Heat oil in a pan, put in the jeera and cloves, let them splutter and add the red chilli powder and dhania powder. Saute for a while and add the green chillies and ginger.
Now add the boiled and roughly mashed potatoes, mix it well. Then add salt and amchur powder, roast for 5-7 mins on a low heat or cook the potatoes until a good aroma comes out.
Then add amchur powder and mix well. Cook for 3-4 mins further and then turn off the gas. The masala is ready.
To make the batter, mix the kuttu atta, singhara atta and salt. Mix it well. Now add water little by little to make a semi thick batter.
Pour in oil in a pan or a kadai and turn on the gas. Heat the oil first on a high then on a medium flame.
By now the masala has cooled so make equal sized balls. Now flatten the ball a little bit and dip it in the batter and slowly slide it in to the hot oil.
Fry on a medium heat while turning at regular intervals. Fry till they become crisp and brown in colour.
Falhari aloo bonda is ready to be served. You can serve this with green peanut chutney or curd or any other chutney of your choice.