Ingredients

• 1 large (or 2 medium) - potato
• 1 - small onion, chopped very finely
• 1/4 cup- frozen peas
• 1-2 - green chillies, thinly sliced
• 1/2 tsp - mustard seeds
• 1/2 tsp - split black lentils (urad dal)
• 1 pinch -turmeric
• 1 pinch - asafetida
• few sprigs -curry leaves and cilantro
• salt
• For the batter:
• 2 tbsp - channa flour (besan/Indian chickpea flour)
• 1 heaped tbsp- rice flour
• 1/2 tsp - chilli powder
• salt

How to Make Low Calorie Aloo Bonda

• Boil the potatoes, mash them and set aside. You can remove the skin.
• In a skillet, with 1 tsp of oil, temper the mustard seeds.
• When they start popping, add the lentils.
• Once browned add the onions, turmeric, chillies, curry leaves and saute them with little salt.
• Add the potatoes, peas and cilantro.
• Saute them for 1-2 minutes until it all comes together.
• Take this filling and make into small balls.
• Make it smaller than traditional bondas since the pancake puff pan is small.
• Depending on the size you need add more/less of 1 tsp oil.
• Prepare the batter.
• Add all the ingredients for the batter in a bowl.
• Add a few tbsp of water to the mixture until it forms a thick batter - this should neither be too thick nor thin.
• It should be thick enough to coat the potato dumplings.
• Drop the potato balls into the batter to coat.
• Let it cook and once you see the bottom browning, keep turning on all the sides until it is cooked all over and browned well.
• For the next batch repeat.
• Heat oil and then add the prepared potatoes.
• Drop them on a paper towel.
• Serve hot with a favourite condiment.
• Recipe courtesy: Dhivya Karthik
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