A popular South Indian snack, Aloo Bonda is traditionally deep-fried and enjoyed with a hot cup of tea or coffee. However, this healthier, low-fat version made in a Kuzhi Paniyaram pan offers a crispy, golden texture without the excess oil, making it an ideal choice for those seeking a lighter yet satisfying snack. The mixture of spiced mashed potatoes coated in a gram flour batter and cooked to perfection provides an irresistible combination of flavors, all while keeping it low-fat.
Ingredients for Low Fat Aloo Bonda
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Rice flour | 1/4 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chili powder | 1/4 teaspoon |
| Baking soda | 1/8 teaspoon |
| Salt | To taste |
| Sunflower oil | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Potatoes (Aloo) | 3, boiled and mashed |
| Green chilies, finely chopped | 2 |
| Curry leaves, finely chopped | 1 sprig |
| Ginger, grated | 1 inch |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chili powder | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time:
- 20 minutes
Cooking Time:
- 30 minutes
Total Time:
- 50 minutes
Servings:
- 4
Cuisine:
- South Indian
Course:
- Snack
Diet:
- Vegetarian
Instructions for Low Fat Aloo Bonda
-
Prep the Ingredients:
- Begin by preparing all the ingredients. First, boil the potatoes and set them aside for later use. Ensure the potatoes are soft and easy to mash.
-
Make the Batter:
- In a small mixing bowl, combine the gram flour (besan), rice flour, turmeric powder, 1/4 teaspoon red chili powder, baking soda, and salt. Gradually add water, little by little, to form a thick batter. The consistency should be such that it can easily coat the potato mixture. Set the batter aside.
-
Prepare the Aloo Bonda Masala:
- In a separate pan, heat 1 teaspoon of sunflower oil over medium heat. Once hot, add the mustard seeds and allow them to crackle, releasing their flavor.
- Add the finely chopped curry leaves, green chilies, and grated ginger to the pan, sautéing them briefly to release their aromatic oils.
- Next, add the boiled and mashed potatoes, turmeric powder, red chili powder, and asafoetida (hing) to the pan. Season with salt to taste and mix well, ensuring the spices are evenly incorporated with the potatoes. Set this spiced potato mixture aside to cool slightly.
-
Shape the Aloo Bonda:
- Once the potato mixture is cool enough to handle, divide it into small portions, about the size of a lemon (you should get around 8-10 portions, depending on your preference for size).
-
Cooking in Kuzhi Paniyaram Pan:
- Heat a Kuzhi Paniyaram pan (appe pan) over medium heat. Add 1 teaspoon of oil into each cavity to help in frying.
- Dip each portion of the spiced potato mixture into the prepared gram flour batter, ensuring it’s fully coated. Carefully place each batter-coated potato portion into the hot cavities of the Kuzhi Paniyaram pan.
- Cook the aloo bonda in the pan for about 3-4 minutes on each side or until they turn golden brown and crisp. You may need to turn them over a couple of times for even cooking.
-
Serving:
- Once cooked, remove the aloo bondas from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve these low-fat aloo bondas hot with a side of refreshing mint chutney or tamarind chutney and a cup of traditional South Indian filter coffee for the perfect tea-time snack.
This recipe is a delightful twist on the classic aloo bonda, offering a lighter and healthier version without compromising on taste. Whether served as a snack or appetizer, these crispy, flavorful bondas are sure to be a crowd-pleaser, and the Kuzhi Paniyaram pan ensures that they come out perfectly each time. Enjoy this guilt-free treat, and indulge in the authentic taste of South India!