Non Deep Fried Potato Bonda
2 hr 30 mins
Course: Healthy Snack
- Potato 500 gm
- Green chillies 3-4, finely chopped
- Ginger 1 teaspoon, finely chopped
- Coriander leaves 2 tablespoon, finely chopped
- Salt and lime juice to taste
- Oil to cook the bondas
INGREDIENTS FOR BATTER
- Chickpeas flour (besan) 1cup
- Chili powder ½ tsp or to taste
- Salt to taste
- Cooking soda ½ tsp
- Thymol (ajwain) seeds ¼ tsp
- Water 1 cup approx
Boil the potatoes, peel and mash lightly. Add green chilies, ginger, coriander leaves, salt and lime juice and mix well. Shape the mixture into lime size balls.
Combine all the ingredients for the batter except the water.
Add ¾ cup of water and mix well to form a smooth batter. Add more water gradually to form a batter of medium coating consistency (you may need totally 1-1 ¼ cup depending on the quality of besan).
Heat a “Gulliappa/Paddu” pan, preferably hard coated or non-stick (I have used a Tako Yaki pan, as I am doing this blog from Kuala Lumpur, where I do not have a gulliappa pan). Add ¼ tsp of oil in each of the “cups” of the pan.
My InspirationTako Yaki is a Japanese snack made with a batter of flour (maida) and eggs with optional ingredients like cabbage, onion, chicken, seafood or other meats. There is Japanese chain of stalls called Tako Tao selling these snacks. This recipe is inspired by watching the cooks making Tako Yaki in these stalls.
Reduce the heat to medium. Dip each potato ball in the batter and drop it in each cup. Drizzle ¼ tsp of oil on top of each bonda.
When the underside is cooked and golden brown, Turn over the bondas (use two sticks or a stick and a spoon to turn over the bondas) and cook the other side.
Transfer the cooked bondas to a serving plate. Repeat with remaining potato mixture and batter. Serve hot with a chutney or sauce of your choice.