Aloo bonda

Ingredients:

Potato 3
Onion 1
Green chilli 2
Ginger, finely chopped 1 tsp
Turmeric 1/8 tsp
Salt As needed
bread slices - 10
Oil  - to deep fry

To Temper:

Oil 2 tsp
Mustard 3/4 tsp
Urad dal  1 tsp
Curry leaves 1 sprig


Method:

1. Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside in a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.
2. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes and drizzle a tsp of oil. Transfer to a plate and cool down. Make 12 equal sized balls and set aside.
3. Take a wide bowl of water and take a slice of bread and dip into the water and press the bread slice gently so the bread wont get soft with extra water.
4. Stuff the potato ball inside the bread and make it as a ball and deep fry it.
5. When its evenly golden fried, drain it over kitchen tissue and enjoy it when hot