Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe

Posted on Mar 31st, 2015

by Sowmya Venkatachalam

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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 and served as a snack or breakfast accompanied by chutney.

Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe

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)..

Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe

Preparation and Yield:

Preparation time	10 mins
Cooking Time	45 mins
Yield	25

Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe

Ingredients For Batter:

Gram Flour	1.5 Cups**
Corn Flour	1 tablespoon
Turmeric Powder	1/4 teaspoon
Red Chilli Powder	1/2 teaspoon
Salt	To Taste
Baking Salt / Bi Carbonate of Soda	1 generous Pinch
Oil	1 tablepsoon + Frying

Ingredients for Filling:

Boiled Potatoes	5
Green Chillies	4-5
Ginger	1 Inch Piece
Garlic Cloves	10
Turmeric Powder	1/4 teaspoon
Chopped Coriander Leaves	1 tablespoon
Salt	1/4 teaspoon
Oil	1 teaspoon
Mustard Seeds	1/2 teaspoon
Hing	1/4 teaspoon
Curry Leaves	few

Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe

Method:

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.