In a mixing bowl, combine the boiled and mashed potatoes, chopped onion, green chili, ginger paste, cumin seeds, coriander powder, turmeric powder, garam masala powder, chopped cilantro leaves, and salt. Mix well to combine.
Heat oil in a deep frying pan over medium heat.
In a separate mixing bowl, combine chickpea flour, baking soda, and salt. Gradually add water and whisk well to form a smooth batter. The batter should not be too thick or too thin.
Take a small portion of the potato mixture and shape it into a ball.
Dip the potato ball into the chickpea batter, making sure it is fully coated.
Gently place the coated potato ball into the hot oil and fry until golden brown and crispy.
Remove the potato fritter using a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining potato mixture and chickpea batter.
Serve the hot and crispy Aloo Bonda with your favorite chutney or sauce. Enjoy!
Note: You can also add other ingredients like grated carrots, peas, or chopped cashews to the potato mixture to give it more flavor and texture.