Heat oil in a pan and add hing, mustard seeds and boiled mashed potatoes to it.

To the mashed potatoes add all the spices.

Give it a good mix until all the spices blend in with mashed potatoes and its color changes from off white to mustardy yellow . Allow the mixture to cool down.

Time to shape them - take some mixture in your hand and make a round ball out of it. Continue doing it till all the mixture is used up.

Before we begin let's assemble all our ingredients. Besan, soda water, spices and a bowl to mix everything in.

Add besan to a bowl and stir in all the spices one by one. Time to add in soda water to the batter - at the same time start whisking the batter. You will hear a frizzy sound at first and then the bubbles will start to fade away as you whisk. Keep whisking the batter until it's smooth and lump- free. As shown in the picture below - it should be thick and of dropping consistency. Batter is ready.

Heat oil in a deep pan and bring it to a boiling point. Maintain your heat because if the oil cools down then the alu bonda's will take in too much oil and result into - greasy alu bondas and if the oil is too hot then the outer batter would brown fast and the inner coating will remain uncooked.

Once the alu balls are ready- check the oil if it's ready for frying. Drop a small drop of batter in the oil and if it rises to the surface immediately means your oil is ready for frying. Let's begin.Using a spoon drop the alu balls in the batter, roll and cover it in batter and carefully drop the alu balls in the hot oil.

Keep stirring and cook until they are evenly brown on all the sides. Keep a plate covered with paper towel ready nearby - to drain off the excess oil.

As soon as they are out of the oil, sprinkle with chaat masala as this way it will stick to the alu bondas- again this is optonal. Serve right away as depending on the weather, the crispy coating on the alu bonda's may not last longer.