Aloo Bonda Toast

Craving for Vada Paav but need to avoid oily food? Then Aloo Bonda Toast is a perfect solution! 


One day, my elder son felt like eating Vada Paav. Was complaining that I did not make it since long as both me and my husband were avoiding oily food. The name of Vada Paav got me drooling too. So what if I am avoiding fried stuff? We can have the same taste without frying. Suddenly got this idea. Luckily, had all the ingredients at home so started putting things together and created this new dish- Aloo Bonda Toast! 

Do give it a try!

 To make Aloo Bonda Toast, we need- 

 For Chutney- 
2 cups chopped coriander leaves 
3 green chilies or as per your preference 
a small piece of ginger 
1 tsp cumin seeds 
1/2 lemon juice 
2 tablespoon Sev (readymade) 

 For Potato filing- 
5 medium sized potatoes- boiled and mashed 
4-5 cloves of garlic 
2-3 green chilies 
1/4 tsp cumin seeds 
2 tablespoon oil 
1/2 tsp mustard seeds 
1/2 tsp Asafetida 
8-10 curry leaves 
1/2 tsp turmeric powder 
2 tsp grated ginger 
1/2 cup copped coriander leaves 
juice of half lemon 
Salt to taste 

For Besan paste- 
 3/4 cup besan/ chickpea flour 
1/2 tsp turmeric powder 
1/2 tsp red chili powder 
Salt to taste 
Water to mix 

 For the toast- 
 7-8 bread slices (white or brown) 
Little oil 

Let us first start with preparing Green Chutney- 

  1. Add Coriander leaves to a blender jar.
  2. Chop green chilies and ginger to small pieces and add them to the blender jar too.
  3. Add 2 tablespoon Sev, 1 tsp cumin seeds, salt as per taste and juice of half lemon.
  4. Blend it all together in a blender jar to a smooth paste.
  5. Our Green chutney is now ready.

Now let us proceed to make potato filling-

  1. Add garlic, green chilies and 1/4 tsp cumin seeds to a mortar and crush it to a coarse paste. You can grind it in small blender jar if you don't want to use mortar and pestle.
  2. Heat a pan on medium heat. Once heated, add oil and let it heat. 
  3. Once the oil is heated, add mustard seeds, Asafetida , chopped curry leaves and the garlic- chili paste.
  4. Stir well for 2-3 minutes till the paste is nicely cooked.
  5. Add Turmeric and cook for half a minute.
  6. Now add boiled and mashed potatoes, salt, juice of half lemon, grated ginger and chopped coriander leaves. Mix well and remove from fire.

Now let us prepare the Besan paste-

  1. Take 3/4 cup besan / chickpea flour in a bowl. Stir gently with a whisk to remove any lumps formed.
  2. Add little water at a time to make a thick paste.
  3. Add salt, turmeric powder, red chili powder and stir it to mix well.
  4. Add more water to make the paste thin so that it is easy to spread and also to cook.
Now let us assemble the toast-

  1. First start heating the griddle on medium to low flame.
  2. Take a slice of bread. You can remove the sides of the bread if you like.
  3. Apply green chutney on the slice of bread evenly.
  4. Then spread the potato mix on it evenly. Press it gently with the spoon so that it sticks to the bread slice.
  5. Then spread the besan paste over it covering the vegetable mix.
  6. Once the griddle is heated, add 1/2 tsp of oil on it and then place the assembled bread slice on it. Veggie part up.
  7. Once it is toasted little over a minute on one side, add few drops of oil on the griddle and flip the toast so that it cooks from the other side too.  
  8. Once it is cooked from other side too, remove it from the griddle. Make sure that the besan paste is properly cooked. Cut to the desired size.
  9. Repeat the same process for all the bread slices.
  10. Spread some Garlic Chutney on the top and serve.
You can watch the process of preparing this recipe on our YouTube channel.

For recipe in English-

For Recipe in Marathi-

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I am Sonali and Welcome to Sonali's Homefoods! Thank you for visiting my blog. This is my attempt to digitize my culinary experiments and also seek creative satisfaction. I am not a professional chef or a nutritionist. I enjoy cooking and often find it meditative as it takes my mind of many unnecessary issues. I look forward to sharing with you all, recipes that are tried, tested, tasted and appreciated by my family and friends. Some recipes that I learnt from my parents, some from my friends and their moms. Some I got from recipe books and some I got from internet. But I am most excited to share with you some recipes that I have developed myself. I look forward to enjoy this delicious journey with you all!

Chia Shrikhanda


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