A rainy evening, a plate of hot and divine Batata vada with your favorite cuppa tea and lots of Gup Shupp. Wow! I yearn for these special evening and you already know what makes it special. YASS!
So basically Batata Vada, also known as aloo bonda, is a popular Maharashtrian snack made of deep-fried potato dumplings covered with chickpea batter. A perfect snack to munch on when the cravings kick in, the pillow insides and crunchy outside makes it a quite a rage.
It’s impossible to eat them every day from vendors or markets. The recipe that I have today is super easy and these vadas will taste like they have come straight from a shop. Pack it between the Pav or eat them as is.
Keep Calm and let’s make some awesome Batata Vada!
Batata Vada Video Recipe and Text Recipe Below
- 1 & 1/2 Cup Gram Flour
- 1 & 1/2 Tbsp Rice flour
- 1/3 Cup Finely chopped coriander
- 3 Large Boiled & chopped potatoes
- 1 Tbsp Cooking oil Few Curry leaves
- 1/4 Tsp Mustard seeds
- 1/2 Tsp Cumin seeds
- A piece of Dry Red Chili
- 1/2 Tbsp Sesame seeds
- 1/4 Tsp Turmeric Powder for Batter
- 1/4 Tsp for Potato masala
- 1/4 Tsp Asafetida
- 1 Tsp Garlic paste
- 1/2 Tsp Ginger paste
- 1/2 Tbsp Black salt
- 1/2 Tbsp Red chili powder
- 1/2 Tbsp Chat masala
- 1/2 Tbsp Garam masala
- 1/2 Tbsp Dry mango powder
- 3 Crushed Green chili
- Salt to Taste
- In mixing bowl add gram flour, rice flour, ¼ tsp turmeric powder, salt to taste and chopped coriander leaves (optional).
- Add water in batches to prepare a semi thick batter.
- Heat a pan and pour oil.
- Add dried red chili, lower the flame and add mustard seeds.
- After you hear the pop add cumin seeds, sesame seeds, and curry leaves.
- Now add ginger garlic paste, crushed green chilies and mix well. Cook for a minute.
Take out the red chili and curry leaves (optional if you like the taste let it be)
- On a low flame add turmeric powder, asafetida, black salt, red chili powder, Garam masala and finally chat masala.
- Now add the boiled pieces of potatoes and mix well. On low flame cook for a minute.
- Next mash the potatoes in the pan itself, add dry mango powder, chopped coriander leaves, salt to taste and mix well. Let it cool down.
- Taking a spoonful of stuffing in the palms roll it smoothly into a ball.
Prepare the ball similarly.
- Heat oil in a deep bottom pan.
- Dribble a spoonful of hot oil in the batter and mix well. This will give the perfect crunch to Batata Vadas.
- Dip the Batata vada in batter and gently slide them into the hot oil.
- Fry on the medium-high flame and until light-golden in color from all sides.
- Take them on a kitchen towel lined plate.
You should serve them piping hot with ketchup or home-made green chutney. A great supper dish to enjoy with family and friends. Do try in your kitchen.
Share your cooking experience with me. Keep posting your comments and valuable feedback.