My love for street food, makes me want to try almost every high calorie snack / appetizer on my appe pan. So here I am yet again, sharing how to make Batata Vada / Aloo bonda in an appe pan. Since it has a batter coating, most people wonder how can you make it in an appe pan. So here is my step by step recipe for the famous Batata Vada / Aloo bonda.
What I love about this version of batata vada / Aloo bonda is that, typically they are fried and can be very high in calories thanks to the potatoes and the cooking method. This version is for people like you and me, who are always looking for healthy no fry recipes & low in calories.
Ingredients
- For the stuffing
- 3 medium potatoes, boiled & peeled
- 5-6 curry leaves, chopped (optional)
- 1/2 teaspoon black mustard seeds / rai
- 1/4 teaspoon turmeric / haldi
- 5-6 garlic pods
- 3 green chilies, finely chopped / as per taste.
- 2 tablespoon cilantro, chopped / dhaniya
- 1 lemon, juice
- For the batter
- 2 cups chickpea flour / besan
- 1/2 teaspoon cumin / zeera
- 1/2 teaspoon salt to taste
- 1 tablespoon oil
Instructions
- For the stuffing
- Mash the boiled potatoes.
- In a chopper, prepare a green mixture of chop green chilies, garlic and cilantro. Make sure they are chopped finely.
Prepare the potato stuffing in a wok or a pan. Heat the utensil, add 1 teaspoon oil. for tempering add mustard seeds, turmeric, and green mixture.Add lemon juice and salt and mix the ingredients thoroughly.-
To this mixture add the mashed potatoes and again mix thoroughly.Let the potato stuffing cool for a few minutes.
In the meantime prepare the batter. Add 1/2 cup water to besan, salt, cumin to make it a thick batter
Now make equal portions of the potato stuffing. Roll them each into the shape of a ball.- Heat the appe pan with a few drops of oil in each cavity.
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Add a small amount of batter into each cavity, just enough to make a scoop like cavity. Sorry I realize the picture is over exposed and will replace it with a better picture soon, I promise.
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Place the potato stuffing into each cavity.
- Top off the cavity again with the batter, making sure the entire potato stuffing is covered.
- Cook for approx. 4-5 minutes on each side on slow - medium heat.
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Serve them with either pav / bread or mini dinner rolls as mini sliders with green chutney, garlic chutney or sweet tamarind chutney or even ketchup.
- If you liked this recipe and need some ideas and inspiration to enjoy guilt-free cooking, check out our most popular post on the blog : 30 Appe Pan Recipes, Tips & Video . If you would like to buy the Appe pan, we recommend buying the Tabakh brand from Amazon.
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Batata Vada / Aloo Bonda made in Appe pan
Ingredients
- For the stuffing
- 3 medium potatoes, boiled & peeled
- 5-6 curry leaves, chopped (optional)
- 1/2 teaspoon black mustard seeds / rai
- 1/4 teaspoon turmeric / haldi
- 5-6 garlic pods
- 3 green chilies, finely chopped / as per taste.
- 2 tablespoon cilantro, chopped / dhaniya
- 1 lemon, juice
- For the batter
- 2 cups chickpea flour / besan
- 1/2 teaspoon cumin / zeera
- 1/2 teaspoon salt to taste
- 1 tablespoon oil
Instructions
- For the stuffing
- Mash the boiled potatoes.
- In a chopper, prepare a green mixture of chop green chilies, garlic and cilantro. Make sure they are chopped finely.
- Prepare the potato stuffing in a wok or a pan. Heat the utensil, add 1 teaspoon oil. for tempering add mustard seeds, turmeric, and green mixture.Add lemon juice and salt and mix the ingredients thoroughly.
- To this mixture add the mashed potatoes and again mix thoroughly.Let the potato stuffing cool for a few minutes.
- In the meantime prepare the batter. Add 1/2 cup water to besan, salt, cumin to make it a thick batter
- Now make equal portions of the potato stuffing. Roll them each into the shape of a ball.
- Heat the appe pan with a few drops of oil in each cavity.
- Add a small amount of batter into each cavity, just enough to make a scoop like cavity.
- Place the potato stuffing into each cavity.
- Top off the cavity again with the batter, making sure the entire potato stuffing is covered.
- Cook for approx. 4-5 minutes on each side on slow - medium heat.
- Serve them with either pav / bread or mini dinner rolls as mini sliders with green chutney, garlic chutney or sweet tamarind chutney or even ketchup.
Prepare the potato stuffing in a wok or a pan. Heat the utensil, add 1 teaspoon oil. for tempering add mustard seeds, turmeric, and green mixture.Add lemon juice and salt and mix the ingredients thoroughly.
To this mixture add the mashed potatoes and again mix thoroughly.Let the potato stuffing cool for a few minutes.
In the meantime prepare the batter. Add 1/2 cup water to besan, salt, cumin to make it a thick batter
Now make equal portions of the potato stuffing. Roll them each into the shape of a ball.
Add a small amount of batter into each cavity, just enough to make a scoop like cavity. Sorry I realize the picture is over exposed and will replace it with a better picture soon, I promise.
Place the potato stuffing into each cavity.
Top off the cavity again with the batter, making sure the entire potato stuffing is covered.
Serve them with either pav / bread or mini dinner rolls as mini sliders with green chutney, garlic chutney or sweet tamarind chutney or even ketchup.
Parul says
Very innovative---Too Good.
Soniya Saluja says
Thanks.. hope you try our other recipes too.
Pongodhall says
I've never looked back since I had my appe/paniyaram pan. And doing recipes like this are now so easy. I really appreciate the variaty you do.
Mabel Erevelles says
Brilliant recipes for all one can do with the appe pan !No deep frying ! So good Thank you for the recipes .
freda says
Very innovative ! Will try this soon dear :)
Soniya Saluja says
Glad you liked it :D Do share your feedback with us.
Lydia says
Hi Soniya,
Thank you for your posting. Like you I am always trying to reinvent soggy oily goodies. Just a thought. If the batter were slightly thick, the bondas could be dipped in the batter and then placed in a well greased/brushed aebelskiver pan. Basically, the coating should serve as a casing to hold the potato mixture. Pouring batter over seems a bit of a messy process, though your bondas look gorgeous. I've ordered a pan and will experiment and post my comments. Another way. Put the batter in a squirt bottle (ketchup bottle found at fast foods) and drizzle batter on top like pouring fondant on petit fours. That should work. Perhaps one would have more control with that.
Soniya Saluja says
Hello Lydia, Thanks you for your suggestions :) I had made these 1st time in 2014, made them countless times after that with different techniques.. Like you have mentioned above . What worked for me was putting the batter in a Ziplock bag ,snip the end and pour it in the cavities . Do share in your feedback with us when you try it .
Lydia says
Hello Sonija,
I tried the Vadas but did the batter slightly different -- 1 cup chickpea flour, 1/2 cup rice flour, 1 tbs. oil, 1/2 tsp. baking soda and 1/2 tsp. baking powder (to lighten batter since they were not being deep fried). I brushed the cavaties with oil and pore the batter to fill 1/3rd. Then, I quickly insert the balls of potato mixture and pored batter sparingly over ONLY to cover. A technique that needs practise. I pushed the excess batter around the sides with a small wooden knife then twirled the vadas using 2 wooden skewers. Here's what I will do next time. After I have formed the golf sized balls of the potato mixture, I will chill them awhile. I think that will help. They came very nice, got easier as I did them. Wish I could add a picture.