Time and servings
Time and servings
Nutrition
Nutrition
Per servings.
About
It is a tasty and simple deep-fried fritter made with seasoned and spiced potatoes mashed with chickpea flour batter covering. Aloo vada or Batata vada is a popular snack from Western India if not all over India and is mainly served as an evening snack with a cup of tea or coffee. In addition, it is also served as a patties in between bread or pav which does make it a complete meal. While there are myriad ways to serve this simple vada, the fan following is mainly due to its flavorful taste. In addition, there are different ways to make this simple Batata Vada or Bataka Vada recipe. The most common way is to make just with potatoes and deep fry them with chickpea batter covering. This can also be made with other supporting vegetables and it is also referred to as vegetable bonda. Further, it can also be shaped to any different shapes as per the need or how it is used. The most common way is to make it round in shape, but it can also be done flat or in small ball-like shapes.Ingredients
FOR POTATO STUFFING:
- 7 potato
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp cumin
- 1 dried red chilli (chopped)
- pinch hing
- few curry leaves
- 5 cloves garlic (chopped)
- 1 inch ginger (chopped)
- 2 chilli (chopped)
- ½ tsp turmeric
- 1 tsp salt
- 2 tbsp coriander (chopped)
FOR BESAN BATTER:
- 2 cup besan / gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric
- ¼ tsp ajwain
- pinch hing
- ½ tsp salt
- water (for batter)
- ¼ tsp baking soda
- oil (for frying)
Instructions
- Firstly, in a pressure cooker place 7 potato in a steamer basket.
- Cover and pressure cook for 5 whistles.
- Cool completely and peel the skin of potato.
- Now mash the potato using the potato masher. keep aside.
- In a pan heat 2 tbsp oil, add 1 tsp mustard, 1 tsp cumin, 1 dried red chilli, pinch hing, few curry leaves and splutter on medium flame.
- Add 5 cloves garlic, 1 inch ginger, 2 chilli and saute for 2 minutes.
- Also, add ½ tsp turmeric and saute until the turmeric turns aromatic.
- Transfer the tempering onto the mashed potato.
- Furthermore, add 1 tsp salt and 2 tbsp coriander. mix well,
- Now prepare a small ball-sized ball and keep it aside.
- To prepare the besan batter, in a bowl take 2 cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ¼ tsp ajwain, pinch hing and ½ tsp salt.
- Using a whisk, mix well making sure everything is well combined.
- Furthermore, add water as required and mix well.
- Prepare a smooth thick flowing consistency batter adding water as required.
- Now add ¼ tsp baking soda and mix well.
- Drop the potato ball into the batter, and coat well.
- Deep fry in hot oil, keeping the flame on medium.
- Stir occasionally, until the vada turns golden brown and crispy.
- Finally, enjoy batata vada recipe with green chutney and tomato sauce.
Step-by-step
1
Firstly, in a pressure cooker place 7 potato in a steamer basket.
2
Cover and pressure cook for 5 whistles.
3
cool completely and peel the skin of potato.
4
Now mash the potato using the potato masher. Keep aside.
5
In a pan heat 2 tbsp oil, add 1 tsp mustard, 1 tsp cumin, 1 dried red chilli, pinch hing, few curry leaves and splutter on medium flame.
6
Add 5 cloves garlic, 1 inch ginger, 2 chilli and saute for 2 minutes.
7
Also, add ½ tsp turmeric and saute until the turmeric turns aromatic.
8
Transfer the tempering onto the mashed potato.
9
Furthermore, add 1 tsp salt and 2 tbsp coriander. Mix well.
10
Now prepare a small ball-sized ball and keep it aside.
11
To prepare the besan batter, in a bowl take 2 cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ¼ tsp ajwain, pinch hing and ½ tsp salt.
12
Using a whisk, mix well making sure everything is well combined.
13
Furthermore, add water as required and mix well.
14
Prepare a smooth thick flowing consistency batter adding water as required.
15
Now add ¼ tsp baking soda and mix well.
16
Drop the potato ball into the batter, and coat well.
17
Deep fry in hot oil, keeping the flame on medium.
18
Stir occasionally, until the vada turns golden brown and crispy.
19
Finally, enjoy Batata Vada Recipe with green chutney and tomato sauce.
Video
Tips
The recipe is super simple with very little space to go wrong. Yet to make it perfect some of the critical and important tips and suggestions are –- Potato Mash – The potatoes have to be thoroughly cooked and mashed so that they get a silky smooth texture. Moreover, the seasonings and toppings like spices, and herbs must be evenly distributed. So mash and knead the potato mash evenly.
- Bonda Texture – The outer layer of the Bonda can be crisp or smooth textured. Most commonly it is preferred to have crisp and you can add rice flour or corn flour to make it crisp. Also, you can add baking soda to make it more puffy and
- Seasoning – The most common seasonings are basic spices and herbs used must be evenly spread and distributed. Also, you can experiment by generously adding garlic and ginger to make it more flavorful.
- Frying – The frying has to be done in medium to low flame so that it gets cooked evenly. Also, fry till it gets light golden brown in color. Do not fry till it gets dark. It would generally get a dark color once it is removed from the oil.
- Accompaniments – It does not need any additional side or accompaniments as it is loaded with all flavors and supporting taste agents. Yet when served with green chutney or sweet and spicy sauce, it makes it more special.
Notes
- firstly, make sure to pressure cook the potato well. Keep in mind the potato does not absorb water or else it will be difficult to shape.
- additionally, prepare the batter slightly thick, else the coating will not stick to the potato stuffing.
- also, adding rice flour helps to keep the vada crispier longer.
- finally, Batata Vada Recipe can also be used to prepare vada pav.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/batata-vada-recipe-aloo-vada-recipe/