Low Calorie Aloo Bonda

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 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