Aloo Vada Recipe - Batata Vada (Deep Fried Potato Patties)
Aloo Vada Recipe, also known as Batata Vada is a delicious snack which is perfect for your Monsoon snacks. You can also make it for your tea parties.
Batata Vada also popularly known as Aloo Vada is a delectable potato pattie that is much savored during the Indian monsoons and is also a popular Indian street food favorite. 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 Dhaniya Pudina Chutney and Khajur Imli 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.
If you like this recipe, you can also try other Snack Recipes that you can have during your tea time:
- 2 cups Potatoes (Aloo) , boiled and mashed
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Ginger , grated
- 2 Onion , chopped
- 1 teaspoon Green Chillies , chopped
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- Oil , for deep frying
- Salt , to taste
- 1/4 cup Coriander (Dhania) Leaves , chopped Ingredients for aloo vada batter
- 1 cup Gram flour (besan)
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
How to make Aloo Vada Recipe - Batata Vada (Deep Fried Potato Patties)
To begin making the Aloo Vada Recipe, first prep the ingredients like cooking the potatoes and chopping onions and other ingredients to make the aloo vada.
Combine all batter ingredients including gram flour, turmeric powder, salt in a large mixing 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 aloo vada mixture to cool down, stir in the coriander leaves divide it into 8 portions. Shape the aloo vada mixture 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 aloo vada 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 Vada along with Dhaniya Pudina Chutney and Khajur Imli 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.