Aloo bonda

Ever since I had a "Eureka" moment, and used the paniyaram pan for making dahi-bhallas, I have been thinking of new ways to push the barrier. After pakodas, muffins, and sundry other stuff, one of the last bastions of "deep fried" food has been broken.

Presenting Aloo bonda/ Batata Vada made on the paniyaram pan. Since I wasn't sure if I would be able to pull it off, I made this with aloo stuffing left over from making aloo-parathas, but from now on, I am going to make it for itself.

2-3 potatoes

1 onion

1 green chilli

1/2 tsp haldi powder

salt to taste

cooking oil

For the batter

4 tbsp besan

salt, red chilli powder, dhania powder to taste

Method
Pressure cook the potatoes for 2 whistles. After it cools down, peel and mash well.
Cut the onions and green chillis into tiny pieces.
Mix the potatoes, onions, green chillies, salt and haldi powder well.

Make a batter, of dropping consistency.

Make balls a few milimeters less than the diameter of the paniyaram pan's mould. Dip the balls in the batter, and place in the paniyaram pan. Drizzle a few drops of oil in each of the moulds, and cook on a low flame till it starts coming out. Turn over, and cook the other side.

It doesn't taste exactly as good as the deep fried version does, but unless you know the difference, you may not be able to make out.