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Wednesday, 9 November 2011

Low-Fat Aaloo Bonda | Batata Vada | Stuffed Potato Dumpling

Before I proceed, here's some background about what we're making today. Typically, Batata Vada | Aaloo Bonda (read like Rhonda ;-))  involves DEEP-FRYING a potato-filling (& other veggies) dipped in gram flour batter. Here's something you may (or may not) have seen before -
This is called a Kuzhi Paniyaram Achchu (don't even try pronouncing it! Only south Indians will get it right :-D) As you can see, it has holes (or kuzhi) in which we pour any batter and make small ball shaped snacks. SO this is what we're using today, to make these low-fat dumplings. If you don't have this, you can always deep fry & then burn off on the treadmill! :-P
Batata Vada RECIPE
(adapted from Zesty Palette)
Ingredients (makes around 20 Bondas)
for the filling
Potatoes - 4 large
Salt - 1 teaspoon
Green Chilis - 3 , sliced finely
Oil - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Mustard Seeds - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
for the batter
Gram Flour / Besan - 2 cups
Rice flour - 3/4 cups
Red Chili Powder - 1-2 teaspoon
Salt - to taste - 1 -2 teaspoons
Water - 1-1.5 cups

Method
STEP 1: Make the batter -
take gram flour in a bowl
  
add rice flour
add red chili powder & salt
slowly, add water to make a smooth batter. Beat well to avoid lumps

STEP 2: Make the filling -
Mash the potatoes
In a small pan, heat 1/2 tsp oil
add mustard seeds & cumin seeds
add green chili, salt & turmeric powder
fry for a minute & add to the mashed potatoes
Mix well. (Grate & add garlic if you want. It smells awesome!)

STEP 3: Make the Bondas
take about 1-2 tablespoons of the potato-mix & make neat, tiny balls.
since the holes are tiny, we make small balls of the mashed potatoes. If you are deep frying you can make as big a ball as you want!

STEP 4: Deep Fry - heat enough oil in a deep pan & fry on both sides until deep golden.
or Shallow Fry
Heat about 1/4 teaspoon of oil in each groove/hole
Dip each ball in the batter and coat evenly.
Immediately place the dipped balls into the holes | groove. Fry on 1 side on medium heat for a minute or 2. 
(depends upon how crisp you want. Longer the crisper. But not too long - or you'll get burnt bondas :-D)
Gently flip over to the other side using a fork & spoon.
Again cook for a minute or two.
I made a mess while flipping over. So, be careful

Remove on a plate & serve with some Tomato Ketchup, Mint Chutney, Sweet-Sour Chutney or just have it simply with tea!
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I am incredibly satisfied with the Bondas! Next time, instead of a potato filling, I'm gonna try spinach-tofu mix. You can fill it with just about anything! So awesome and guilt-free they were that we couldn't resist it! But then again, over-eating leads to you-know-what. So prepare lesser batter & lesser potato-mix so that you can stop at the magical number 4! :-D
 

12 comments:

  1. The kuzhi paniyaram achchu is SO cool. I'd love to use it somewhere in my gourmet kitchen. What else can you do with it? Lovely post, Chef Kavi :D

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  2. Thanks dear for the awesome words. It is really boosting to see the support and encouragement from you. The bondas have turned out awesome and glad you enjoyed it.

    Vardhini

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  3. Aloo Bonda using Kuzhi Paniyaram aachu is really superb. And the step by step pic cooking is great.

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  4. great pics! love the recipe

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  5. Lovely aloo bondas..yummy snack with less grease!!
    Thanx dear for the comment n reminder,linked my recipe to your event!!

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  6. lovely bondas,now-a-days i too prefer kind of low calorie bondas..lovely pictures and very nice post !!

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  7. Healthy and delicious bonda..

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  8. This is fantastic! Now I can meet you without the fear of getting fat! :D

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  9. This pan is awesome man! This dumpling with less than a tsp oil! Amazing! I should order it off Amazon maybe..

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Thanks for the feedback! :-)

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