Low fat Aloo bonda/batata vada

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Ingredients

4-5 boiled and coarsely mashed potatoes
Salt to taste
Finely cut coriander leaves
Few curry leaves
1 tsp turmeric powder
1 tsp lemon juice
2 green chillies slit
1/2 tsp ginger paste
Oil as required
1 tsp mustard seeds

For batter-
2 cups gram flour
Salt to taste
1 tsp red chilli powder
Bit of asafoetida
Pinch of cooking soda

Heat 1/2 tsp oil and add mustard seeds. When it splutters, add the green chillies, ginger paste, curry leaves and turmeric powder. Immediately add the boiled and mashed potatoes, salt and mix well for 2-3 minutes. Switch off the gas and add lemon juice and coriander leaves. Mix well and make small balls.

Make a thick batter of gram flour, salt, soda, red chilli powder and asafoetida.

Heat the paniyaram pan slightly and pour in 1/2 tsp of oil in each hole. After a minute, dip the potato balls in the batter and then put them in each hole. Cook on medium flame and turn after a minute. Keep turning till golden brown and cooked on all sides.

This method ensures that each aloo bonda has a maximum of 1/2 tsp oil.

Serve with chutney/sauce.
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