Crispy Vada filled with spicy Aloo Masala, and the heat oozing out when you break it, Batata Vada is one of my favorite snacks for rainy days. It has a thick besan/gram flour batter and is deep-fried till golden in color. Here is how to make it.
Here are some more Potato Snack recipes, that you can serve either during Monsoon or for tea parties – Halwai Style Punjabi Samosa, Aloo Bonda, Crispiest Aloo Tikki, Aloo Chaat, Aloo Paneer Tikki, and Karare Aloo.
About This Recipe
Batata Vada is a popular Maharashtrian snack where ‘Batata’ means Aloo and ‘Vada’ means a fried snack. In this Vada, a ball is made with spicy Aloo Masala, dipped in besan batter and then deep-fried until golden in color.
You will find a lot of variations of Batata Vada, as each home in Maharashtra has its own way of making the same. But this recipe is very close to the one, I had at a popular joint in Mumbai.
A staple food in Maharashtra, it is popularly served as street food with Pav and chutneys.
If you are looking for a healthy alternative, instead of deep-frying them, you can make these vadas in Appe Pan or Paniyaram Pan, as it takes less oil and gives nice crispy Vadas.
It mainly has two ingredients:
Gram Flour/Besan Batter: For the batter, you will need gram flour, ajwain, corn starch, salt, vegetable oil, turmeric powder and baking soda. The consistency of the batter is very important, it should neither be too thick nor too watery.
Also, the measurements of turmeric powder and baking soda is very important to get the perfect color and crispiness of the vada.
Potato Masala: My version of Potato Vada has a delicious Aloo Masala, where boiled, peeled and mashed potatoes are mixed with hing, crushed coriander seeds, cumin seeds, cashew nuts, raisins, green chilies, coriander leaves, salt, red chili powder, dry mango powder, anardana powder, black pepper powder, garam masala powder and roasted cumin powder.
Use of dry fruits in the Vada, adds a nice crunch in the soft textured Aloo Masala.
You can even add cheese in the these Vadas and give it a nice gooey twist.
Oil: You can use any vegetable oil to fry these Vadas. Just make sure it is hot enough, so that they don’t soak up excess oil or doesn’t get burned if its too hot.
Step By Step Recipe
For the filling:
Heat vegetable oil in a pan.
Once the oil is hot, add hing, coriander seeds and cumin seeds and let them crackle or a few seconds.
Add cashew nuts and raisins and fry until they are browned.
Add green chili, coriander, boiled potatoes, salt, red chili powder, mango powder, anardana, black pepper powder, garam masala powder, cumin powder and mix everything well.
Cook for 4-5 minutes on medium heat. Remove the pan from heat and let the filling cool completely.
Make small balls from the filling and keep aside.
For the batter:
Mix all the ingredients in a bowl.
Add water, little by little, and mix to form a flowing batter.
Heat oil for frying in a pan.
Dip the filling balls in batter and drop them in hot oil. Use a fork for dipping.
Fry the bonda on medium high heat until bonda they are slightly browned.
Drain on a plate. Heat the oil until it is very hot. Drop the fried vada once again in hot oil and fry until they are nicely browned and crisp.
Drain them on a plate. Serve hot.
Frequently Asked Questions
The addition of cornflour helps the vadas to turn out crispy. You can also substitute Corn flour with rice flour in this recipe.
Also, make sure, you fry them on medium heat and they will turn out nice and crispy, just the way you like.
Double frying makes them extra crispy. So once you fry them until slightly browned, take out on a plate. Heat the oil until it is very hot. Now drop the vada and fry second time until nicely browned. Serve.
Make the Batata Vadas as given in the recipe below. Once you dip the Aloo Bondas in besan batter, place them in a greased baking tray.
Spray a little oil on top and bake them at 375 F for about 2o minutes. Keep an eye on the Vadas, you don’t want them to get burned.
You can also air fry these.
You can stuff them between Pav or Bread with a side of fried green chilies, and serve along with Masala Chai, Adrak Wali Chai, or Filter Coffee.
You can store these homemade Batata Vada in an airtight container and place them in the fridge. They will stay good for about 2 to 3 days. If you keep them outside at room temperature, they will become soggy.
You can even freeze them for later use! Just fry them half and place them on a tray. Freeze the vadas for an hour, take them out, place them into ziplock freezer bags and freeze them for about a month.
Once you want to serve them, take the frozen vada out, let it sit on the counter for some time and then deep fry them until they are fully cooked.
Batata Vada Recipe
For the stuffing:
- 2 tbsp Vegetable Oil
- 1/4 tsp Hing
- 1 tbsp Crushed Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Cashew Nuts (crushed)
- 1 tbsp Raisins (chopped)
- 2 tsp Green Chilli (finely chopped)
- 2 tbsp Coriander Leaves (chopped)
- 2 cups Boiled Potatoes (refrigerated for 3-4 hours and peeled)
- Salt (to taste)
- 1 tsp Red Chilli Powder
- 1 tsp Anardana Powder (optional)
- 1 tsp Dry Mango Powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Roasted Cumin Powder
- Oil (as required, for frying)
For the batter:
- 1 cup Gram Flour
- 1/2 cup Corn Starch
- 1 tsp Ajwain
- 1 tsp Salt
- 1 tbsp Vegetable Oil
- 1/2 tsp Turmeric Powder
- 2 pinch Baking Soda
For the filling:
- Heat vegetable oil in a pan.
- Once the oil is hot, add hing, coriander seeds and cumin seeds and let them crackle or a few seconds.
- Add cashew nuts and raisins and fry until they are browned.
- Add green chilli, coriander, boiled potatoes, salt, red chilli powder, mango powder, anardana, black pepper powder, garam masala powder, cumin powder and mix everything well.
- Cook for 4-5 minutes on medium heat.
- Remove the pan from heat and let the filling cool completely.
- Make small balls from the filling and keep aside.
For the batter:
- Mix all the ingredients in a bowl.
- Add water, little by little, and mix to form a flowing batter.
- Heat oil for frying in a pan.
- Dip the filling balls in batter and drop them in hot oil.
- Use a fork for dipping.
- Fry the bonda on medium high heat until bonda are slightly browned.
- Drain them on a plate.
- Heat the oil again until very hot.
- Fry the bonda second time on high heat until they are nicely browned and crisp.
- Serve hot.