Aloo Vada | Batata Vada | Fried Potato Patties

Aloo Vada | Batata Vada | Fried Potato Patties

Batata Vada also popularly known as Aloo Vada is a delectable potato pattie that is much savoured during the Indian monsoons and is also a popular Indian street food favourite. In the recipe of Batata vada the boiled potatoes are spiced with green chillies and onions, then coated in a gram flour batter and deep fried, making this a delectable melt in the mouth tea time snack.

Batata Vada is one of the most addictive snacks that is eaten along with Dhania Phudina Ni Chutney and Khajur Amli Ni Chutney or just plain old tomato ketchup. You could serve as is or sandwich it into a bun for lunch or make them into the famous Vada Pav.

CLICK TO SEE THE VIDEO RECIPE OF HOW TO MAKE ALOO | BATATA VADA RECIPE

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Makes: 8 vadas
Ingredients

• 2 cups potatoes, boiled and mashed
• 1 teaspoon mustard seeds
• 1 teaspoon grated ginger
• 1/2 cup chopped onion
• 1 teaspoon chopped green chillies
• 1/4 teaspoon asafoetida powder
• 1/2 teaspoon turmeric powder
• 1/4 cup chopped coriander leaves
• oil for deep frying
• salt to taste

Ingredients for batter

• 1 cup gram flour
• 1 teaspoon turmeric powder
• salt to taste

Method

• Combine all batter ingredients in a wide mouth bowl. Add a little water at a time to make batter thick enough to thickly coat back of a spoon. Make sure to whisk the batter well until light and fluffy. Keep aside.
  
• Heat 2 tablespoons of oil in a frying pan, add mustard seeds and allow it to crackle. Stir in the onions and sauté for a couple of minutes till onions are soft and light golden in colour. Add ginger, green chillies, asafoetida, turmeric and salt and sauté for a few more minutes.
  
• Finally stir in the mashed potatoes and sauté for a couple of minutes. Allow the potato mixture to cool down, stir in the coriander leaves divide it into 8 portions. Shape into round balls and keep aside.
  
• Heat oil for deep frying in a heavy bottom pan on medium heat; dip and coat each of the potato balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in colour on medium heat.
  
• Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions. Drain the fried Aloo Vadas on absorbent paper and continue the frying process for the remaining vadas.
  
• Serve the Aloo | Batata Vadas hot along with Dhania Phudina Ki Chutney and Khajur Imli Ki Chutney or make it into a Vada Pav.