Batata vada is famous Indian street food. You will test find batata vada in every corner of Mumbai. This tempting street food is liked by people of each age group.
Aloo vada is nothing but tasty mashed potato patty coated with gram flour batter, which then deep-fried. Tea, potato vada, and monsoon are the perfect combination I ever found.
You can serve potato vada sandwiched with pav(vada-pav). Just apply green chutney and spicy peanut chutney on pav and place potato vada sandwiched in pav slice.
In different regions, potato vada is identified with different names such as aloo vada, batata vada, aloo bonda, batata bonda, potato bonda.
Batata Vada
Ingredients
- 3 potatoes [medium sized]
- 2 cups gram flour
- 6-7 garlic cloves
- 1 inch ginger
- 8-9 green chilies
- 1 teaspoon red chili powder
- Turmeric powder
- Curry leaves
- Coriander [cilantro]
- Mustard seeds
- Cumin seeds
- Asafetida [hing]
- Baking soda
- Carom seeds
- Oil for deep fry
- Salt to taste
Instructions
Stuffing:
- To boil potatoes, add 4 medium-sized potatoes and 2 glasses of water to a pressure cooker. Take 7-8 whistles on high flame.
- When steam comes out automatically, open the lid and take out potatoes in a bowl. Let them cool.
- Peel the potatoes and mash them with a large spoon or fork or potato masher.
- Take 4-5 medium-sized chilies, 5-6 large cloves of garlic, 1 inch of ginger and a handful of coriander in the grinder. Grind all ingredients roughly.
- Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to it. When cumin seeds and mustard seeds start crackling add ¼ teaspoon of asafoetida[hing], 4-5 finely chopped curry leaves and ½ teaspoon of turmeric powder in it.
- Stir it well and add roughly grinded ginger-garlic-chili-coriander paste in it. Cook it for 1 minute on low flame with continuous stirring. Add this mixture to mashed potatoes carefully. Also, add salt to taste and mix it properly with help of a spoon and keep it aside. [You can add mashed potatoes to the mixture in a pan]
Coating:
- Take 2 cups of gram flour in a large bowl. Add½ teaspoon carom seeds, 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder [optional] and salt to taste in it.
- Add water in small parts and mix well to make a smooth batter for perfect vadas.
Frying:
- Take a stuffing bowl, make the balls of potato stuffing as you desire.
- Take sufficient oil in a pan or kadhai for deep frying potato vadas. Let it heat on a high flame.
- Once the oil is hot, add 1 tablespoon of hot oil from a pan in the batter carefully. And mix well. Also, add 1 pinch of baking soda to the batter and mix properly.
- To check the oil in a pan is ready for frying or not, add a small part of the batter in a pan using a spoon. If batter comes up immediately in a pan, the oil is ready for frying.
- Add potato stuffing ball in batter, coat the batter properly with the help of a spoon or hand and add it to the frying pan. [While adding vadas in a frying pan, the flame should be low]
- Fry the vadas gently on medium flame. Do not overcrowd the pan. Add only 3 vadas at a time in medium-sized pan or kadhai.
- Do not stir immediately after adding vadas to the pan, let it set for some time. And fry until they turn into golden colour.
- Fry all vadas as mentioned above.
- Fry green chilies in the same oil for serving with vadas. Add a pinch of salt on fried chilies to taste.
- Serve the potato vadas with fried chilies and peanut chutney with pav.
Notes
- In the above ingredients, 6-7 vadas will be made.
- Add only a pinch of baking soda in the batter, over baking soda make vadas oily.
- If there is any flour left, add finely chopped onion in it and make a thalipith or besan dosa.
Nutrition
Batata Vada Recipe With Step By Step Photos:
Stuffing for Batata Vada :
- To boil potatoes, add 4 medium-sized potatoes and 2 glasses of water to a pressure cooker. Take 7-8 whistles on high flame.
2. When steam comes out automatically after some time, open the lid and take out potatoes in a bowl. Let them cool.
3. Peel the potatoes and mash them with a large spoon or fork or potato masher.
4. Take 4-5 medium-sized chilies, 5-6 large cloves of garlic, 1 inch of ginger and a handful of coriander in the grinder. Grind all ingredients roughly.
5. Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to it. When cumin seeds and mustard seeds start crackling add ¼ teaspoon of asafetida [hing], 4-5 finely chopped curry leaves and ½ teaspoon of turmeric powder in it.
6. Stir it well and add roughly grinded ginger-garlic-chili-coriander paste in it. Cook it for 1 minute on low flame with continuous stirring. Add this mixture to mashed potatoes carefully. Also, add salt to taste and mix it properly with help of a spoon and keep it aside. [You can add mashed potatoes to the mixture in a pan]
Coating For Aloo Vada:
- Take 2 cups of gram flour in a large bowl. Add ½ teaspoon carom seeds, 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder [optional] and salt to taste in it.
2. Add water in small parts and mix well to make a smooth batter for perfect vadas.
Frying Batata Vada:
- Take a stuffing bowl, make the balls of potato stuffing as you desire.
2. Take sufficient oil in a pan or kadhai for deep frying potato vadas. Let it heat on a high flame.
3. Once the oil is hot, add 1 tablespoon of hot oil from a pan in the batter carefully. And mix well. Also, add 1 pinch of baking soda to the batter and mix properly.
4. To check the oil in a pan is ready for frying or not, add a small part of the batter in a pan using a spoon. If batter comes up immediately in a pan, the oil is ready for frying.
5. Add potato stuffing ball in batter, coat the batter properly with the help of a spoon or hand and add it to the frying pan. [While adding vadas in a frying pan, the flame should be low]
6. Fry the vadas gently on medium flame. Do not overcrowd the pan. Add only 3 vadas at a time in medium-sized pan or kadhai.
7. Do not stir immediately after adding vadas to the pan, let it set for some time. And fry until they turn into golden color.
8. Fry all vadas as mentioned above.
9. Fry green chilies in the same oil for serving with vadas. Add a pinch of salt on fried chilies to taste.
10. Serve the potato vadas with fried chilies and peanut chutney with pav.
