Boil, peel, and mash the potatoes. Heat oil in a pan, then add mustard seeds, cumin seeds, asafoetida, curry leaves, green chili, fennel seeds, coriander seeds, red chili powder, turmeric, ground coriander, salt, and dried mango powder. Mix well, then add the mashed potatoes and fresh cilantro.

Mix thoroughly and cook for 4-5 minutes. Transfer to a plate and let cool. In a bowl, add chickpea flour, salt, red chili powder, baking soda, and crush the carom seeds in by hand. Add water as needed to make a batter.

Shape the potato mixture into small balls. Dip each ball into the chickpea flour batter, then fry in hot oil over medium heat until golden and crispy.

Serve with green cilantro-mint chutney.

These crispy, delicious aloo bondas are very tasty. Enjoy them as is, or use them to make vada pav.