### TranslatedIngredients: 1 cups Gram flour (besan),1/4 cup Rice flour,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,1/8 teaspoon Baking soda,Salt - to taste,1 teaspoon Sunflower Oil,1 teaspoon Mustard seeds,3 Potatoes (Aloo) - boiled & mashed,2 Green Chillies - finely chopped,1 sprig Curry leaves - finely chopped,1 inch Ginger - grated,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,1/4 teaspoon Asafoetida (hing) ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Low Fat Aloo Bonda Recipe, first prep all the ingredients ready and boil the potatoes and keep ready as well. In a small mixing bowl, add the besan, rice flour, turmeric powder, 1/4 teaspoon red chili powder,  baking soda and salt. Add a little water at a time and make a thick batter. Keep this aside.To make the aloo bonda masala, heat a pan with a teaspoon of oil over medium heat. Add the mustard seeds and allow it to crackle. Add the curry leaves, green chillies, ginger, potatoes, turmeric powder, red chilli and asafoetida powder.Add salt to taste and mix well.Divide potatoes into lemon size portions. Add a teaspoon of oil in each cavity of the kuzhipaniyaram pan and place over medium heat.Dip aloo bonda masala in batter and place into the cavities and pan fry until browned and crisp. Serve the aloo bonda with mint chutney and a cup of filter coffee as a tea time snack.
