Low Fat Aloo Bonda Recipe - Made In Kuzhi Paniyaram Pan

Archana Doshi
Low Fat Aloo Bonda Recipe - Made In Kuzhi Paniyaram Pan
756 ratings.

Aloo bonda is a very traditional South Indian snack served during special occasions or made during the monsoons. If you walk by the street of south india, almost all tiffin centers serving idli and dosa will have the quintessential aloo bonda served along with coconut and mint chutney. 

Serve the aloo bonda with mint chutney and a cup of filter coffee as a tea time snack.

If you like bondas and pakoras, then you must try some of our favorites.

  1. Mysore Bonda Recipe (Healthy Pan Fried Recipe)
  2. Healthy Maravalli Kizhangu Bonda Recipe (Spicy Tapioca Fritters)
  3. Cheese Stuffed Aloo Bonda Recipe

Course: Snack
Diet: Vegetarian
Equipments Used: Kuzhi Paniyaram Pan
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

    For the batter
  • 1 cups Gram flour (besan)
  • 1/4 cup Rice flour
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red chilli powder
  • 1/8 teaspoon Baking soda
  • Salt , to taste
  • For filling
  • 1 teaspoon Cooking oil
  • 1 teaspoon Mustard seeds
  • 3 Potatoes (Aloo) , boiled & mashed
  • 2 Green Chillies , finely chopped
  • 1 sprig Curry leaves , finely chopped
  • 1 inch Ginger , grated
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Red chilli powder
  • 1/4 teaspoon Asafoetida (hing)

How to make Low Fat Aloo Bonda Recipe - Made In Kuzhi Paniyaram Pan

  1. To begin making the Low Fat Aloo Bonda Recipe, first prep all the ingredients ready and boil the potatoes and keep ready as well. 

  2. In a small mixing bowl, add the besan, rice flour, turmeric powder, 1/4 teaspoon red chili powder,  baking soda and salt. 

  3. Add a little water at a time and make a thick batter. Keep this aside.

  4. To make the aloo bonda masala, heat a pan with a teaspoon of oil over medium heat. Add the mustard seeds and allow it to crackle. Add the curry leaves, green chillies, ginger, potatoes, turmeric powder, red chilli and asafoetida powder.

  5. Add salt to taste and mix well.

  6. Divide potatoes into lemon size portions. Add a teaspoon of oil in each cavity of the kuzhipaniyaram pan and place over medium heat.

  7. Dip aloo bonda masala in batter and place into the cavities and pan fry until browned and crisp. 

  8. Serve the aloo bonda with mint chutney and a cup of filter coffee as a tea time snack.

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Last Modified On Wednesday, 11 October 2017 14:35
     
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