HomeBEGINNERS/LEARNER'S/RECIPES ALU BONDA/BOMBAYI BONDA/ALUGADDE BONDA… a non deep fried snack!!!!….
16 October, 2019

ALU BONDA/BOMBAYI BONDA/ALUGADDE BONDA… a non deep fried snack!!!!….

Posted in : BEGINNERS/LEARNER'S/RECIPES, Snacks| Roasted| Baked| Deep fried| Steamed| on by : Divya Suresh

One of the oldest deep fried snack gets a makeover and turns out to be a low calorie snack. Alugadde bonda/alu bonda/bombayi bonda …. but not at all deep fried. YES believe me I have made it in gunthpongalu/appe/Paddu pan using a drop of oil and it tasted as equally yummy as the deep fried ones…rather I would say, we felt it like… it tasted more yummier than deep fried ones!

Actually this is my own idea, I made it in this method for Up to 3 times till now, for just to be accurate and thought may be I’m the first person to make this dish in this method, but then When I browsed in the net, got to know a couple of people already have tried making this bonda in this method – no issues when I tried, it was my own idea

So here comes the recipe …….. for a guilt free snack

Ingredients : measuring cup used – 250 ml, makes 18 bonda

For the outer layer :

  1. Gram flour/besan – 1/2 cup
  2. Rice flour – 1/2 cup
  3. Red chili powder (less hot but gives out color) – 2 tsp
  4. Carom seeds/ajwain – 1 tsp
  5. Turmeric powder – 1 tsp
  6. Hing – 1/4 tsp
  7. Salt – 1 tsp
  8. Oil – 2 tbsp
  9. Water – 3/4 cup + 2 tbsp (adjust)

For the stuffing :

  • Potato/aloo/alugadde – 2 big (approximately 1&3/4 cup)
  • Green chili – 3 nos., (chopped)
  • Curry leaves – 2 tbsp
  • Coriander leaves – 2 tbsp
  • Oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Split bengal gram/chana dal – 1&1/2 tbsp
  • Split black gram/urad dal – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Salt – 3/4 tsp
  • Anardana/Pomegranate powder – 1 tsp

PROCEDURE :

  • Rinse & wash well the potato, cut into 4 parts and cook until soft (I always cook any vegetable in an open vessel), peel and mash them, set aside (we can put fresh green peas or french beans or methi leaves as well along with potato)
  • First we have to prepare the dry mix for batter, so gather all the ingredients from 1 to 8, listed below the heading “for the outer layer” and combine everything well, cover and keep it aside (we should not add the water now)
  • Now we have to prepare the stuffing, heat 2 tsp oil in a pan, add in mustard seeds, cumin seeds, chana dal, urad dal, green chili , coriander leaves, curry leaves, turmeric powder stir for a minute, now add in mashed potato and salt, stir while combining everything well
  • Finally add anardana/pomegranate powder, mix again well, remove from the heat and let it cool completely, then make equal sized portions
  • Now add in water (add slowly little water at a time) to the dry mix, stir and make a lumps free batter
  • Heat the gunthpongalu/paddu/appe pan, put a drop or two of oil in each cavity
  • Dip a portion of the stuffing in the batter and place it on the pan, one by one, cover and let it cook on medium high heat or as per your stove requirement, flip, cover and cook on the other side too