Urulai Bonda that is not deep fried, but made in the paniyaram pan. Lite version of potato bonda. Recipe with step-by-step video.
Urulai Bonda is a favourite at home and I make it a point to cook it once every month. Evening times with bonda and tea is something I really look forward to. This is the lite version of the traditional bonda and this lite version is made in the paniyaram pan.
This recipe makes about 15 paniyarams. This recipe has a total of 2 tablespoons + 1 teaspoon of oil. So that’s roughly about 1/2 teaspoon of oil per bonda. So serve this bonda for your family and enjoy it guilt free.
Here are the things you can buy online for making this recipe
BIG Tri-Ply Deep Fry Stainless Steel Saute pan https://amzn.to/347Rqdx
Paniyarakkal https://amzn.to/3ytve9R
Teak-wood Chopping Board https://amzn.to/3hZa4qm
Serrated Knife Set https://amzn.to/3HN9M3D
Here is the video of NOT Deep Fried Urulai Bonda | Potato Bonda Made In The Paniyaram Pan | Aloo Bonda – Lite And Guilt Free Bondas
For the filling
1 teaspoon vegetable oil
1/4 teaspoon split urad dal
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon mustard seeds
1/2 teaspoon minced ginger
1 sprig curry leaves, finely chopped
1/4 cup onions, finely chopped
2 green chillies, finely chopped
3/4 teaspoon salt
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
2 cups boiled and coarsely mashed potatoes
2 tablespoons coriander leaves, finely chopped
2 teaspoon lime juice
For the coating batter
1/2 cup besan
2 tablespoon rice flour
1/4 teaspoon turmeric powder
1/2 teaspoon Kashmiri chilli powder
1/4 teaspoon asafoetida
1/4 teaspoon salt
1/4 teaspoon baking soda
Water to make batter
Other Ingredients
2 tablespoons vegetable oil for making bondas
For the filling
Heat a teaspoon of vegetable oil in a pan. Once the oil is hot, add the urad dal, cumin seeds, fennel seeds, mustard seeds, ginger and curry leaves. Saute for a few seconds. Add the onions and the green chillies. Add the salt and saute the onions for a couple of minutes. Add the asafoetida and turmeric powder. Saute for a few seconds. Add the boiled and coarsely mashed potatoes to the pan and mix well to combine. Cook for a minute. Add the coriander leaves and lime juice and mix well. The filling is ready. Set aside.
For the coating batter
Add all the ingredients mentioned under “batter” and whisk well to combine. Add water little by little and whisk well to make a thick batter. The batter should resemble idli-dosai batter.
To make the bondas
Add half a teaspoon of oil to each mould in the paniyaram pan. Let it heat up. Make small balls of potato filling and dip them in the batter. Take the batter-coated potato balls and add to the pan. Cook for a minute. Flip the balls on the pan and cook for a minute more.
The bondas are ready. Serve hot as is or with coconut chutney.
- Prep Time: 10m
- Cook Time: 20m
Keywords: Urulai Bonda NOT Deep Fried
