Batata Vada is a potato mash patty (round in shape), coated with chickpea flour and deep fried. Best served with spicy red chutney and as vada between ladi pav.
The most popular street snacks around various states in India. Commonly known as Aloo Bada or Batata Vada is eaten mostly in breakfast with firey red hot chutney or sandwiched between a big ladi pav to make vada pav which itself is the staple Mumbai snack.
Batata Vada has now reached global platform and is found served in some of the finest restaurants as well. Called by different names in different regions, be it Batata Vada, Aloo Vada, Aloo Bonda, Aloo Gunda or more…the taste and the flavors vary but the method and the preparation remains the same.
How to serve Batata Vada?
Batata Vada is a popular street snack in various parts of the country. So having said that, it’s obvious that the snack will be served with chutneys. So basically every region has their own way of making chutneys and serving. In Maharashtra the snack is particularly served with fried green chilies , dry garlic Chutney and a spicy red Chutney made with red peppers. Where as in the central region like Madhya Pradesh its served with green coriander chutney and some curd to balance the heat. The place where I live, Chattishgarh …here the Aloo vadas are served with a thin chickpea curry and some chutney to go along. We also find Jalebi as a best pair of Aloo Vada.
So when preparing at home, just make chutneys of your choice and serve with lots of love.
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
Piece
|
- 5 Potatoes medium
- 2 Onions medium chopped
- 1/2 Cup Peas Optional
- 2 green chillies finely chopped
- 2 - 3 pods garlic chopped
- 1/2 tspn turmeric
- 1 tspn Kashmiri Red Chili Powder
- 1 tspn Garam Masala Powder
- 1/2 tspn Mustard seeds
- 1.5 cups Besan/ Chickpea flour 1.1/2
- salt as needed
- 1 pinch Sodium bi carbonate ( baking soda)
- Oil for deep frying
Ingredients
|
|
- 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.
If you liked this recipe, try making it at home and share your feedback with me in comments below 🙂