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.
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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.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
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.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/urulai-bonda-not-deep-fried/
Home-made vegetable rolls made with stuffed vegetables and cheese. Layered Vegetable rolls made with dough from scratch.
Notes
Active dry yeast or Instant yeast can be used in this recipe. Both work well. Use slightly warm water and make sure that the water is not very hot as it will kill the yeast. Any kind of vegetable oil like sunflower oil, rice bran oil, peanut oil, etc… can be used for making this recipe. After making the filling, do not store it as it does not store well and it will become soggy. If planning to make it for later use, add everything mentioned under filling to a bowl except salt and the seasoning. Add the salt and seasoning to the filling just before making the roll so the veggies stay crisp. We add little water while frying the rolls in the pan along with oil as the water will create steam and the breads will cook to a fluffy texture.
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Here is the video of how to make Tawa Fried Cheese Veggie Roll | Homemade Rolls Stuffed With Vegetables And Cheese | Dough Recipe From Scratch
For the dough
6 tablespoons warm water 1/2 teaspoon active dry yeast 1 teaspoon sugar 1 cup maida – all purpose flour 1/4 teaspoon salt 1 teaspoon vegetable oil
For the filling
1/4 cup onions, finely chopped 1/4 cup tomatoes, finely chopped 1/4 cup capsicum, finely chopped 1/4 cup spring onion, finely chopped 1 green chilli, finely chopped 1/2 teaspoon red chilli flakes 1 teaspoon pizza seasoning 1/4 teaspoon salt
Other ingredients
Vegetable oil for assembling and cooking the dough Water for steaming 4 cheese slices
Add warm water, yeast, and sugar in a big bowl. Set aside for a minute. Add the flour and salt and knead for 5 minutes. Halfway through, add little oil and continue to knead. Add little flour for dusting if the dough is very sticky. Once the dough is kneaded, sprinkle a little oil and cover the dough with a lid. Let the dough double in size. It will take about an hour.
Once the dough is doubled, remove the dough to a cutting board and portion the dough into four equal pieces. Set aside.
Add all the ingredients mentioned in the filling into a bowl. Mix well. Set aside.
Take a piece of the portioned dough and spread the dough into a rectangle (about 15cm by 7cm). Apply some vegetable oil on the surface. Spread the filling to cover the middle of the rectangle. Do not stuff a lot of filling. Use it sparingly else folding the dough will be tough. Keep the filling light. Fold one end of the rectangle over the filling and apply oil again on top of the fold. Sprinkle some of the filling again on the fold. Take the other end of the rectangle and place it on top. Spread a layer of oil again on the folded top. Take a cheese slice and cut it in half. Place the cheese slice to cover half of the dough. Fold the remaining half of the dough on top of the cheese slice. Crimp the edges. Set aside. Repeat the same with the remaining dough.
Heat a heavy pan and add little oil. Place the prepared rolls onto the pan. Pour 2 tablespoons of water on the edges of the pan. Cover the pan with a lid and cook on a medium flame for 4 minutes. After 4 minutes, flip the rolls. Sprinkle little oil and pour 2 tablespoons of water from the sides. Cover the pan with a lid and cook on a medium flame for 4 minutes. Our rolls are ready.
These rolls need to be served hot. Enjoy.
- Author: Suguna Vinodh
- Prep Time: 80m
- Cook Time: 10m
