Batata Vada Recipe | Maharashtrian Aloo Vada - Street Style (2024)

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 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 a vada pav or sandwich.

Batata Vada Recipe | Aloo Vada Recipe | Potato Vada | Aloo Batata Wada with step-by-step photo and video recipe. Vada recipes are very common across India and are made with different ingredients. Generally, in South India, it is made with lentils like urad dal, chana dal, and toor dal without any stuffing. But in Western India, there is another variation known as the batata vada recipe made with potato stuffing and besan coating.

I have posted several variations to the popular vada recipe and also its far cousin aloo bonda. Apart from its shape and size, there isn’t much difference between Bonda and this recipe. But there are huge differences between the South Indian variant of Vada to this recipe. The major difference is the use of lentils in the potato. The south indian variant generally uses lentil mix (either urad dal, chana dal, or 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 important, and critical tips, suggestions, and variations to the Batata vada recipe. Firstly, the shape of this recipe is not critical for this recipe and can be flat like patties so that it can be used as both a snack and also as stuffing. Shaping like balls are easier to handle and also deep fry them. Secondly, it has to be deep-fried in a medium to low flame so that it can be cooked evenly and the heat reaches the core. Moreover, deep fry these in small batches and do not overcrowd each other. Lastly, the boiled potatoes should be spiced thoroughly and they should be filled with flavors like ginger, garlic, coriander, and curry leaves. If you like garlic flavour you can also add it to potato mash to make it more flavored.

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. Furthermore these i would like to highlight my other recipes collection,

• Street Food Recipes
• Chaat Recipes
• Sandwich Recipes

About Batata Vada

It is a tasty and simple deep-fried fritter made with seasoned and spiced potatoes mashed with chickpea flour batter covering. Aloo vada or Batata vada is a popular snack from Western India if not all over India and is mainly served as an evening snack with a cup of tea or coffee. In addition, it is also served as a patties in between bread or pav which does make it a complete meal. While there are myriad ways to serve this simple vada, the fan following is mainly due to its flavorful taste.

In addition, there are different ways to make this simple Batata Vada or Bataka Vada recipe. The most common way is to make just with potatoes and deep fry them with chickpea batter covering. This can also be made with other supporting vegetables and it is also referred to as vegetable bonda. Further, it can also be shaped to any different shapes as per the need or how it is used. The most common way is to make it round in shape, but it can also be done flat or in small ball-like shapes.

Chef Tips for Batata Vada

The recipe is super simple with very little space to go wrong. Yet to make it perfect some of the critical and important tips and suggestions are –

1. Potato Mash – The potatoes have to be thoroughly cooked and mashed so that they get a silky smooth texture. Moreover, the seasonings and toppings like spices, and herbs must be evenly distributed. So mash and knead the potato mash evenly.
2. Bonda Texture – The outer layer of the Bonda can be crisp or smooth textured. Most commonly it is preferred to have crisp and you can add rice flour or corn flour to make it crisp. Also, you can add baking soda to make it more puffy and
3. Seasoning – The most common seasonings are basic spices and herbs used must be evenly spread and distributed. Also, you can experiment by generously adding garlic and ginger to make it more flavorful.
4. Frying – The frying has to be done in medium to low flame so that it gets cooked evenly. Also, fry till it gets light golden brown in color. Do not fry till it gets dark. It would generally get a dark color once it is removed from the oil.
5. Accompaniments – It does not need any additional side or accompaniments as it is loaded with all flavors and supporting taste agents. Yet when served with green chutney or sweet and spicy sauce, it makes it more special.

Video Recipe:

Recipe card for Batata Vada Recipe:

How to make Aloo Vada with step by step photo:

1. Firstly, in a pressure cooker place 7 potato in a steamer basket.
   
2. Cover and pressure cook for 5 whistles.
   
3. cool completely and peel the skin of potato.
   
4. Now mash the potato using the potato masher. Keep aside.
   
5. In a pan heat 2 tbsp oil, add 1 tsp mustard, 1 tsp cumin, 1 dried red chilli, pinch hing, few curry leaves and splutter on medium flame.
   
6. Add 5 cloves garlic,1 inch ginger,2 chilli and saute for 2 minutes.
   
7. Also, add ½ tsp turmeric and saute until the turmeric turns aromatic.
   
8. Transfer the tempering onto the mashed potato.
   
9. Furthermore, add 1 tsp salt and 2 tbsp coriander. Mix well.
   
10. Now prepare a small ball-sized ball and keep it aside.
    
11. To prepare the besan batter, in a bowl take 2 cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ¼ tsp ajwain, pinch hing and ½ tsp salt.
    
12. Using a whisk, mix well making sure everything is well combined.
    
13. Furthermore, add water as required and mix well.
    
14. Prepare a smooth thick flowing consistency batter adding water as required.
    
15. Now add ¼ tsp baking soda and mix well.
    
16. Drop the potato ball into the batter, and coat well.
    
17. Deep fry in hot oil, keeping the flame on medium.
    
18. Stir occasionally, until the vada turns golden brown and crispy.
    
19. Finally, enjoy Batata Vada Recipewith green chutney and tomato sauce.
    

Notes:

• firstly, make sure to pressure cook the potato well. Keep in mind the potato does not absorb water or else it will be difficult to shape.
• additionally, prepare the batter slightly thick, else the coating will not stick to the potato stuffing.
• also, adding rice flour helps to keep the vada crispier longer.
• finally, Batata Vada Recipe can also be used to prepare vada pav.