No deep fry Aloo Bonda - Spicy Potato Fritter

Who has ever craved the yummy flavours of Aloo Bonda on a cool evening but not gone ahead with making it due to the deep frying involved? I definitely have but not anymore!

When all the joys of Aloo Bonda can be had minus deep frying, there's no reason not to indulge. Using the Appe/Paniyaram Pan it is so easy to get the same crispy outside and soft inside trademark of Bonda. 

Here it is, my version of the No Deep-fry Aloo Bonda:

Ingredients for the potato filling: 2 large potatoes boiled and mashed, 1 onion finely chopped, handful of green peas, few chillies, curry leaves, 1 tsp each of cumin seeds,  urid daal, mustard seeds, turmeric powder, salt, lemon juice.

Ingredients for the batter: 3/4 cup besan flour, 1tbsp rice flour, 1tsp turmeric powder, 1 tsp chilli powder, pinch of salt, pinch of hing. 

Make: 

1. In a pan, add a little oil and saute urid daal, cumin seeds, mustard seeds, turmeric powder, chillies and curry leaves. When mustard leaves splatter, add chopped onions.

2. Add in mashed potato, salt, lemon juice and mix well. Cover and let it rest until it is room temperature. 

3. In a bowl, make the batter by adding all of the ingredients above and using water to make a thick batter. It should not be runny. 

4. Take the potato mixture and use your palms to make small balls. Have all potato balls ready for dipping into the batter.

5. Heat the Appe/Paniyaram Pan and grease with a little oil. Dip each potato ball in the batter and drop into the pan. Cover and cook on medium flame for 5 minutes then flip over each Bonda and cook until golden brown.

Serve immediately with your favourite sauce. Enjoy!