Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe

4.20 from 5 votes

Batata Vada is a popular Indian vegetarian fast food in Maharashtra, India. It literally means potato fritters. This can be served alone with cup of hot tea or coffee or with a dip such as tomato ketchup or any chutney of your choice.

Prep Time 10

Cook Time 45

Total Time 55

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Reading Time: 7 minutes

Batata Vada, (Mumbai Style Aloo Bonda), is a popular Mumbai Street Food. Ginger, Green chilli and garlic flavoured potato dumplings dipped in besan and corn flour batter and deep fried in oil. When served hot, they are so crispy and yummy. Vada Pav is another famous street food in Mumbai where in this batata vada is stuffed inside bread bun (pav) and served as a snack or breakfast accompanied by chutney.

Batata vada also known as Aloo Bonda but it has slight variation of how we prepare aloo bonda in South Indian Style. We make aloo bonda by adding just red chilli powder. But here the main secret ingredient is Garlic-Ginger-Green Chillies. These ” 3G’s” make this dish extremely tasty and unique than our conventional SouthIndian style Aloo Bonda. Now lets go ahead and see how to make this Crunchy, spicy and delicious Batata Vada (Aloo Bonda)..

Tips for making Batata Vada:

The Potato filling mixture should not be watery. If the cooked potatoes have more moisture in it, allow the moisture to get absorbed in a non-stick pan and then make dumplings out of the potato mixture

Add Lemon juice if you need a little tangy flavor to aloo masala

Batter Consistency is the main step to get perfect outer cover. If the consistency of batter is too thick, then the outer cover of the vada will be very hard. But if the consistency is too thin, then the outer cover cooks quickly and turn dark brown or black while frying. So the consistency should not be too thick or too thin

Use of Corn flour or Rice flour with gram flour helps to get crispier Vada

Always use low to medium flame to deep fry the batata vada till golden brown

Instead of deep frying, we can use Paniyaram Pan and use less oil

Serving Option: Serve Batata Vada hot with green chutney or tamarind-dates chutney or with curd. Or stuff with Pav and serve as a chaat

Recipe Card for Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe:

Instructions with Step by Step Pictures:

First lets start with the filling of the vada. Take the green chillies, ginger and garlic cloves in a mixer and grind it to a nice paste. This is the spice mix for our filling.

Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and hing and fry for few seconds. Then add the ground ginger-garlic-green chilli paste and saute it for couple of minutes in medium flame.

I have already boiled the potatoes and mashed it coarsely and kept it aside. Add these coarsely mashed potatoes to the pan and mix well

Then add turmeric powder, salt and mix well. To the pan, then add finely chopped coriander leaves and mix everything well.

Our Potato filling is ready. Allow the filling to come to room temperature and make lemon sized balls out of the filling and set it aside

Now, lets prepare out batter. In a mixing bowl, add besan flour, corn flour and turmeric powder and mix well. Then add red chilli powder and salt and mix well.

Then add water little by little and mix well and make it like a bajji batter. The batter should not be too thick or too thin. Heat oil in a pan. Just before you fry the dumplings, add a pinch of Bi Carbonate of Soda and a tablespoon of hot oil and mix everything well. Adding soda salt should be at last, just before frying the batata vada. If you plan to make these batata vada for guests, then prepare the dumplings and also the batter without adding soda salt and hot oil and keep it ready. When the guests arrive and they are ready to be treated, then heat the oil and add hot oil along with soda salt and mix the batter .

Add each dumplings to the vada batter and nicely coat then with the batter using a fork. Fork will help to have a nice coating than using our hand. Then using the fork itself, gently drop each coated dumplings in the hot oil and fry them

Flip the batata vada on other side and fry them in medium flame till they are crispy and turn golden brown outside. Remove the fried batata vada from oil and place them in paper towel to drain excess oil.