Aloo bonda

Step 1: Heat 1 tbsp vegetable oil in a pan over a medium heat. Add ½ tsp mustard seeds; when it pops, add 1 tsp urad dal and fry until golden, then 10 curry leaves, 1 tsp fresh ginger and 1 green chilli for 30 seconds.

Step 2: Stir in ¼ tsp ground turmeric, then 14 oz potatoes, two-thirds of ½ tsp salt and 1 tsp lemon juice. Mix for 2 minutes until evenly yellow, then stir in 2 tbsp fresh coriander and let it cool.

Step 3: Shape the cooled filling into 12 balls the size of a walnut, pressing firmly so they don't break in the oil.

Step 4: Whisk 4 oz gram flour (besan), 2 tbsp rice flour, ¼ tsp mild chilli powder, 1 pinch asafoetida and the rest of ¼ tsp salt with ½ cup water, a little at a time, into a smooth, thick batter with no lumps. Rest for 5 minutes.

Step 5: Deep-frying safety: use a heavy, deep pan no more than a third full of oil, keep children well away from the stove, and never leave hot oil unattended. Heat 2 ½ cups vegetable oil to 175–350°F; a drop of batter should rise to the top steadily within 2–3 seconds. The common mistake is oil that is too cool, which makes the bondas greasy and the coating soggy.

Step 6: Dip each ball in the batter to coat it completely, then lower 4 at a time into the oil. Fry for 3–4 minutes, turning, until deep golden and crisp all over.

Step 7: Drain on kitchen paper and cool for a few minutes before serving, as the filling stays very hot. Serve with coconut chutney or ketchup.