Batata Vada | Aloo Bonda | PotatoVada

Batata(Potato) vada is one of the most popular snacks in India. In Maharashtra this recipe is called Batata vada, In south potato bonda, and In Gujarat, it is also called batata vada. There are a lot of variations of potato stuffing, so you can find so many different tastes in the different place. Here is one amazing recipe of batata vada from Gujarat.



INGREDIENTS: FOR 15-20 vadas

FOR stuffing:

Boiled potato .................. 4 Medium
Onion chopped .................. ½  Cup
Green chili chopped ........... 1 Tbsp.
Coriander leaves chopped . 2 Tbsp.
Ginger paste .......................... 1 tsp.
Coconut powder ................. 2 Tbsp.
Sesame seeds ................... 2 Tbsp.
Pomegranate seeds ........... ¼ Cup
Turmeric powder .................. ¼ tsp.
Red chili powder ............... ½ Tbsp.
Salt ............................... As needed
Sugar .................................. 1 Tbsp.
Lime Juice .......................... 1 Tbsp.
Oil for frying .................. As needed

FOR batter:

Gram Flour ..................... 1 ½  Cup
Rice flour ............................ 2 Tbsp.
Oil ....................................... 1 Tbsp.
Salt ............................... As needed
Water ............................ As needed

FOR tempering:

Oil ...................................... 1 Tbsp.
Mustard seeds ...................... 1 tsp.
Cumin seeds ......................... 1 tsp.
Asafetida ............................ ½  tsp.
Fennel seeds ..................... 1 Tbsp.
Curry leaves chopped ........... 1 tsp.

DIRECTIONS:

  1. Take gram flour in a bowl add rice flour and salt and make a thick batter using enough water. It should be thick enough to make a smooth coating for the potato balls.  In a pan take 1 tbsp. oil and heat it up. Add into the batter and mix well. Cover and keep it aside. 
  2. Peel the skin of boiled potatoes and mash them well.  Add salt, turmeric powder, sesame seeds, coconut powder, pomegranate seeds, red chili powder, sugar, chopped coriander leaves, lime juice, ginger paste, chopped onions and mix well.
  3. Take 1 tbsp. oil in non-stick pan and heat it up. Add mustard seeds and when it starts to crackle add cumin seeds, asafoetida, fennel seeds and chopped curry leaves.  Add this tempering to potato mixture and mix well.
  4. Heat the oil in a pan on medium heat for deep frying.
  5. Divide the potato mixture into 15-20 equal parts and make small balls out of them. 
  6. Drop 4-5 prepared balls in the batter, coat them well with batter and deep fry on a medium flame, till they turn golden brown in color on all the sides. Repeat the same process for rest.
  7. Drain on absorbent paper and serve hot with green & tamarind dates chutney.


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