Batata Vada Recipe | Mumbai Style Aloo Bonda Recipe
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.
Servings: 25 Vada
Heavy Bottomed Pan
- 1½ Cups Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
- 1 tbsp Corn Flour
- ¼ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- 1 tsp Salt Adjust As Needed
- a Pinch Baking Soda
- 3 Cup Oil For Deep Frying
- 5 Potatoes Boiled, Peeled
- 4 Green Chili
- 1 inch Ginger
- 10 Garlic cloves
- ¼ tsp Turmeric Powder
- 1 tbsp Coriander Leaves
- 1 tsp Salt
- 2 tsp Oil
- 1 tsp Mustard seeds
- a Pinch Asafoetida (Asafetida / Hing)
- Few Curry leaves
Prepare Aloo Filling
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.
Serving: 2vada | Calories: 264kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g