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Batata Vada

16 Nov

Batata Vada.

Batata vada or aloo bonda is deep fried snack enjoyed all over India. Spicy mashed potatoes are formed into balls before dipping them into besan batter and deep frying. Batata vada is generally served with mint coriander chutney.
Makes: around 8 Batata Vada.


Besan / Gram Flour 1 1/2 Cups
Soda bi Carb 1/8 tsp
Turmeric Powder a pinch
Red Chilli Powder a big pinch
Salt to taste
Oil for deep frying

Potato Stuffing:

Potato 4 – 5 Medium
Onion 1
Green Chiles 3 – 5
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Cilantro few Sprigs
Curry Leaves 4
Lemon Juice 1 – 1 1/2 tsps
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash the potatoes and cut them into halves.
Bring few cups of water to boil in a sauce pot.
Add halved potatoes and boil them till cooked and just soft.
Cool the potatoes a bit and remove the peel.
Break the potatoes into crumbles with help of hands and lightly mash the crumbled potatoes.
Peel and finely chop the onion.
Remove stem, wash and finely chop the green chiles.

Heat oil in a pan, add cumin seeds, curry leaves and asafoetida.
When cumin seeds start to change color, add chopped onion and green chiles.
Fry till onion turns translucent, add turmeric powder, cilantro and salt.
Remove from heat and stir in mashed potatoes and lemon juice.
Cool the potato mixture to room temperature.
Take a big scoop of the prepared potato mixture and form into soft round ball.
Repeat the same with remaining mixture and reserve all the potato balls for later use.

In a mixing bowl, mix together besan, soda bi carb, turmeric powder, red chilli powder and salt together with enough water to make thick and smooth batter.

Heat oil in a frying pan on medium heat.
With the help of a spoon, take each potato ball and dip into the thick besan mixture.
Immediately and carefully leave the dipped ball into hot oil.
Fry on both sides until it turns into light golden color.
Remove onto absorbent paper and repeat the same with remaining potato balls.
Finally deep fry the green chiles and sprinkle with some salt.
Serve batata vada with green chutney and deep fried green chiles.
Notes:Make sure the besan batter is not too thin and not too thick.

Suggestions:If the batata vada is transparent, add more besan to the batter and mix well before continuing with the preparation. If the skin is too thick on batata vada, add few teaspoons of water and thin out the batter.
Variations: Ingredients that go into potato stuffing changes with every recipe. Add red chilli powder, garam masala powder, fennel seeds, coriander seeds etc to the tempering before mixing with the mashed potatoes. Minced ginger can also be added to tempering.
Other Names:Aloo Bonda, Spicy Potato Fritters, Bangala Dumpa Bonda, Batata Vada, Batata Wada.