Low Calorie Aloo Bonda (Potato fritters)

By DK on Jul 26, 2010
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
The Husband who used to scowl at eating snacks of any kind (except the super healthy types), has started "demanding" for evening snacks when he gets home from work in the recent months. And not any snacks - he needs the "fresh from the oven", "fried yet low calorie", "interesting stuff" etc etc. What intrigues me and leaves me flabbergasted is his request for "low calorie", "low fat" version of totally fried goodies and he demands that I make sure they dont taste like they are tinkered with! One of his recent demands was Bonda - all fried and crisp on the outside and soft inside - but low fat! Bonda is a fried Potato fritter very famous in Indian cuisine. Its enjoyed as a snack more often where potatoes are boiled, mashed and cooked with onions and spices, coated with a batter made with besan (Indian chickpea flour) + rice flour and deep fried. With this as the base, the number of spices and additional ingredients vary from region to region. In the North its known as Batata Vada , which I already posted like ages ago. This is a South Indian version of the same. Its immensely simple and works great as an appetizer/snack.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
I have tried baking but you could figure it out that it was a shadow of the original. So, I was left with little option than to bring out my next best thing to baking. Yes - Pancake puff pan. Its not much of a compromise trust me. The texture is perfect - the outside is all crispy and the inside is filled with soft potato goodness! What's not to like about that, tell me? Try this out to enjoy the Potato goodness without worrying about your weighing scale. And, needless to say, Kids will love you for welcoming them with hot bondas when they get home from school.
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: Under 15 min
Serves: 3 people
Yield: Makes about 10-12 small bondas
  • 1 large (or 2 medium) Potatoes, about 250 gms
  • 1 small onion,chopped v finely
  • 1/4 cup frozen peas
  • 1-2 green chillies, thinly sliced (or as per taste)
  • 1/2 tsp mustard seeds
  • 1/2 tsp split black lentils (urad dal)
  • 1 pinch of turmeric
  • a pinch of asafoetida
  • few sprigs of curry leaves and cilantro
  • little salt to taste
  • For the batter
  • about 2 tbsp channa flour (Besan/Indian chickpea flour)
  • 1 heaped tbsp rice flour
  • 1/2 tsp chilli powder, or as per taste
  • little salt to taste (be careful that the filling also has salt)
Unless its for soup, I have become a slave to steaming. I steam all my vegetables always for whatever dish I make (if you have been following my blog, you would have known that already). You can of course alternatively boil the potatoes
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Mash them and set aside. You can remove the skin but I keep them.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
In a skillet, meanwhile in 1 tsp of oil, temper the mustard seeds. When they start popping, add the lentils. Once browned add the onions, turmeric, chillies, curry leaves and saute them with little salt.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Add the potatoes, peas and cilantro.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Saute them for 1-2 minutes until it all comes together.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Take this filling (you can do a taste test and add more seasoning you like). Form into small balls. Keep it smaller than traditional bondas since the pancake puff pan is small. depending on the size you need add more/less of 1 tsp oil.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Alternatively prepare the batter. Add all the ingredients for the batter in a bowl.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Add few tbsp of water to the mixture until it forms a thick batter. Not too thick nor thin. It should be thick to coat the potato dumplings.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Drop the potato balls into the batter to coat.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Add 1 tsp 1/4 tsp of oil on all the holes of the pancake puff pan. [Update 28th Feb 2012] I made these recently once again and realized I used only 1/4 tsp of oil for each bonda. You can use a max of 1/2 tsp. depending on the size of the bonda. The original 1 tsp. of oil written for this recipe is too much. Sorry for the mistake. Once the oil is hot, drop the potato dumplings coated with the batter mixture into the holes.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Let it cook and once you see the bottom browning, keep turning on all the sides until its cooked all over and browned well.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
For the next batch repeat. Add oil, let it become hot and then add the prepared potatoes. Drop them on a paper towel.
South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
Serve hot  with a favorite condiment. Traditionally these are enjoyed with coconut chutney in my house. This all I had left in 10 minutes of serving! 1 and a half piece (half??!!) South Indian Aloo Bonda recipe (Potato/urulaikizhangu Fritters)
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9 members have made this recipe!
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61 Responses to “Low Calorie Aloo Bonda (Potato fritters)”
  1. Rekha

    Absolutely incredible recipe…. Tried it out n it came out just perfect…. Added a lil garlic n ginger to the potato mix:)

  2. Tara

    Just made a batch of 40 using two ebelskiver pans going at once…perfect gluten free / dairy free superbowl fare! Thanks! 8)

  3. FoodFlirt

    Hey!! Is your a cast iron puff pan or non-stick..I would want to go get one. Please advice. Thanks!

