In a bowl, mix besan, rice flour, turmeric, red chilli powder, baking soda, salt and oil. Add water gradually to make a thick, lump-free batter. It should easily coat the back of a spoon.

Preheat the air fryer to 180°C. Line the basket with perforated parchment paper or brush it with a little oil.

Dip each potato ball in the batter, making sure it's fully coated. Shake off excess. Place the coated balls in the lined air fryer basket in a single layer, leaving some space between each. Air fry at 180°C for 10 minutes. 

Open the basket and brush the bondas lightly with oil. Air fry for 2-3 more minutes until crisp and golden brown.

Transfer the hot bondas to a serving plate lined with paper towels to absorb excess oil. Serve immediately with coconut chutney, mint chutney or ketchup.