Pre-heat the air fryer at 400°F for 5 minutes.

Heat oil in a pan. Add the mustard seeds, cumin seeds, curry leaves, and hing.

Next, add the green chilies, onions and ginger garlic paste. Saute.

Add the powdered spices next and mix well.

Add the boiled and mashed potatoes next and mix well.

Sprinkle chopped coriander leaves and mix. Turn off the heat and let it cool to room temperature.

Next, in a mixing bowl, add the besan, cornflour, spices and salt. Mix.

Gradually add water and whisk the mixture into a thick paste.

Now, make small roundels of the potato mixture and dip them into the besan paste. Make sure the potato roundels are coated well.

Spray the air fryer basket with oil.

Next, place the coated balls in the air fryer basket, spray a bit of oil on them, and cook them at 400°F for 8-10 minutes.

You can flip them once in between and brush some oil so that they are cooked well.

For the green chutney, blend everything together in a blender. Adjust salt and lemon juice if required.

Serve aloo bondas hot with green chutney and enjoy it as a delicious snack.