Aloo Vada Recipe (Batata Vada)
Description:
Aloo Vada, also known as Batata Vada, is a beloved North Indian snack, especially enjoyed during the monsoon season. This deep-fried potato patty is a favorite street food, packed with spiced mashed potatoes coated in a crispy gram flour batter. It’s a melt-in-the-mouth treat, perfect for tea-time or as a snack. Serve with coriander-mint chutney, tamarind chutney, or even in a bun for a tasty Vada Pav!
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients:
For the filling:
- 2 cups Potatoes (Aloo), boiled and mashed
- 1 tsp Mustard seeds (Rai/Kadugu)
- 1 tsp Ginger, grated
- 2 Onions, chopped
- 1 tsp Green chilies, chopped
- 1/4 tsp Asafoetida (Hing)
- 1/2 tsp Turmeric powder (Haldi)
- Salt, to taste
- 1/4 cup Coriander leaves (Dhania), chopped
For the batter:
- 1 cup Gram flour (Besan)
- 1 tsp Turmeric powder (Haldi)
- Salt, to taste
- Oil, for deep frying
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 8 portions
Instructions:
-
Prepare the Filling:
- Heat 2 tablespoons of oil in a pan. Add mustard seeds and allow them to crackle.
- Stir in the chopped onions and sauté until soft and golden brown.
- Add grated ginger, chopped green chilies, asafoetida, turmeric powder, and salt. Sauté for a couple of minutes.
- Mix in the mashed potatoes and stir everything together for a few minutes. Allow this mixture to cool.
- Once cooled, stir in the chopped coriander leaves. Shape the potato mixture into 8 round balls and set them aside.
-
Make the Batter:
- In a large bowl, combine the gram flour, turmeric powder, and salt.
- Gradually add water, whisking to form a thick batter that can coat the back of a spoon. Whisk until light and fluffy.
-
Fry the Vadas:
- Heat oil in a deep frying pan over medium heat.
- Dip each potato ball into the prepared gram flour batter, ensuring it’s evenly coated.
- Carefully drop each ball into the hot oil, frying until golden brown and crispy. Do not overheat the oil, as this will cause uneven cooking.
- Drain the fried vadas on paper towels to absorb excess oil.
-
Serve:
- Serve hot with coriander-mint chutney, tamarind chutney, or tomato ketchup. Alternatively, place the vadas in a bun to make a Vada Pav, a popular Mumbai-style sandwich.
Enjoy this delightful snack any time of the day!
