For the filling

Heat a teaspoon of vegetable oil in a pan. Once the oil is hot, add the urad dal, cumin seeds, fennel seeds, mustard seeds, ginger and curry leaves. Saute for a few seconds. Add the onions and the green chillies. Add the salt and saute the onions for a couple of minutes. Add the asafoetida and turmeric powder. Saute for a few seconds. Add the boiled and coarsely mashed potatoes to the pan and mix well to combine. Cook for a minute. Add the coriander leaves and lime juice and mix well. The filling is ready. Set aside.

For the coating batter

Add all the ingredients mentioned under “batter” and whisk well to combine. Add water little by little and whisk well to make a thick batter. The batter should resemble idli-dosai batter.

To make the bondas

Add half a teaspoon of oil to each mould in the paniyaram pan. Let it heat up. Make small balls of potato filling and dip them in the batter. Take the batter-coated potato balls and add to the pan. Cook for a minute. Flip the balls on the pan and cook for a minute more.
The bondas are ready. Serve hot as is or with coconut chutney.