Firstly, take kuttu atta/flour in a mixing bowl and add water to the bowl gradually and whisk to make a thick batter without any lumps. Keep it aside for 10 minutes.
Tip - The batter for potato bonda should be thick consistent and droppable. If it looks too thin, then add some more kuttu atta and if it looks very thick, then add some water.
Secondly, mash the boiled potatoes and add black pepper powder, red chili powder (Optional), finely chopped green Chili, grated ginger, amchur powder/lemon juice, and sendha namak/rock salt.
Further, mix all the ingredients well.
Now, prepare the balls from the prepared aloo masala.
After that, heat enough oil in a deep frying Pan/Kadai over high heat.
Once the oil becomes hot, dip the potato masala balls into the prepared kuttu batter, coat on all sides, and deep fry in hot oil.
Make sure to stir the aloo bonda occasionally, keeping the flame on medium.
Flip the potato bonda again and again and fry them till they turn crispy and golden brown.
Take out the Aloo Bonda on absorbent paper and remove excess oil.
Further, prepare all the bonda for navratri fast in this same manner.
Finally, You can serve this Aloo Bonda or Potato Bonda with coriander chutney.