Spoon Fork And Food

BATATA VADA / ALOO VADA

Course

snack

Cuisine

indian, maharashtrian

Keyword

Deep fry

Prep Time

10 minutes

Cook Time

10 minutes

Servings

Piece

Ingredients

Course

snack

Cuisine

indian, maharashtrian

Keyword

Deep fry

Prep Time

10 minutes

Cook Time

10 minutes

Servings

Piece

Ingredients

Instructions

Boil the potatoes in a pressure cooker. Peel, mash and keep aside.
Chop onions, green chillies and garlic.
Take 2 tspn oil in a pan n heat.
Add mustard seeds and as it splutters add chopped garlic and saute it.
Now add chopped onions and green chillies and fry all well.
Adjust salt to as per taste.
Keep aside the potato masala to cool down in room temperature.
Take a large bowl and add besan and baking soda into it.
Now start adding water to make a batter. The batter should b neither too thick nor too thin. The consistency of the batter should b flowing but not running.
Adjust salt in the batter as per your taste.
In a deep thick bottomed vessel or a vok, heat oil for deep frying.
Meanwhile the potato masala must have cooled and now its time to make some balls.
Make equal portions of the potato masala and with ur plam make balls of equal size.
Now as the oil is heated nicely, take one potato masala ball and dip it into the besan batter n deep fry it in medium to high flame. Keep regulating the heat of the oil because if it’s too hot then the vadas may get burn and if it’s not properly heated then the vadas may absorb oil.
Fry the vadas till they are golden in colour and take them out in a blotting/ tissue paper to absorb oil.
Following the same method fry rest of the vadas too.
Serve hot with Green Coriander Chutney or Ketchup.

Recipe Notes

If you liked this recipe, try making it at home and share your feedback with me in comments below 🙂