Low Fat Aloo Bonda Recipe – Made in Kuzhi Paniyaram Pan
Aloo Bonda, a beloved South Indian snack, brings together crispy golden crusts and flavorful potato filling. Traditionally deep-fried, this lightened-up version is made using a Kuzhi Paniyaram Pan, reducing the oil content without compromising taste. Served with a side of coconut or mint chutney, and paired with a hot cup of filter coffee, Aloo Bonda is a delightful treat for any time of day, especially during the monsoon season.
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Ingredients
| For the Batter | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Rice flour | 1/4 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Baking soda | 1/8 teaspoon |
| Salt | To taste |
| For the Filling | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Potatoes (Aloo), boiled & mashed | 3 medium |
| Green Chillies, finely chopped | 2 |
| Curry leaves, finely chopped | 1 sprig |
| Ginger, grated | 1 inch |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
Instructions
-
Prepare the Batter:
In a mixing bowl, combine gram flour (besan), rice flour, turmeric powder, red chili powder, baking soda, and a pinch of salt. Slowly add water, a little at a time, until you achieve a thick batter consistency. Set the batter aside for later use.
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Make the Filling (Aloo Bonda Masala):
In a small pan, heat 1 teaspoon of oil over medium heat. Once the oil is hot, add mustard seeds and allow them to crackle. Add curry leaves, green chilies, and grated ginger, sautéing them for a minute until aromatic.Next, add the boiled and mashed potatoes, turmeric powder, red chili powder, and asafoetida. Season with salt to taste, and mix everything together. Once well-mixed, set the filling aside to cool slightly.
-
Shape the Aloo Bonda:
Divide the potato mixture into small lemon-sized portions, rolling them into smooth balls. This will be the filling for your Aloo Bonda. -
Cook in Kuzhi Paniyaram Pan:
Heat your kuzhi paniyaram pan over medium heat. Add 1 teaspoon of oil into each cavity of the pan. Once the oil is hot, dip each potato ball into the prepared batter, ensuring it’s evenly coated, and then gently place it into the cavities of the pan. -
Fry Until Crispy and Golden:
Let the Aloo Bonda cook for 4-5 minutes on each side, turning them carefully to ensure that they become golden brown and crisp all over. The batter should form a beautiful crust, while the inside remains soft and flavorful. -
Serve and Enjoy:
Once the Aloo Bondas are crisp and cooked to perfection, remove them from the pan. Serve your Low Fat Aloo Bonda with mint chutney or coconut chutney as an accompaniment. Pair with a hot cup of filter coffee for a true South Indian experience!
Tips for Best Results
- Consistency of Batter: Ensure that the batter is thick, so it coats the aloo filling properly. If the batter is too runny, it may not stick to the filling.
- Pan-Frying Over Deep-Frying: The Kuzhi Paniyaram Pan allows for a much lower amount of oil while achieving that crisp texture, making this a healthier alternative to traditional deep-fried Aloo Bonda.
- Filling Variations: Feel free to get creative with the filling. You can add peas, grated carrots, or even a bit of cheese for a fusion twist!
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 150 |
| Carbohydrates | 20g |
| Protein | 3g |
| Fat | 7g |
| Fiber | 3g |
| Sodium | 250mg |
Aloo Bonda made in a Kuzhi Paniyaram Pan offers a healthier, yet delicious snack that embodies the essence of South Indian street food. Perfect for tea-time, parties, or simply a satisfying evening treat!
