Batata Vada Recipe | Potatoes Chickpeas Flour Fritters Recipe | How to Make Batata Vada

Batata vada is a famous Indian fast food from Maharashtra but famous all over India. Its made by deep frying spicy mashed potatoes mixture coated with chickpeas flour paste and usually served with hot chutney. This snack tastes so heavenly that you can never resist it. They usually go well with tomato ketchup, green chutney or tamarind chutney. You can enjoy them in breakfast or as a snack with a cup of chai. So, enjoy this delicious recipe and don’t forget to share it with your friends.


Other Names:

Aloo Bonda, Potato Fritters, Potato Pakore


Ingredients:

1 cup Chickpeas Flour (aka Besan)
3 medium size Potatoes (boiled and mashed)
2 tbsp Rice Flour
Oil (for frying and cooking)
1 tsp Ginger (crushed)
1 tsp Garlic (crushed)
3 tbsp Lemon Juice
¼ cup Green Coriander (chopped)
1 tbsp Green Chillies (chopped)
½ tsp Turmeric Powder
1 tsp Red Chilli Powder
¼ tsp Baking Soda
7-8 Curry Leaves (Kadi Patta)
1 tsp Mustard Seeds
Salt (according to taste)


Instructions:

1. Lets start the recipe by first making potato filling for batata vada. For this take boiled and peeled potatoes and mash them well. In total I have used 3 medium size potatoes.

2. Once potatoes are mashed lets cook potato masala, for this take a pan and heat 1 tbsp oil on medium high heat, when oil is hot add 1 tsp mustard seeds. Afterwards put heat to low and add 1 tsp crushed ginger, 1 tsp crushed garlic, 1 tbsp finely chopped green chillis and 7-8 kadi patta. Now sauté them on low heat for 30 sec, when their rawness goes away, add ½ tsp turmeric powder and sauté again for 10-20 sec so that all spices are mixed and cooked well.

3. Once spices are cooked add mashed potatoes, salt, 2 tbsp lemon juice and some chopped green coriander. Now mix them well so that all spices and flavors blend well in aloo masala and cook on low heat for 1 min while mixing. When potato masala is cooked, switch off the gas and let it cool down.

4. While potato masala is cooling down, lets prepare chickpeas flour batter for batata vada. For this first filter 1 cup chickpeas flour, 2 tbsp rice flour and ¼ tsp baking soda with a sieve to remove any impurities and it also helps in making a smoother batter. I have added rice flour to give crispiness and baking soda to give fluffiness to batter. Once they are filtered transfer them to a bowl and add salt, ½ tsp turmeric powder, 1 tsp red chilli powder, and mix them well with flour mixture.

5. Now all ingredients are mixed well so add approx. 1 tbsp lemon juice which gives little tangy taste to batata vada or you can also use 2 tbsp of curd. Now start adding water little by little and mix it with a hand mixer to get a smooth batter. To make perfect batata vada its important that consistency of batter is thick but flowy. In total I have used approx. ¾ cup of water.

6. Once potato masala has cooled down we will make potato balls from this masala. So first grease your palms, then take around 2 tbsp potato masala and make medium size balls. Similarly, make all balls from rest of the potato masala.

7. Once all potato balls are ready we will start frying them after dipping them in chickpeas batter.

8. For frying them first heat oil in a wok on medium high heat. To check if oil is hot enough to right temperature first drop a small potato ball in oil, if it comes up quickly like this it means oil is ready to fry.

9. Now take a potato ball and cover completely in batter, to do this you can use a spoon or by a hand. When its completely covered from all side with batter, lift it and slide on edge of bowl to remove any extra batter. Now drop it gently and carefully in oil from the edge of wok. Just be careful not to drop balls from a distance otherwise it can splash hot oil on your hand. Similarly drop all balls in oil, you can fry 4-5 balls at a time according to the size of your wok.

10. Now fry them on medium high heat for 7-8 mins till they turn light golden brown. Just keep flipping in between to fry them uniformly from all sides.

11. Once batata vadas are fried well and turns light golden brown take them out on a paper towel to absorb any extra oil and they are ready to serve.


Tips n Tricks:

1. If you don’t have lemon juice you can also use curd/yogurt for tangy taste to batata vadas.


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