Mysore Bonda
40 mins
Saffola Masala Coriander Oats 80 grams
Potatoes (Boiled and Smashed) 3-4
Green Chilli 1, finely chopped
Asafoetida (Hing) 1/2 tsp
Turmeric powder 1 tsp (small)
Coriander leaves a small bunch, finely chopped
Onions 1 (small)
Saffola oil as needed
Salt as per taste
Heat oil in a frying pan. Stir in the onions and sauté for a couple of minutes till onions are soft and light golden in colour.

Add green chillies, hing, turmeric, and salt. Pan-fry for a few more minutes. Add the mashed potatoes along with oats, and pan-fry for few more minutes.

Allow the mixture to cool down and mix the coriander leaves. Make balls and keep it aside.

Combine all the batter ingredients preferably in a wide mouth bowl. Add a little water at a time to make the batter thick enough to thickly coat back of a spoon. Whisk the batter for some time and keep it aside.

Preheat a pan. Add a few drops of oil into each cavity.

Dip and coat each of the potato oats balls in the batter and gradually let it into the cavity. Cover the pan and allow the bonda to steam.

Uncover the pan and cook it in the open, on all sides by flipping and turning. Once the bonda gets a golden colour, remove i from the pan and it’s done!

Serve the Aloo Oats Bonda along with green chutney/red chutney, as preferred.