    Mine is Cast iron :) –DK

  4. hamsini

    hi d.k. they are looking so nice and mouth watering toooo. but i had a small doubt please clarify it . instead of using pancake can i deep fry them ? bcoz all of us ( your followers ) :wink: will not have the pan cake right ! so , can we deep fry it ?

  5. :-P just to let you know that I have tried a lot of your recipes and according to my daughter in law who is Indian from Mumbai, they are great… next I am going to try and make bhindi masala, since we all love Okra…I so much enjoy your posts…keep up the great receipes

  6. Sum

    sounds like a great recipe.. do you think i could make n half fry them then freeze them for my hubby because i’ll be away for a month or so n want to leave him quick fix snacks and meals..

  7. Srividhya

    Hello :) Made this last week and it was a super hit. My husband is not fond of potatoes but he enjoyed this! and so did I. I am going to try the sweet appam in this next!

  8. bina

    wow…didnt know i could make this in appam pan …love to try this.

  9. Suresh

    Excellent South Indian Urulai Kizhangu Bonda. Your explanation and writing is as wonderful as your recipe. Keep up the good work. Cheers

  10. shweta

    very nice recipe……….. I just love cooking and was surfing to get some good snacks item and i came thru this website………Good job Done very nicely explained…………..

  11. Mini

    Can I skip rice flour in batter? Is it essential?

  12. Swa

    Is the pan same as the appam pan we get in india. Will there beany difference in taste

  13. pmvijayalakshmi

    hi very good tasty very nice

  14. Thanks for the low calorie idea dk wow wow recipe Thankyou very much :-P

  15. Absolutely fabulous, tried and tasted them! Thanks for an awesome bonda recipe!

  16. swa

    will the taste be same as fried aloo bonda. just curious to know.for what other purpose the pancake puff pan can be used

  17. SS

    Absolutely love the idea! I am going to try it today. Thanks for the recipe.

  18. Hi!
    This is a very good idea! A must try recipe!

  19. Sudha

    Very nice idea indeed!! Low calorie bonda !!!

  20. Judi

    can these potato puffs be made ahead earlier in the day, and reheated in the oven :?:

    I havent done that personally. But I have made the filling in advance and shaped into rolls. I refrigerated those and the next day I just whipped up the flour mixture and made them in the pan

  21. Sumi

    This is good idea.. I was curious what the pancake puff pan is. I dont know if you are familar with appa karal (used for neyyappam by Tamil Iyers, also called unniappam in Kerala). It is a thick pan with 7 holes like this. It takes a .5 to 1 tsp of oil per hole. Also comes with non-stick coating these days.

  22. swetha

    Very nice … very helpful recipe :) thank you very much

  23. Thanks for the low calorie idea DK. I used the ebelskiver to make bondas instead of frying it in oil. And guess what it came out perfectly :)

  24. sunita

    hi dk i stay in calcutta can u plz tell me if i can find this pancake maker her or anywhere in india or any website where i can order would like to buy thanks

    You can post this query at Chefinyou Facebook page – There are quite a few readers from calcutta and if they know they will be able to help u out with shop names – http://www.facebook.com/ChefInYou. Also I am not sure if Amazon delivers to India but if it does you can buy this through their estore – http://www.amazon.com/Pancake-Puffs-Cast-Iron-Set/dp/B00114LC06

  25. aparna

    do we need to soak the urad dal overnite or directly use it?

    I would have mentioned it if that was the case.:) No u dont need to

  26. I made this for iftar. Turned out really yummy! very light too coz of less oil. Thanks for sharing. Wasn’t able to take any pictures. The whole lot finished in seconds!! :-P

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