Mysore Bonda – South Indian Recipe

Mysore Bonda SouthIndian Recipe

Mysore Bonda also popularly known as Aloo Vada is a delectable potato pattie that is much savored during the Indian monsoons and is also a popular Indian street food favorite. This recipe is made healthier as it's not deep fried and also has the goodness of oats in it along with its spices.

 

Cooking time
40 min
Preparation time
15 min
Serves
4
4
4
2

foodie_meter

45

Fit Foodie Recipe Score

37

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The Fit Foodie recipe scores more than the regular recipe since it's uses less oil, oats and potatoes.

Ingredients

  • 80 grams Saffola masala coriander oats
  • 4 large potatoes, boiled and mashed
  • 1 teaspoon mustard seeds
  • an inch piece ginger, grated
  • 1 small onion, finely chopped
  • 2 green chilies, chopped
  • 1/4 teaspoon hing
  • 1/2 teaspoon turmeric powder    
  • a small bunch of coriander leaves, chopped
  • 12 ml Saffola oil

 

For Batter

 

  • 1 cup gram flour    
  • 1 teaspoon turmeric powder
  • Salt to taste    

How to make Mysore Bonda SouthIndian

  • Combine all batter ingredients in a wide mouth bowl. Add a little water at a time to make batter thick enough to thickly coat back of a spoon. Make sure to whisk the batter well until light and fluffy. Keep aside
  • Heat oil in a frying pan, add mustard seeds and allow it to crackle. Stir in the onions and sauté for a couple of minutes till onions are soft and light golden in colour
  • Add ginger, green chillies, asafoetida, turmeric and salt and sauté for a few more minutes
  • Finally stir in the mashed potatoes, oats and sauté for a couple of minutes
  • Allow the potato mixture to cool down, stir in the coriander leaves divide it into 8 portions. Shape into round balls and keep aside
  • Preheat a kuzhi paniyaram pan. Add a few drops of oil into each cavity
  • Dip and coat each of the potato oats balls in the gram flour batter and gradually let it into the cavity. Cover the pan and allow the bonda to steam
  • Once you notice the batter is cooked, uncover the pan and cook it in the open on all sides by flipping and turning
  • Once the bonda gets a golden color, remove from the pan and proceed the similar way with the remaining batter
  • Serve the Aloo Oats Bonda along with green chutney along and a cup of chai as a tea time snack

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Comments

easy & good

easy & good

Jun 05, 2015

4
Average: 4 (1 vote)
3

So delecious n healthy recipe

So delecious n healthy recipe

May 26, 2015

4
Average: 4 (1 vote)
3
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