Cooks Joy

After the Spinach Potato Curry, I am here with another spinach and potato dish for the event. This past week was really crazy as K had bought pretty much every vegetable he saw in the Indian store. Note that we go to the Indian store only once in 2 or 3 months and that explains why he bought so much and add a Costco trip to the mix. My fridge was overflowing and I had to plan all my menus to use up those vegetables as soon as possible. Finally, I manged to finish up the vegetables and made these bondas with the leftover spinach dying to be used.

This is a healthy and low calorie snack because I used the kuzhi paniyaram (pancake puff) pan and taste wise we did not notice a difference. My son loved it a lot and kept asking for more and I was more than happy to let him have it given that this bonda is loaded with spinach. The kuzhi paniyaram pan is a big boon to people like me who hate deep frying. I have made vadais, bondas, paniyarams of course in this pan and everything turned out delicious. Off to the recipe.

Check out the Broccoli and Tofu bonda made using the kuzhi paniyaram pan.

Ingredients
5 small potatoes boiled and mashed
2 cups spinach chopped
Salt
1/2 – 1 tsp chilly powder
A pinch of turmeric
1 tsp coriander powder
1 tsp chat masala
1 tsp cumin seeds

For Batter
1/2 cup besan flour (gram flour / Kadala maavu)
1/4 cup rice flour
1/2 tsp chilly powder
Salt

Method – Batter for dipping the balls
Take besan flour in a bowl.