Potato Bonda Recipe – Low Fat Aloo Bonda Recipe
South Indian cuisine is a treasure trove of flavorful snacks, and Aloo Bonda, or Potato Bonda, stands out as a favorite. Traditionally deep-fried, this low-fat version uses a paniyaram pan to achieve the same golden crispiness with significantly less oil. Paired with a refreshing coconut mint chutney and filter coffee, this snack is a delightful indulgence that balances taste and health.
Ingredients
For the Batter:
| Ingredient | Quantity |
|---|---|
| Gram flour (Besan) | 1 cup |
| Rice flour | 1/4 cup |
| Turmeric powder | 1/4 tsp |
| Red chili powder | 1/4 tsp |
| Baking soda | 1/8 tsp |
| Salt | As per taste |
| Water | As needed |
For the Potato Masala Filling:
| Ingredient | Quantity |
|---|---|
| Boiled and mashed potatoes | 3 medium |
| Mustard seeds (Rai) | 1 tsp |
| Green chilies (finely chopped) | 2 |
| Curry leaves (finely chopped) | 1 sprig |
| Ginger (grated) | 1 inch piece |
| Turmeric powder | 1/4 tsp |
| Red chili powder | 1/4 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Salt | As per taste |
| Oil | 1 tsp |
For Cooking:
| Ingredient | Quantity |
|---|---|
| Oil (for greasing pan) | As needed |
Preparation Time and Details
| Task | Time (Minutes) |
|---|---|
| Preparation Time | 20 |
| Cooking Time | 30 |
| Total Time | 50 |
| Servings | 4 |
| Cuisine | South Indian |
| Course | Snack |
| Diet | Vegetarian |
Instructions
Step 1: Boil and Mash the Potatoes
- Place the potatoes in a pressure cooker with enough water to cover them.
- Cook for 2 whistles on medium heat, then lower the flame and cook for an additional 5 minutes.
- Once done, let the pressure release naturally. Peel and mash the potatoes, then set them aside.
Step 2: Prepare the Batter
- In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, baking soda, and salt.
- Gradually add water to form a smooth, lump-free batter with a consistency similar to pancake batter.
- Set the batter aside to rest while you prepare the filling.
Step 3: Make the Potato Masala Filling
- Heat 1 tsp of oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Stir in the curry leaves, green chilies, and grated ginger. Sauté until fragrant.
- Add the mashed potatoes, turmeric powder, red chili powder, asafoetida, and salt. Mix well to coat the potatoes evenly with the spices.
- Remove from heat and let the mixture cool slightly.
- Roll the potato mixture into small, equal-sized balls.
Step 4: Coat and Cook the Bondas
- Heat a paniyaram pan (appe pan) on medium flame and grease each cavity with a little oil.
- Dip each potato ball into the batter, ensuring it is fully coated.
- Place the coated balls into the cavities of the paniyaram pan.
- Cook on medium heat, turning occasionally, until the bondas are golden brown and crispy on all sides.
Step 5: Serve
- Remove the bondas from the pan and let them cool slightly on a paper towel to remove any excess oil.
- Serve hot with coconut mint chutney and a steaming cup of filter coffee for an authentic South Indian experience.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Fat | 4 g |
| Fiber | 4 g |
| Sodium | 320 mg |
| Vitamin C | 8 mg |
Pro Tips
- Consistency of Batter: Ensure the batter is neither too thick nor too runny. It should coat the potato balls evenly without dripping excessively.
- Spicing the Filling: Adjust the spice levels in the potato masala according to your taste preferences.
- Greasing the Pan: To prevent sticking, use a brush or spoon to lightly grease the cavities of the paniyaram pan before adding the batter-coated potato balls.
This Potato Bonda Recipe is a wonderful combination of health-conscious cooking and traditional flavors. By using a paniyaram pan, you cut down on oil without compromising on the texture and taste. Perfect for tea-time or as a snack for guests, these bondas are sure to become a household favorite!
