Atul Kochhar Diwali Aloo Bonda (potato fritters with chickpea batter and tomato chutney) on Steph’s Packed Lunch.

The ingredients for the stuffing are: 4 to 5 medium sized potatoes, 1 to 1 ½ tbsp oil, 1 tsp black mustard seeds, 1 or 1 ½ tsp urad dal (spilt and husked black gram), 1 medium sized onion, peeled and finely chopped, 1 tsp ginger garlic paste, 12 to 15 curry leaves, 1 or 2 green chilies, finely chopped, ½ tsp turmeric powder, 1 pinch asafoetida (hing), 2 tbsp chopped coriander leaves, ⅓ to ½ teaspoon lemon juice or as required, salt, as required and Oil for deep or shallow frying.

For aloo bonda batter: 250g besan (gram flour or chickpea flour), 400ml rice flour, 125ml water or add as required, ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp ground coriander, 1 pinch asafoetida (hing), 1 pinch baking soda (optional) and Salt, as required.

See recipes by Atul in his book titled Curry Everyday: Over 100 Simple Vegetarian Recipes available from Amazon now.