Aloo Vada/Batata Vada

Aloo Vada/batata Vada Recipe

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About Aloo Vada/batata Vada Recipe:

A popular rainy day snack of deep fried, batter coated spicy potato mixture. The mixture is prepared from mashed boiled potato along with onions, green chillies, grated ginger and spices.

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  • 45 mins
  • 14 Ingredients
Adjust Servings :

Ingredients for Aloo Vada/batata Vada Recipe

  • 0.08 cup Besan
  • 1/10 teaspoon Turmeric powder
  • 0.17 As required Water tbsp
  • NaN As required Salt
  • 0.08 cup Potatoes, boiled peeled and mashed
  • 0.08 No.s Onion Finely Chopped
  • 0.08 teaspoon Ginger grated
  • 0.17 No.s Green chillies finely chopped
  • 0.08 teaspoon Mustard seeds
  • 0.08 teaspoon Cumin Seeds
  • 1/50 teaspoon Asafoetida
  • As required Coriander leaves chopped A few
  • 0.08 teaspoon Oil
  • 1/25 liter Oil for deep frying
  • 43g Fat(73.49%)
  • 3g Protein(5.70%)
  • 10g Carbs(16.43%)
  • 2g Fiber(4.18%)
  • Other(0.20%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Aloo Vada/batata Vada Recipe


To make the batter to cover the vada, in a small mixing bowl add 1 cup gram flour (besan), salt to taste, 1 tsp turmeric(haldi) powder. Add a little water at a time to make a thick lump-free batter. Whisk it to make it light and fluffy. The batter will be of the right consistency when it is thick enough to coat the back of a spoon.


To make the potato mixture heat 1tsp oil in a heavy bottomed pan, Allow it to get hot. Add 1 tsp mustard seeds and let them crackle. Add 1 tsp cumin seeds, 1 tsp grated ginger, 2 green chillies finely chopped, 1 onion finely chopped. Stir to mix well.


On medium heat saute the onions till they are tender and translucent.


Next add ½ tsp asafoetida, ½ tsp turmeric powder, salt to taste and 1 cup boiled, peeled and mashed potatoes. Mix well to combine all the ingredients in the pan. Stir for a few minutes.


Turn off the heat and transfer the potatoes to a bowl to cool completely. Add chopped coriander leaves and mix.


When potatoes are cooled, divide into 8 portions. Shape into round balls and keep aside.


Heat oil in a kadai for deep frying. Heat it on medium heat. When the oil is hot, dip each ball of potato into the gram flour batter till fully coated and carefully slide the batter coated ball into the hot oil.


Deep fry until golden brown in colour. Remove from the kadai and drain off the excess oil on a kitchen paper towel.