batata vada recipe | aloo vada recipe | potato vada | aloo batata wada with detailed photo and video recipe. an easy and popular western india deep fried snack recipe made with potatoes. it is a well-known snack across india but originates from the western india, particularly from the marathi cuisine. it is generally eaten as an evening snack with a topping of green chutney or can be served with bread like vada pav or sandwich.
i have posted several variations to the popular vada recipe and also its far cousin aloo bonda. there isn’t much difference between bonda and this recipe, apart from its shape and size. but there are huge differences between south indian variant vada to this recipe. the major difference is the use of lentil to the potato. the south indian variant generally uses lentil mix (either urad dal, chana dal and toor dal) which makes it super tasty and crisp. whereas in this recipe the spiced and mashed potatoes are shaped like patties and coated with spiced chickpea flour. later it is deep-fried till crisp and is ready to be served.
furthermore, some easy and important and critical tips, suggestions and variations to batata vada recipe. firstly, the shape of this recipe is very critical for this recipe and has to be flat like patties so that it can be used as both a snack and also as stuffing. if you shape it like balls, it would be termed as bonda or aloo bonda. secondly, it has to be deep-fried in a medium to low flame so that it can be cooked evenly and the heat reaches to the core. moreover deep fry these in small batches and do not overcrowd each other. lastly, the boiled potatoes should be spiced thoroughly and it should be filled with flavours like ginger, garlic, coriander and curry leaves.
finally, i request you to check my other snacks recipes collection with this post of batata vada recipe. it mainly includes snack recipes like cabbage vada, vegetable nuggets, kat vada, paneer pav bhaji, poha vada, chilli parotta, veg pakora, mullu murukku, bread balls, kurkuri bhindi. further to these i would like to highlight my other recipes collection like,
batata vada video recipe:
recipe card for batata vada recipe:
batata vada recipe | aloo vada recipe | potato vada | aloo batata wada
Ingredients
for aloo mixture:
- 2 tsp oil
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 chilli, finely chopped
- 3 clove garlic, finely chopped
- few curry leaves, chopped
- ¼ tsp turmeric
- 3 potato / aloo, boiled & mashed
- ½ tsp salt
- 1 tsp lemon juice
- 2 tbsp coriander, finely chopped
for besan batter:
- 2 cup besan / gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- pinch hing / asafoetida
- ½ tsp salt
- ¾ cup water
- ¼ tsp baking soda
- oil, for frying
Instructions
- firstly, in a kadai heat 2 tsp oil and splutter 1 tsp cumin, pinch hing, 1 chilli, 3 clove garlic and few curry leaves.
- also, add ¼ tsp turmeric and saute slightly.
- now add 3 boiled and mashed potato and ½ tsp salt.
- mix well making sure everything is well combined.
- further, add 1 tsp lemon juice and 2 tbsp coriander.
- mix well making sure everything is well combined.
- prepare besan batter by sieving 2 cup besan and 2 tbsp rice flour.
- also, add ¼ tsp turmeric, ½ tsp chilli powder, pinch hing and ½ tsp salt.
- mix well making sure everything is well combined.
- further, add ¾ cup water or as required and whisk to a smooth lump-free batter.
- add ¼ tsp baking soda and mix well forming a smooth batter.
- now take a small ball sized aloo mixture and flatten slightly.
- dip in besan batter coating uniformly.
- deep fry in hot oil carefully.
- stir occasionally, until the batata vada turns golden and crisp.
- drain off over kitchen paper to remove excess oil.
- finally, enjoy batata vada with dry garlic chutney or as vada pav.
how to make aloo vada with step by step photo:
- firstly, in a kadai heat 2 tsp oil and splutter 1 tsp cumin, pinch hing, 1 chilli, 3 clove garlic and few curry leaves.
- also, add ¼ tsp turmeric and saute slightly.
- now add 3 boiled and mashed potato and ½ tsp salt.
- mix well making sure everything is well combined.
- further, add 1 tsp lemon juice and 2 tbsp coriander.
- mix well making sure everything is well combined.
- prepare besan batter by sieving 2 cup besan and 2 tbsp rice flour.
- also, add ¼ tsp turmeric, ½ tsp chilli powder, pinch hing and ½ tsp salt.
- mix well making sure everything is well combined.
- further, add ¾ cup water or as required and whisk to a smooth lump-free batter.
- add ¼ tsp baking soda and mix well forming a smooth batter.
- now take a small ball sized aloo mixture and flatten slightly.
- dip in besan batter coating uniformly.
- deep fry in hot oil carefully.
- stir occasionally, until the batata vada turns golden and crisp.
- drain off over kitchen paper to remove excess oil.
- finally, enjoy batata vada with dry garlic chutney or as vada pav.
notes:
- firstly, make sure not to over cook potato as it turns mushy and will be difficult to hold shape.
- also, you can shape batata vada to round or oval shape.
- additionally, prepare a slightly thick batter as it helps to hold aloo mixture.
- finally, batata vada recipe tastes great when served hot.