Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri [Video]

Bangarpet Pani Puri Recipe with step by step video instructions. Bangarpet is a small town on the outskirts of Bangalore that is famous for its spicy pani puri which is transparent or clear. Bangarpet Pani Puri is a pani puri stuffed with boiled green peas and filled with a clear spicy and sour pani.

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To be honest, we are nuts over Pani Puri in this house. We can eat it for lunch / dinner and wipe off a hundred in one sitting together. And we are hard core, no meetha pani (sweet water) people. 

My love for Pani Puri probably comes from my dad. Seeing him eat puri upon puri obviously tempted me to try some and I was hooked. Imagine marrying a guy who loves Pani Puri even more than I do. As I said, nuts!

Before moving to Bangalore, I only knew of one Pani Puri, the regular pudina pani one. You can check out that recipe here. It's a classic and definitely the ultimate favorite.

But in Bangalore, I saw several "Bangarpet Chat" shops that seemed to serve a different variety. 

What is Bangarpet Pani Puri?

Bangarpet is a town on the outskirts of Bangalore that is famous for it's unique pani puri. The Pani, unlike all others, is clear or transparent and is very very hot / spicy. It almost tricks you into thinking it is plain water and then the spice hits you right up your nose. It is an experience you must have if you ever spot a Bangarpet Chat shop. 

I attempted this several times and have now almost settled on a recipe that tastes similar to the one sold near our house, but with heat levels that we can tolerate without having a heartburn. 

The shop near my house does a Sunday special, something you can attempt once you have the base recipe mastered. They add fruit squashes and vegetable soups to the pani and have flavored panis like grape, pineapple and tomato. Definitely worth a try, but the original is the best, as always.

How is the Pani clear / transparent?

This is really the question isn't it? The simple answer is citric acid and seeping rather than grinding.

Also, sometimes, alum.

I avoid ingredients I have no idea about, so alum was out in my case. It left my pani with a very slight beige tinge, that I could live with. When served in individual quantities, that tinge isn't visible, so all's well here.

The making of the pani begins by lightly pounding ginger, garlic, cinnamon, clove and green chillies and letting them seep for a few hours or overnight in hot water. You can also tie this in a muslin cloth pouch for a better color, or rather, less color. Citric acid crystals are added for acidity instead of lemon juice or tamarind. This ensures the water is clear. 

I added chopped coriander too, you can skip it, it doesn't alter the taste too much. 

The water is sieved and the solids are kept aside. Adjust the salt and/or sourness and your Bangarpet Pani is ready.

The solids that we had seeped are ground and used to make the green peas stuffing for the puris. You can also use it in any curry.

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

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Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri

Bangarpet Pani Puri is a famous pani puri from the small town of Bangarpet near Bangalore. The pani is super spicy and clear and the puris are stuffed with green peas.

Recipe Type:  Snacks
Cuisine:            Karnataka
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 hours 30 minutes
Yield:                Makes 100 Pani Puris

Author:              Anupama

Ingredients:

For the clear Pani:

2 Cloves
1" Cinnamon
2-3 Green Chillies
2 Tbsp Ginger, chopped
10-12 Garlic cloves
1 tsp Citric Acid crystals
0.5 tsp Black Salt
1 litre hot Water
Salt to taste

For the green peas filling:

1 cup dried Green peas
Salt to taste

To assemble the Pani Puri:

100 Puris
1 large Carrot, grated
1 large Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 cup Sev (Optional)

Method:

1. Wash and soak the dried green peas in water overnight.
2. Coarsely pound the ginger, garlic and green chillies together.
3. Take 1 litre of hot water in a steel tumbler and add the pounded mixture, black salt and citric acid crystals.
4. Keep the water aside for 2 hours at room temperature or in the fridge overnight, allowing the flavors to seep into the water.
5. Next morning, pressure cook the soaked green peas with 1 tsp of salt.
6. Sieve the pani and keep the ginger-garlic-green chilli mixture aside to use later.
7. Add salt to the pani as per taste. If you want the pani to be sourer, add more citric acid crystals.
8. Blend the ginger-garlic-green chillies into a smooth paste.
9. Heat a pan and add a few spoonfuls of the blended paste and then add the boiled green peas along with 1 cup water used for boiling it and salt.
10. Mash lightly and cook until the water evaporates. Allow to cool to room temperature.
11. Mix together the grated carrot, chopped onions and coriander leaves before assembling.
12. To assemble the pani puri, lightly poke a hole in the puri and stuff it with the green peas, carrot-onion mix, sev and fill with pani just before eating.

If you liked this, you may also like:

Pani Puri

Tomato Puri

Masala Puri

Read more ...

Instant Milk Peda Recipe | Milk Peda Recipe with Condensed Milk | Quick doodh peda recipe [Video]

Instant Milk Peda Recipe | Milk Peda Recipe with Condensed Milk | Quick doodh peda recipe with step by step video instructions. Instant Milk Peda or Doodh Peda is made by combining sweetened condensed milk like mithai mate or milkmaid and milk powder and cooking them on low heat to make instant khova. Pedas are flavored with cardamom, shaped and topped with nuts. Instant milk peda is perfect for festivals like diwali or when you want a quick dessert. This recipe is gluten free and suits a Jain diet.

