Aaloo Bondas , called Batata vadas also in Northern parts of India is nothing but spicy mashed potatoes tossed with some spices , dipped in gram flour batter , deep fried and is one of the most popular snacks.
But just as this is so popular and preferred snack for evening tea or afternoon snacks, its also calorie laden being deep fried.
Ever since I have been using my Paniyaram pan for making more than just paniyarams . I have found some interesting ways to use this pan for making several fried stuffs like pakodas, medu vadas for dahi vadas or sambar vadas.
The pan is also excellent way of reducing the oil content as the snacks are not really fully dunked in hot oil an deep fried.
Just a few drops of oil in each well or indentation of the pan to get started and you can drop the batter in each of the well., keep turning them over for even roasting or frying.You really cannot call it frying .
I have already shared a post giving the recipe for Aaloo Bondas , so you can look it up here by clicking the link.
Am also sharing the recipe here .....
Deep Fried Version
5 bIG POTATOES , COOKED PEELED AND MASHED
1/2 tsp cumin seeds
1/2 tsp crushed coriander seeds
few sprigs of curry leaves, 2 green chillies
few strands of coriander leaves
pinch of asafoetida powder
For the besan /chickpea flour batter
2 cups of besan and 2 tbsp of rice flour.
Take a broad pan and put 1 tbsp of oil, let it heat up and add
mustard seeds. when it crackles add the cumin seeds, green chillies, curry
leaves, turmeric powder,crushed coriander seeds, asafoetida powder and the
mashed potatoes. Add salt and stir well to mix all the ingredients. Add the
coriander leaves finely chopped. When the potatoes look well
coated with the spices . Take it off the stove and let the mashed
potato mixture cool. You can add a tbs of lemon juice if you like.This is
optional. Make even sized balls of the mashed potatoes and keep aside.
Meanwhile we need to prepare the besan/chickflour batte and
keep it ready. Mix all the batter ingredients with little water to
make a slightly thick batter. It should not be too thin or too thick.Batter
should be such that we can coat the potato balls evenly with the batter and
drop in the oil.
Keep a deep kadai or pan for frying the potato balls with sufficient
oil.When the oil is heated..check by dropping a small pinch of batter, it will
come up immediately.
Take the mashed potato ball and dip it well in the besan/chickpea flour
batter and drop carefully in the hot oil. If the pan is big enough you can drop
more . Keep the flame medium and we need to take it out when it is a nice
golden crispy brown.
To make bondas in the paniyaram pan, add drops of oil in each well of the pan to grease it, drop the batter dipped bonda., keep turning as it cooks, it will be dry to look , but will get crispy, and cooked.
.Both paniyaram bondas and the deep fried ones are shown in the pic! Dificult to tell the difference isnt it!
Give it a try and you will settle for bondas made in the paniyaram pan...
The paniyaram pan is very versatile and can be used to make koftas too for malai kofta instead of deep frying, to make pakodas for kadi.