No-deep-fry potato bondas

Who doesn’t want an alternative to deep fried yummies these days?! And if there’s one thing that Indians can’t seem to stay away from, it’s the deep fried goodies. Bondas, chips, snacks, most evening, morning or any-time-of-the-day snacks are deep fried. here’s an alternative way of making potato bondas with a fraction of the oil used typically when you deep fry them. I came across this in a site called MyChef I think, ChefInYou (thanks Ash!) a long time back. Tried it out twice and oooh, does it make sense!

Prep time for the batter: 10 minutes

Prep time for the potato mixture: 25 minutes

Prep time to make the bondas: 15 minutes

Makes about 20

You need: For the batter:

  • 1 cup besan flour (roasted chick pea flour)
  • 1 teaspoon (or more depending on your taste) plain red chilli powder
  • 1 teaspoon salt
  • About 1/2 cup water

For the potato filling:

  • 3 medium potatoes, boiled and mashed
  • 1 large onion, chopped fine
  • 2 green chillies, slit lengthwise
  • A few curry leaves
  • A few coriander leaves
  • A pinch of turmeric powder
  • 1 teaspoon grated ginger
  • 1 tablespoon oil
  • Salt to taste

Making the potato filling: (This is your regular potato filling, that you might make for masala dosas)

  • In a pan, heat the oil. When hot, saute the curry leaves and ┬áthe chopped onions for 5 minutes, until translucent.
  • Add the chillies and ginger and saute for a few more minutes.
  • Add the boiled and mashed potatoes, a pinch of turmeric powder and saute again.
  • Finally add the corainder leaves and mix well. Keep aside.

potato masala

  • Take off the heat and shape into ping pong sized balls.

potatoes

Making the batter:

  • In a bowl place the flour and add the salt, chilli powder. Keep adding a little water and whisk until the lumps are gone and you get a smooth batter. Don’t add too much water, watch out. It should be of dipping consistency for the potato balls.

batter whisk

Making the bondas:

  • Get a pan like this. It’s available in mot Indian steel and kitchen utensil stores. My grandmom had a metal (probably iron) one. But now you get the non-stick variety, which is great.

pan

  • Place it on the stove, on simmer, and add just a teaspoon or less of oil into each little bowl. This is all the oil you’ll need to cook both sides of the bondas.

dipping the potato

  • Place the potato masala shaped into balls gently into the batter. If you don’t want to use your hands, use a spoon and gently turn the balls over in the batter to cover them. (This tip is from a video posted in the Indian Food Rocks blog! Super tip!)
  • Place the batter covered potato mixture into the pan gently. Let them cook for 5 minutes.

bonda first side

  • Use a small spoon to turn over the bondas and let the side cook for about 3-4 minutes too, until nicely browned.

bonda second side

  • Take off the pan and place them on a tissue if you want even the teeny bit of oil on them to get absorbed :).
  • Serve hot with chutney or ketchup! And YES, they taste exactly like the deep fried ones!

finished bondas

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5 Responses to “No-deep-fry potato bondas”

  1. manaswini says:

    good option!!! I tried yeriyappa(if you know this sweet dish) in this griddle and it was a hit

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  2. rekha says:

    Oh wow, this is a cool idea Anu, perfect for calorie conscious ppl like me….can’t wait to try it out :)

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  3. Anu says:

    Yes, I know yeriyappa. But haven’t made it myself.

    Rekha, lemme know how it goes :)

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  4. Ash says:

    Here’s the original recipe, from Chefinyou: http://chefinyou.com/2010/07/aloo-bonda-recipe/
    :-)

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  5. Anu says:

    Thanks Ashwini. And I searched and searched for MyChef and didn’t find it. Linked in the post :)

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