What is Batata Vada or Aloo Bonda?
Batata vada is popular Indian vegetarian fast food or street food specially in Maharashtra (Mumbai) and Gujarat. Batata means potatoes and vada means fritter. It is nothing but mashed potato patty coated in chickpea flour batter and then deep fried. Other names for batata vada are Aloo Bonda, Aloo Vada, Batata Bonda, Batata Vada, Potato Bonda, Potato Vada. This is also called batate ambado in Konkani, coastal Karnataka. Konkanis generally prepare this as a breakfast or tea time snack during festivals (without garlic) and other occasions (with garlic) such as birthday parties, engagements etc. I like both versions, but I have observed that when garlic is added it enhances the taste of this snack. Again different regions have their own variations, but this recipe below is one of our family’s favorite. This can be served alone with cup of hot tea or coffee or with a dip such as tomato ketchup or any chutney of your choice. Also you can prepare khara boondi with left over batter 🙂 Some chutneys that can be served with this are green coconut chutney, mint chutney, dates chutney
In my next blog post I will show how we can use these batata vadas to make a yummy street snack Vada Pav - Indian burger or slider. Do check this build-on recipe!
Preparation time : 30 minutes Serves : 9 to 10 vada / ambade / bonda depending on size
Ingredients for Batata Vada or Aloo Bonda
For the batter : Chickpea flour / Besan - ½ cup Red chile powder - ½ tsp Cumin seeds - 1 tsp Turmeric powder- ¼ tsp Asafoetida / Hing - Pinch Salt - to taste Rice flour - 2 to 3 tablespoon ( optional) For the filling: Medium potatoes - 2 Green chilies finely chopped - 2 Ginger grated - 1 tbsp Coriander leaves / Cilantro finely chopped - 2 to 3 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Garlic cloves finely chopped - 3 (optional) Asafoetida / Hing - small pinch Turmeric powder - pinch Curry leaves - 1 sprig, finely chopped Salt - to taste Vegetable Oil - 1 teaspoon + for frying
How to make the best batata vada at home?
Step I (Prepare the filling)
Peel the skin of potatoes, cut them into cubes and wash them. Cook the potatoes in any way desired but make sure they are just firm and not mushy. I have just sprinkled water, covered with lid and microwaved the potatoes for 5 minutes. Alternatively, you can cook potato cubes in boiling water for 15 to 20 minutes or pressure cook it for 2 whistles or cook even in steamer or pot. In a small pan, heat oil on medium to low flame. Add mustard seeds, and when they start to splutter add urad dal, garlic cloves (skip if you are preparing on vrat days) and hing and sauté till the raw smell of garlic goes off (about 1 minute) and urad dal becomes light in color.. Next add turmeric powder, curry leaves and saute for another few seconds. Mash the cooked potatoes. To this add green chilies, ginger, coriander leaves, salt and sautéed ingredients prepared above and mix well. Divide this into 9 or 10 portions or to desired size bonda or vada and make balls out of it.
Step II (Prepare the batter)
In a bowl, add chickpea flour, red chilli powder, cumin seeds, turmeric powder, asafoetida, salt, and mix. To this add water little by little and whisk to form a batter that is thinner than pancake batter. See that there are no lumps and batter is not too thick or too thin. The amount of water I added was approximately ⅓ cup but not more than ½ cup. This also varies based on brand of flour, weather conditions and water. Your vadas should be coated easily in this batter. If the batter is too thick then add water, and if it becomes too watery then add chickpea flour and adjust accordingly.
Step III (Frying the vadas or bonda )
Heat oil in a heavy bottomed pan for frying. Once the oil is hot, dip each potato ball in the batter and drop it in oil. Add 4 to 5 balls depending on the size of your pan. Deep fry them till they are golden brown in color. Transfer this to paper towel to absorb any excess oil. Repeat the process for remaining potato balls. Batata Vadas or Aloo Bonda are now ready. Serve hot and enjoy.
Tips to make best batata vada or aloo bonda:
To check if the oil is hot, drop few drops of batter and check if it sizzles and comes up. Vary the spiciness as per your taste. If the oil is cold, vadas will absorb excess oil and If it is too hot, vadas will turn brown. Best practice is to fry between medium and medium high flame. Do not boil potatoes more than needed. It should be firm and not mushy. Adding rice flour is optional. I have tried adding as well as skipping it. Adding it makes your outer cover more crispier. Consistency of batter place very important role in making perfect vadas. If batter is thick, vadas will become hard and If batter is thin, then stuffing will come out and its going to be messy. If you do not like pieces of green chilies and ginger you can also make paste out of it and add it to the recipe. Some people add pinch of baking soda to batter to make it fluffier. I generally skip adding it and find no difference.
Recipe card
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