Batata vada | Aloo vada | Potato fritters-How to make-Step by step photos


Batata vada


Cuisine Style: Maharashtra, India | Preparation & Cooking Time: 10 minutes | To Serve: 3 | Take with: Green chutney, Tomato chilli sauce, coconut chutney, schezwan chutney | Type: Tea time Snacks


Ingredients

  • Potato [Aloo] – 2 [Small, boiled & mashed]
  • Onion - 1 [chopped]
  • Ginger & garlic – 1 tbsp [finely chopped or paste]
  • Green chilli – 1 [finely chopped]
  • Coriander leaves – 2 springs [finely chopped]
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Lemon juice – ½ tbsp
  • Mustard seeds – ½ tbsp
  • Curry leaves – 1 spring [chopped]
  • Salt to taste
  • Oil for deep frying

For batter

  • Besan [gram flour] – 1 cup
  • Rice flour – 1 ½ tbsp
  • Salt to taste
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Asafetida – ¼ tsp
  • Hot oil - 1 tbsp
  • Water as required
  • In a bowl add all ingredients mix well, then add enough water, make smooth batter [not too thick or too runny]
  • Finally add 1 tbsp of hot oil for fluffiness & crispy texture

Preparation Method

  • Peel off the potato skin, cut into cubes, boil till soft.
  • Heat oil in a pan add mustard seeds let it splutter.
  • Add onion, ginger garlic sauté well
  • Add green chilli, curry leaves sauté
  • Add turmeric, red chilli powder
  • Add potato, salt sauté & mash well then cut off heat.
  • Add lemon juice & coriander leaves mix well & let it cool [to avoid stickiness].
  • Divide the mixture into equal size balls [lemon size]
  • Dip each ball in the gram flour batter & Deep fry all the balls in medium hot oil till crisp & golden brown
  • [Make sure all the sides are coated with gram flour batter equally.]
  • Once it’s ready take it out then drain on absorbent paper & Serve hot with coconut chutney, tomato sauce, chilli sauce, schezwan chutney or green chutney

For Green chutney [Best Side dish for batata vada]

  • Mint levaes - 2 springs
  • Coriander leaves - 2 springs
  • Green chilli - 1
  • lemon juice - 1 tbsp
  • Brown sugar- 1 tsp
  • Salt to taste
  • Water as needed
  • Put all ingredients in mixer jar finely grind with water

How to make Batata vada / Aloo Vada-Step by step photos

Boil PotatoBoil Potato

Heat oil, add mustard, onion, ginger, garlic, curry leaves, green chilli & asafetidaHeat oil, add mustard, onion, ginger, garlic, curry leaves, green chilli & asafetida

Add turmeric & red chilli powderAdd turmeric & red chilli powder

Add boiled potatoAdd boiled potato

Mash wellMash well potato

Add coriander leavesAdd coriander leaves

Add salt mix well, cut off heatAdd salt

Add lemon juice, mix well, let it coolAdd lemon juice

Make ballsMake potato balls

Add gram flour, rice flour, red chilli powder, turmeric powder, salt, red chilli powder, turmeric powder & asafetida mix wellAdd gram flour, rice flour, red chilli powder, turmeric powder, salt, red chilli powder, turmeric powder & asafetida mix well-for aloo vada

Add water make smooth batter without lumps then add 1 tbsp hot oil mix wellAdd water make smooth batter without lumps then add 1 tbsp hot oil mix well

Dip potato balls in the gram flour batterDip potato balls in the gram flour batter

Drop it in a hot oil deep fryDrop it in a hot oil deep fry

Deep fry till crisp & golden brown on medium hot oilDeep fry till crisp & golden brown on medium hot oil

Once its ready remove from oil, drain on absorbent paperOnce its ready remove from oil, drain on absorbent paper

Aloo vada is ready, serve hot with green chutneyAloo vada is ready, serve hot with green chutney

Urulai kizhangu bonda/ potato frittersUrulai kizhangu bonda/ potato fritters


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