1. Boil the potatoes in salted water until just tender.

   Drain and set aside.

2. Put the tablespoon of oil in a large frying pan, heat to moderate then add the chopped onion.

   Cook until starting to soften and brown (10-12 min).

3. Add the garlic, ginger and chillies and cook for a further 3 minutes.

4. Add the mustard, cumin and fennel seeds. Lightly crumble the dried curry leaves in your hand as you add them to the pan too.

   Stir and cook for 2 minutes.

5. Add the ground coriander and turmeric then cook for 1 minute.

6. Add the cooked and drained potatoes to the pan, stirring well so they are covered in the aromatics and spices. Break the potatoes up a little as you stir.

7. Take the pan off the heat, add salt to taste plus the lemon juice and coriander leaf, mixing well.

   Set aside to cool.

8. When cool enough to handle, take walnut-sized amounts of the spiced potatoes and roll them into balls. Set aside while you make the batter.

Make the batter:

1. Sieve all the ingredients except the water into a large bowl.

2. Make a well in the centre, then gradually add all of the water, whisking as you go to make a smooth batter.

Frying the aloo bonda

1. Heat the oil in a deep fat fryer, wok or other suitable pan.

2. Take a potato ball and dip it in the batter so that it's completely covered.

   Carefully drop it into the hot oil.

   Repeat with several more balls, but don't crowd the pan.

3. Cook until lightly browned then transfer to a kitchen towel-lined plate or tray.

   Repeat with the rest of the balls.

4. Best served warm with chutney for dipping.

   Reheat aloo bonda in a moderate oven or can be eaten cold.

   Can also be frozen once cold. Defrost before reheating as above.