Batata vada recipe, Maharashtrian street food

Batata vada- a famous street food from Mumbai, which goes well during heavy rain. Potato is called batata in Marathi; hence it is called with the name Batata vada in Maharashtra. While it has different names – aloo bonda or potato bonda.

This is very tasty, filling and yummy snack at anytime and anywhere. Making batata vadas are easy. Just prepare the potato filling, make them into balls, coat them in the gram flour batter abd deep fry them. Batata vada don’t taste good when it is cold, so always enjoy it hot or warm, as that’s the fun!

I don’t have step by step pic of this recipe, as I made it in jiffy. But will surely update it next time I make it.

Serve hot with chutney.

Batata vada/Aloo bonda recipe below:

Batata Vada Prep time Cook time Total  10 min  20 min  30 min Batata vada- spicy and hot potato fritters, coated with gram flour batter. AUTHOR: Monali RECIPE TYPE: snack, breakfast CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 3-4 medium sized potatoes 5 small cloves of garlic 1 inch piece of Ginger 2-3 green chilies 2 tbsp. Oil ½ tsp mustard seeds ½ tsp cumin seeds Pinch of hing 7 to 8 curry leaves ½ tsp Turmeric powder ½ cup chopped coriander leaves Salt ½ tsp lemon juice Oil for frying For batter- 1 cup besan/gram flour 1 tbsp. rice flour (optional) ¼ tsp turmeric powder A pinch of red chili powder Salt Water as required DIRECTION Boil potatoes till cooked. Then peel and mash them well. There should be no lumps. Grind ginger, garlic and green chilies together.  In a pan, take some oil. When the oil gets hot, add mustard seeds, cumin seeds, hing, curry leaves and coarse ginger garlic paste. Saute until it gets light golden color. Don’t burn. Add turmeric powder and mashed potatoes and mix well. Add salt, lemon juice and coriander leaves and mix well. Make equal size balls of the potato mixture once it cools down. Keep aside.  For vada- Take besan/gram flour  and rice flour in a wide bowl. Add turmeric powder and salt. Mix well. Add a pinch of red chili powder. Adding rice flour is optional to the batter. Add water to make a thick batter. Dip each potato ball in the besan batter. Coat the ball evenly with the gram flour batter. Heat oil in a deep frying pan. Add the potatoes ball coated with gram flour batter. Fry them till golden brown. Serve hot with chutney. NOTES The batter should be slightly thick for making these vadas. Do not make thin batter or else coating the vadas would be difficult. SERVING SUGGESTION Serve it hot with fried green chilies tossed in salt and Maharashtrian dry chutney made of garlic, red chilies and onions or any favorite chutney.