April 11, 2011
Low calorie Aloo Bonda/Batata Vada
Who does not love the yummy aloo bondas from the south or the very popular batata vada....I decided to recreate this fried treat with as little oil as possible and came up this version. It is no wonder that I am tempted to send this entry to Fast Food NOT Fat Food 2011 (March 1 - April 15) run by Priya of Now Serving
1 big potato
1" piece ginger grated
2 green chillies(increase it if you want it more spicy)
2-3 garlic cloves(for batata vada)
lemon juice to taste
salt to taste
pinch of hing and turmeric powder
1/2 tsp garam masala powder(for batata vada)(optional)
2 tbsp chopped coriander
4 bread slices
2 tbsp corn flour
salt to taste
1/2 tsp paprika powder
Boil the potato, peel and mash it coarsely. Season some mustard seeds, the green chillies and ginger and cook the mashed potatoes on the stove top for a while with some salt, hing and turmeric and add the lemon juice in the end. I was in a hurry to get this thing done for my kids that I forgot to do this step.
For doing this as Batata Vada, splutter little mustard and cumin, saute ginger, garlic and green chilies and add the mashed potatoes, salt, turmeric and chopped coriander leaves and cook for a few mintues till everything is mixed well. Add lemon juice in the end.
Combine the rest of the ingredients starting with the bread slices so that you have a very thick paste. Take a lemon sized ball of the bread mix, flatten it a little bit and make a dent in the middle. Place an equal sized potato filling in the middle of the bread mix. Using your fingers, push the bread dough over the rest of the filling. If needed, use little more of the bread dough to cover the filling. Then flatten it nicely with your palms and cook on the stove top using about 1/2 a tsp of oil for each side. You may end with some extra filling.
Yummy very low fat aloo bread bondas are ready.....enjoy these with some spicy coriander/mint chutney or some ketchup. I tried a couple of batata vadas which tasted much better than the potato bonda version. This could be because the combination of ginger, garlic and chilies worked well with the outer bread layer.
PS: You can also enjoy these as Vada Pavs...remember to keep the outer layer of the bread as thin as possible. Enjoy it in between the pav buns with green chutney, tamarind chutney and spicy coconut powder the recipe for which is here.