For the mashed potatoes : Clean and finely chop the fenugreek greens. Mix all the ingredients for the batter with enough water to make a batter thick enough to coat the mashed potato balls for deep frying. Keep aside.

Add the chopped coriander, salt, turmeric, cumin, chilli and garam masala powders to the mashed potatoes and knead so that everything is well mixed.

Heat the 2 tsp oil and add the mustard seeds. When they splutter, mix once and add the asafetida and immediately add the chopped onions and the ginger-garlic paste. Sautxe9 till the onions are soft. Now add the fenugreek leaves and sautxe9 till they wilt. Add the mashed potato mixture and mix till everything is well blended.

Take off the heat and allow to cool. Divide into 12 portions and roll each into a ball.

To make the Bondas, heat the oil for deep frying. When the oil is almost at smoking point, dip each mashed potato ball into the chickpea batter and deep fry till golden brown and crisp. Drain the u201cbondasu201d on paper towels and serve warm with date- tamarind chutney and coriander-mint chutney, or coconut chutney or even tomato ketchup. I like them best without any accompaniment, just plain crisp bondas with hot masala chai preferably watching the rain.

For the Coriander-Mint Chutney, grind all these together with very little water to a fine paste. This chutney should be prepared fresh and doesnu2019t really keep in the fridge. It keeps in the freezer for a week. Or you can mix leftover chutney to make sandwiches or add it to some butter to make a lovely herb butter.

For one sandwich, spread some coriander-mint chutney on one side of two slices of bread. Place the aloo bonda between them and grill in your sandwich maker/ press till lightly browned. The sandwiches are ready and make a great snack.