Batata Vada or Aloo Bonda without oil.

Batata vada or Aloo bonda

The monsoons for me are extremely beautiful. The sound of rain drops pitter pattering on the rooftops of houses in Kerala, with the smell of wet mud, leave a sense of comfort in my mind.

The monsoons also make a perfect setting for some lovely snacks with those cups of hot tea or coffee.  My family members are huge fans of potatoes. So the first thing that comes to mind to make for them is Batata Vada (Fried potatoes). However in the South of India, this dish has a different name. We call them Aloo Bonda. This particular dish requires the potatoes to be deep fried. However my father in law and mother in law are 86 and 78 respectively and they are not allowed to eat anything oily due to their health. So I thought to myself, ‘How can I make this perfect monsoon delicacy without using a drop of oil? And this is it.’

Before I begin the directions to create Aloo Bondas, remember you can serve them with coconut chutney, imli chutney or even green chutney.

Happy cooking!

Preparation time:approx 30 minutes

Ingredients:

For stuffing

  • 3 big size potatoes
  • 1 onion
  • 1 tbsp crushed ginger and green chillies
  • 1 stem chopped curry leaves
  • 1/4 spoon turmeric powder
  • Salt to taste
  • For the batter
  • 1 1/2 cup channa dhal powder or besan
  • 1/4 spoon haldi
  • 1/4 spoon Kashmiri chilli powder
  • 1 tbsp rice flour
  • Salt to taste
  • Seasoning
  • 1 tsp oil
  • 1/2 tsp mustard
  • 1/4 tsp jeera

Method

Boil the potatoes peel the skin and mash them

In a pan Heat 1 tsp oil add mustard,jeera when it is fried add chrushed ginger green chillies add chopped curry leaves. Then add chopped onions. Sauté till it turns colour.

Add 1/4 tsp turmeric powder ,salt and boiled peeled masked potatoes.

Do not add water.

Mix well.

Cook for a minute keep aside.

When it is cooled take a small portion from  the potato masala and make into small balls.keep aside

For batter

In a bowl add channa dhal powder,salt, 1/4 tsp turmeric powder ,salt,rice flour,Kashmiri chilly powder. Add water and with a whisk mix it well without lumps and make a thick paste.

Heat a appe pan .If you are using nonstick appe pan with a tissue apply little oil and dust it only once. No need of applying oil all the time. Or if it is not nonstick appe pan then apply oil after cooking  Vada’s each time .

Now dip the potato balls in the batter. Take out and put in the appe pan and close it with a lid. Keep in medium flame.once done slowly turn the side and cook well.

Serve with coconut chutney or green chutney and Imli chutney.

Chitra's Photography
Chitra’s Photography
Chitra's Photography
Chitra’s Photography
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2 Comments Add yours

  1. Kamakshi says:

    Lovely share! Great idea to use appe pan! Will try the recipe soon!

    Liked by 1 person

  2. Ramnath Siva says:

    Very innovative! Will try it out here as it is usually raining in Bangalore 😉

    Liked by 1 person

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