Batata Vada Recipe | Alugadde Bonda Recipe [Video]

Batata Vada Recipe with step by step video instructions. Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

I had batata vada almost every day for a long time until the pandemic hit. Literally every day!!

It was my usual evening snack. I had a routine - get down from my cab, buy a mix of pakodas/bondas (usually, batata vada, masala vada and may be a mirchi vada) and enjoy those with tea while watching something on YouTube. It was my "me" time. Those 15-20 minutes were what relaxed me enough to take on the evening.

Now with no access to the bonda cart and the cravings rising, I had to make them at home. And boy, am I glad to be reunited with one of my favorites. And the day I made these, it rained, it poured.

Happy Days!!

I mean everyone knows, when it rains, you are obligated to have something fried along with your hot cuppa caffeine. And this time, we enjoyed it with these delicious batata vadas.

The details...

Batata Vada, is thought to have originated in the state of Maharashtra, but is now equally popular all over the country. The Batata Vada forms the "Vada" of Mumbai's favorite street snack - the Vada Pav. If you'd like to make amazingly pillowy soft pav, you can follow our recipe for pav here.

The good thing about batata vada is that you can prep it in advance, so much in advance. And even on the day you are making it, it is very less effort. There are essentially just 5 steps

• Boil potatoes
• Make the stuffing
• Make the batter
• Dip the stuffing in the batter
• Deep fry

You can make the stuffing and store it in the fridge until you are ready to fry. The batter is a simple matter of mixing besan (gram flour / chickpea flour) with a handful of readily available pantry spices like turmeric powder and red chilli powder and salt. A pinch of baking soda makes the coating thick. If you are not fond of the thick coating, don't add the baking soda and make the batter a little thin. 

And don't worry if you mess up the batter, it is SO easy to fix it. If the batter is too thick - add a little water to thin it down. If you added too much water in the batter, add in more flour and adjust the spices as required. If you made too much batter, you can either dip other vegetables and fry to make mixed pakodas or you can also use it to make Vegan Omelet, or Tomato Omelet.

Deep fry in hot oil so that the vadas soak up less oil.

Always serve the vadas hot. Always!!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Batata Vada Recipe | Alugadde Bonda Recipe

Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                12 to 14

Author:                Anupama

Ingredients:

For the potato stuffing:

8-10 boiled Potatoes (750 gms)
2-3 Tbsp Oil
1 tsp Mustard Seeds
2 Green chillies, finely chopped
1 Tbsp crushed Ginger Garlic or Ginger Garlic Paste
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
0.25 tsp Asafoetida or Hing (Optional)
Curry leaves
Salt to taste

For the besan batter for coating:

1 cup Besan (Chickpea flour)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
Salt to taste
0.5 to 0.75 cups of Water

Method:

1. To make the besan batter for coating, add all the ingredients except water to a large bowl. Slowly add the water while whisking with a fork or a whisk until smooth. The amount of water you add determines the thickness of the coating, so for a thick coating, add less water. For a thinner coating add more water. 
2. To make the stuffing, peel the boiled potatoes and roughly mash them. There should still be chunks in it. Don't mash it until smooth.
3. Heat oil in a kadhai and add the mustard seeds.
4. Once they splutter, add the hing (if using) and the curry leaves.
5. Then add the crushed ginger garlic or ginger-garlic paste and green chillies. Saute until fragrant.
6. Add the turmeric powder (haldi) and mix well. 
7. Add the mashed potatoes and salt and mix well until the potatoes are coated with the turmeric powder.
9. Turn off the heat and add chopped coriander leaves. Mix well and remove to a large bowl. Set aside until it is cool enough to handle.
10. Once the stuffing is cool, make balls out of it. The size can vary from that of lime to a tomato. 
11. Heat oil for deep frying in a kadhai or deep pan.
12. To check if the oil is hot, add a small piece of potato to it, if it rises immediately, the oil is hot.
13. Dip the stuffing potato ball into the besan batter and add to the oil carefully. Do not crowd the kadhai. 
14. Once the lower side is cooked and set, gently flip the vadas in the oil.
15. Fry until the vada is completely cooked. Stir the vadas occasionally to cook them evenly.
16. Once golden brown, remove the vadas to an absorbant paper.
17. Serve the batata vadas while hot with ketchup or chutney.

If you liked this, you may also like:

Masala Vada

Maggi Pakoda

Vegetable Cutlets