Aloo Bonda (batata vada) is a popular Indian snack with potato and chickpea flour. It tastes so delicious and flavorful with spices and potatoes.
A delicious evening snack:
Aloo bonda (batata vada) is a popular Indian snack that you can find in almost all the roadside tea shops. In South India, it is known as aloo bonda and in Maharastra, it is known as batata vada.
It is an excellent evening snack to enjoy with a cup of coffee or tea after a long tiresome working day. Potatoes, spices and chickpea flour together make a delicious snack. You can even serve aloo bonda as an appetizer too.
Kids would also love this aloo Bonda but make sure to add the spices according to your kids taste.
If you like aloo bonda, you might also like
and potato bread toast.
Smart Cooking Tips:
- Add water slowly to the chickpea flour and make batter to the right consistency, the batter should not be too thick or thin.
- You can add chopped green chilies, ginger or any of your favorite spices in the potato mixture.
- Deep fry the aloo bonda over a medium flame this helps to cook evenly on all the sides without getting burned.
How to make aloo bonda in paniyaram pan?
Traditionally, aloo bonda is a deep fried dish. You can make aloo bondas healthier with less amount of oil using an appe (paniyaram) pan. I tried making aloo bonda using an appe pan, it turned out good that taste more similar to the fried version.
Appe pan is my favorite kitchen utensil that helps to make delicious snacks like pakoras and vadas healthier with just a few drops of oil. Last week, I tried falafel in an appe pan, it turned out crunchy just like the deep fried ones.
Check out the instructions on how to prepare aloo bonda using the paniyaram pan:
- In a bowl add chickpea (besan) flour, rice flour, a pinch of turmeric powder, salt, red chili powder, asafoetida and mix well. Add water slowly and make a smooth batter without leaving any lumps (the batter should not be too thick or thin).
-
Boil or steam the potatoes until tender and mash with fork or potato masher.
3.In a pan heat oil, add cumin seeds, asafoetida and mix well in the oil. Add chopped onion and cook until the onion becomes soft.
Add turmeric powder and cook until the turmeric powder loses its raw smell.
- Add mashed potatoes, red chili powder, coriander powder, salt and mix well. Turn off the heat, add lemon juice and mix well. Allow the potato mixture to cool and divide them into small balls.
-
Heat few drops of oil in each mold in the paniyaram pan and dip each potato ball in the chickpea batter and drop in the molds one by one gently and cook until the batter gets cooked.
Aloo Bonda (batata vada) is a popular Indian snack with potato and chickpea flour. It tastes so delicious and flavorful with spices and potatoes.
- 300 gms POTATO
- 1 tsp SALT TABLE
- 1 tsp RED CHILI POWDER
- 0.50 tsp CORIANDER POWDER
- 1.50 tbsp OIL
- 0.50 cup ONION CHOPPED
- 0.50 tsp CUMIN SEED
- 0.50 tsp LEMON JUICE RAW
- 0.25 tsp TURMERIC GROUND
- 0.50 cup CHICKPEA FLOUR (BESAN)
- 1 tsp RICE FLOUR WHITE
- 0.25 tsp HING OR ASAFOETIDA
- 1 cup OIL
-
In a bowl add chickpea (besan) flour, rice flour, a pinch of turmeric powder, salt, red chili powder, asafoetida and mix well. Add water slowly and make a smooth batter without leaving any lumps (the batter should not be too thick or thin).
-
Boil or steam the potatoes until tender and mash with fork or potato masher.
-
In a pan heat oil, add cumin seeds, asafoetida and mix well in the oil. Add chopped onion and cook until the onion becomes soft.
-
Add turmeric powder and cook until the turmeric powder loses its raw smell.
-
Add mashed potatoes, red chili powder, coriander powder, salt and mix well. Turn off the heat, add lemon juice and mix well. Allow the potato mixture to cool and divide them into small balls.
-
Dip each potato ball in the chickpea batter and drop in the hot oil one by one gently and deep fry until the color changes to golden brown.
How to serve aloo bonda?
Serve aloo bonda as it is or with any of your favorite sides like tomato ketchup or chutney
Nice