Batata Vada Recipe (Aloo Vada)

 

Batata Vada (Potato Fritters)

This classic Indian street food is a delicious and satisfying snack or appetizer. Here's a recipe for Batata Vada:

Yields: 8-10 vadas

Prep time: 30 minutes

Cook time: 15 minutes

Ingredients:

For the Potato Filling:

 * 4 medium potatoes, boiled and peeled

 * 1 medium onion, finely chopped

 * 2 green chilies, finely chopped

 * 1/2 inch ginger, grated

 * 1/4 teaspoon turmeric powder

 * 1/2 teaspoon red chili powder (adjust to taste)

 * 1/4 teaspoon garam masala

 * Salt to taste

 * 1 tablespoon chopped coriander leaves

 * 1 tablespoon chopped mint leaves (optional)

 * Oil for frying

For the Batter:

 * 1 cup besan (gram flour)

 * 2 tablespoons rice flour

 * 1/4 teaspoon baking soda

 * 1/4 teaspoon turmeric powder

 * 1/2 teaspoon red chili powder (adjust to taste)

 * Salt to taste

 * Water as needed to make a thick batter

Instructions:

 * Make the Potato Filling:

   * Mash the boiled potatoes well using a potato masher or a fork.

   * Add chopped onion, green chilies, grated ginger, turmeric powder, red chili powder, garam masala, salt, coriander leaves, and mint leaves (if using).

   * Mix all the ingredients well until they are completely combined.

 * Make the Batter:

   * In a bowl, combine besan, rice flour, baking soda, turmeric powder, red chili powder, and salt.

   * Gradually add water while whisking continuously to form a smooth and slightly thick batter. The batter should be thick enough to coat the potato mixture.

 * Shape the Vadas:

   * Take a small portion of the potato mixture and shape it into a round ball.

   * Dip the ball in the batter, ensuring it is completely coated.

   * Gently tap the ball against the side of the bowl to remove excess batter.

 * Fry the Vadas:

   * Heat oil in a deep pan or kadai over medium heat.

   * Carefully drop the coated potato balls into the hot oil.

   * Fry the vadas until they are golden brown and crisp on all sides.

   * Remove the vadas from the oil using a slotted spoon and drain them on paper towels to remove excess oil.

 * Serve:

   * Serve Batata Vada hot with green chutney, tomato ketchup, or both.

Tips:

 * For extra flavor, you can add a pinch of asafoetida (hing) to the potato mixture or the batter.

 * You can adjust the spice level according to your preference.

 * If the batter is too thick, add a little more water. If it's too thin, add a little more besan.

 * Make sure the oil is hot enough before frying the vadas.

Enjoy your delicious homemade Batata Vada!

Would you like to know how to make green chutney or tomato ketchup to go with your Batata Vada?