Low Fat Aloo Bonda – Crispy South Indian Snack Recipe

Low Fat Aloo Bonda Recipe
Description: Aloo Bonda is a traditional snack that can be made during the monsoon or on any special occasion. You’ll find this snack at almost every South Indian tiffin center. Make sure to try this recipe, and let us know how it turns out!

Cuisine: South Indian Recipes
Course: Snack
Diet: Vegetarian

Ingredients:

• For the batter:

  • 1 cup Besan (Gram Flour)
  • 1/4 cup Rice Flour
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Red Chili Powder
  • 1/8 tsp Baking Soda
  • Salt to taste
  • Water as needed

• For the filling:

  • 1 tsp Oil
  • 3 Boiled and mashed Potatoes
  • 1 tsp Mustard Seeds
  • 2 Green Chilies, finely chopped
  • 1 sprig Curry Leaves, finely chopped
  • 1 inch Ginger, grated
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Red Chili Powder
  • 1/4 tsp Asafoetida (Hing)
  • Salt to taste

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Instructions:

1. To make the aloo (potato) filling, first cook the potatoes in a pressure cooker with water for 2 whistles. Lower the heat and cook for an additional 5 minutes.
2. In a mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, baking soda, and salt. Gradually add water to form a smooth batter. Set aside.
3. To prepare the filling, heat oil in a pan. Add mustard seeds and let them splutter. Then add curry leaves, chopped green chilies, grated ginger, mashed potatoes, turmeric powder, red chili powder, asafoetida, and salt. Mix well and cook for a few minutes. Let the mixture cool.
4. Shape the potato mixture into small balls.
5. Heat a paniyaram pan and add a little oil in each cavity. Dip each potato ball in the prepared batter and place it in the hot pan. Cook until golden and crispy on all sides.
6. Serve the low-fat aloo bonda hot with coconut mint chutney and filter coffee for a perfect snack!

Enjoy this crispy, tasty, and healthy variation of the classic Aloo Bonda!