden brown, remove from the oil. Drain excess oil on a paper towel. Ready to serve. Serve with ketchup or with chutney. I served with coconut chutney. Share with friends and family. Happy Holi