Name: Batata Vada Recipe | Aloo Vada Recipe | How to make Batata Vada
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 Vada
Cuisine: Maharashtrian
Ingredients: For Potato Filling 5 medium-sized potato; 3-4 green chilies; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1-inch ginger; 4-5 garlic cloves; 2 tablespoon oil; ¼ teaspoon turmeric; 1 teaspoon coriander powder; 1 tablespoon lemon juice; 3 tablespoon coriander leaves; ¼ teaspoon asafetida (hing); Ingredients for Besan Batter 1 cup besan (gram flour); ½ teaspoon carom seeds (ajwain); Pinch of turmeric; ½ teaspoon red chili powder; ½ teaspoon baking soda; Salt to taste; ¾ cup water or as required; Other Ingredients Oil for frying

Batata Vada Recipe | Aloo Vada Recipe | How to make Batata Vada | Maharashtrian Style Batata Vada with detailed photos.

Batata vada is a fried potato fritter and is a famous street food in Maharashtra, India. It is also served as a tea time snacks or party snacks.

In South India, batata vada is known as Aloo Bonda or Potato Bonda. But it originated in Maharashtra from Marathi cuisine.

Batata Vada is a fried potato ball coated with gram flour batter. The process of making batata vada varies from region to region but here I have made the traditional Maharashtrian style batata vada.

Easy to make Batata vada or aloo vada is usually served with garlic chutney and fried green chilies, which makes it very delicious. But you can also serve this batata vada with sauce and green chutney.

For more Maharashtrian recipes, do check- Amrakhand, Bhajni Chakli, Ukadiche Modak, Basundi, Narali Bhat

Also, check our other snacks recipes- Poha Cutlet, Aloo Bhujia, Chilli Cheese Toast, Potato Smiley, Samosa, Corn Cheese Balls, Sabudana Vada, Falafel Wrap, Veg Lollipop, Potato Fries

Ingredients

For Potato Filling

5 medium-sized potato, 3-4 green chilies, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1-inch ginger, 4-5 garlic cloves, 2 tablespoon oil, ¼ teaspoon turmeric, 1 teaspoon coriander powder, 1 tablespoon lemon juice, 3 tablespoon coriander leaves, ¼ teaspoon asafetida (hing)

Ingredients for Besan Batter

1 cup besan (gram flour), ½ teaspoon carom seeds (ajwain), Pinch of turmeric, ½ teaspoon red chili powder, ½ teaspoon baking soda, Salt to taste, ¾ cup water or as required

Other Ingredients

Oil for frying

Preparation

1. Wash and boil 5 medium-sized potatoes.

2. Peel and mash the potatoes.

How to make Potato stuffing

1. In a grinder jar, takes 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 6-7 garlic, 1-inch ginger, and 3-4 green chilies.

2. Coarsely grind them.

3. Now heat the pan with 2 tablespoon oil and add ground chili cumin mixture. Saute for a minute on low flame.

4. Further, add ¼ teaspoon turmeric, 1 teaspoon coriander powder, and ¼ teaspoon of hing. Stir well.

5. Add mashed potatoes and salt.

6. Mix all the ingredients very well.

7. Lastly, add 3 tablespoon coriander leaves and 1 tablespoon lemon juice. mix everything well.

8. Switch off the flame and keep the potato mixture aside for cooling down.

9. Now make 10 balls from the potato mixture.

How to make Besan Batter

1. In a mixing bowl, take 1 cup besan (gram flour), ½ teaspoon carom seeds, a pinch of turmeric, ½ teaspoon red chili powder, and salt to taste.

2. Add ¾ cup water or as required.

3. Make a thick, lumps-free batter.

4. Add ½ teaspoon baking soda and mix very well.

How to fry Batata Vada

1. Heat the oil in Kadai for frying.

2. Deep the aloo balls in besan batter.

3. Gently coat the aloo balls with besan batter.

4. Add coated potato balls to hot oil and fry them on medium flame.

5. When the vada looks golden from one side, flip them and fry until looks golden and crisp.

6. Remove batata vada from kadhai.

7. Serve Batata Vada when it’s hot with garlic chutney.

Suggestion

1. Don’t overcook the potatoes.

2. You can also make patty shape batata vada instead of the round shape.

3. Also, don’t make too runny or too thick besan batter.

Recipe Card for Batata Vada

Yield: 10 Vada