GRILLED ALOO( POTATO) SANDWICH

1.Heat the oil in a pan over medium heat.Crack it up by adding mustard seeds and cumin seeds. Let them sizzle and pop.Sauté the aromatics by adding the curry leaves, green chilies, and grated ginger. Fry for 30 seconds.Add the spices by lowering the heat and stirring in the turmeric powder and salt. Combine everything by adding the mashed potatoes and more salt if needed. Mix thoroughly for 2 minutes.Finish with herbs by turning off the heat and stirring in the fresh coriander leaves. Let the mixture cool down completely. Lemon juice can also be added for more flavour..

2. Shape the Balls: Divide the mixture into equal-sized portions once it is cool enough to handle.Roll into balls that are roughly the size of a golf ball. Set them aside on a plate.

3. Prepare the Batter: 

Whisk dry ingredients together in a mixing bowl. Combine the gram flour, rice flour, turmeric, red chili powder, carom seeds, baking soda, and salt.Add water gradually while whisking to create a smooth, lump-free batter.Check the thickness—it should be thick enough to coat the back of a spoon easily, similar to a pancake batter.

4. Fry the Bonda : Heat frying oil in a deep pan or kadai on medium-high heat.Test the temperature by dropping a small bit of batter into the oil. If it rises immediately without turning dark right away, the oil is ready.Coat the potato by dropping a potato ball into the batter. Roll it around so it is completely covered.Fry until golden by carefully sliding the coated ball into the hot oil. Fry a few balls at a time. Turn them occasionally until they are uniformly golden brown and crisp.Drain and serve by removing them with a slotted spoon. Place them on paper towels to drain excess oil. 

5. Spread ketchup or chutney of your choice on slice of bread and add some onions if preferred and then put the aloo Bonda and grill the bread and enjoy this yummy snack .