In a mixing bowl take boiled and smashed potatoes. To this add chopped garlic cloves, coriander leaves, green chillies, roasted besan, turmeric powder, red chilli powder, dhania jeera powder, aamchur powder, garam masala, roasted peanuts, sugar and salt. Mix all well. Make lemon sized balls from the mixture and keep aside.
Now make batter by taking besan, rava, salt, turmeric powder and ajwain in a bowl. Mix all well and gradually add water to make thick flowing consistency lump free smooth batter.
Heat up the oil in a kadhai on high flame. Dip prepared balls in batter, coat evenly from all sides and deep fry them on medium to low flame till it turns golden brown. Remove on a paper napkin to get rid of excess oil.
Enjoy hot Aloo Bonda with tomato ketchup or any dip of your choice along with onions and tomatoes if needed.