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Milk Pedas are one of the easiest of Indian sweets, especially with THIS recipe.

You know that time, when you had a nice spicy dinner, and then get this sudden sweet craving, but it's already late and you are so cozily dressed up in your pajamas. And you are torn between changing and driving to the nearest sweet mart or trying to suppress that craving. You don't need to anymore, not with this recipe. 

The scene I just described above, is something I experience almost every couple of weeks. And most of the times laziness wins, I hate changing and going out after 10pm. So I mostly settle for maybe a biscuit or when I am in a good healthy-diet sort of mind, a couple of dates or raisins. But mostly, I'm still thinking of delicious desserts in my head. 

So when you aren't freezing brownies for such nights, give this peda recipe a try and I assure you it won't disappoint. In fact, it is so easy, a 12-year-old can make it, so feel free to delegate this to the little chefs at home. My sister actually won a cooking contest in school making this on an old kerosene stove, so you can guess how simple and tasty it really is. 

Instant Milk Peda is made from just a handful of ingredients - ghee, condensed milk, milk powder, cardamom powder and nuts.

Notes to make the perfect Pedas

Not that you need too many pointers, but I did somehow manage to mess up this recipe once, so I thought I'd rather share the experience.

• When I say 5-6 minutes of cooking, I mean it. Unfortunately, the first time I made the pedas, I went by look and feel rather than timing. I ended up with very chewy pedas, almost like a 5-star or caramel candy if you know. Not a pleasant experience for my jaws. So although the mixture looks runny and sticky after 6 minutes, don't cook it too long. At the maximum, based on the heat, you may need 1-2 minutes more. The pedas will harden and set as they cool, so don't worry.
• What if my advice above failed and you actually undercooked it. Don't worry, put the mix back on the stove and maybe cook for an additional 2-3 minutes.
• What if you totally missed my advice and overcooked it. Well, at least now you know how strong your jaws are. But don't worry, I actually managed to get this working too. Keep the pedas in the fridge overnight. In the morning, remove them and keep them on the counter and allow them to come to room temperature. Somehow this magically fixed the texture in my case. So it is worth a try, don't you agree?

Also, you can top the pedas with any nuts or no nuts at all. I like almonds and pista, so that is what I used.

Flavoring too is your choice. The traditional flavoring for most Indian sweets is cardamom and I stuck with it. You can use saffron, rose, or kewra too. I've tried the rose and it rocks.

Oh and also, since I'm posting this so close to Diwali, have a happy and safe one. 

I have a Diwali playlist on YouTube, that may interest you too, check it out here.

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

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Instant Milk Peda Recipe | Quick Doodh Peda | Milk Peda with Condensed Milk

Instant Milk Peda or Doodh Peda an Indian fudge type of dessert / sweet that is made by combining sweetened condensed milk like mithai mate or milkmaid and milk powder and cooking them on low heat. Pedas are flavored with cardamom, shaped and topped with nuts. Instant milk peda is perfect for festivals like diwali or when you want a quick dessert. This recipe is gluten free and suits a Jain diet.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     10 hours
Cook time:     10 minutes
Total time:     20 minutes
Yield:                25

Author:                Anupama

Ingredients:

400gms Sweetened Condensed Milk
1.5 cup Milk Powder or Dairy Whitener
8-10 Green Cardamom
1 Tbsp Ghee
3 Tbsp chopped nuts like Almonds and Pistachios

Method:

1. Peel the cardamom and crush the seeds into a powder. Add 1 tsp sugar to help you pound it into a powder.
2. In a non stick pan, add the ghee, condensed milk and the milk powder.
3. Mix well.
4. Cook the mixture on low heat while stirring constantly to prevent the mix from burning.
5. Continue to cook for 5-6 minutes or until the mix comes together as one mass.
6. Add cardamom powder and mix well.
7. Remove from heat and transfer to a bowl or a plate. The mix will look sticky, but don’t be tempted to cook it more. The pedas will become chewy if overcooked.
8. As the mix cools, it will begin to harden and set.
9. Grease your hands with ghee and take a spoonful of the mix while still warm and shape into pedas.
10. Top with chopped nuts and gently press so that they stick to the peda.
11. Cool completely before serving.
12. Pedas can be stored at room temperature for 1-2 days, after which they are best stored in the fridge. Do not store them for over 5-7 days.

If you liked this, you may also like:

Kaju Katli

Coconut Laddoo

Holige | Puran Poli

Read more ...

Matar Kachori Recipe | Green Peas Kachori Recipe

Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. The green peas are spiced and then stuffed in a flour based dough, shaped into parcels and deep fried. Matar Kachori is vegan and can be modified to suit a Jain diet.

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It may seem strange, but I had never been very fond of kachoris. We probably knew of each other's existence and chose to live separate lives. But Samosa and me, were like best pals. And then BAM! I get married to kachori lover and our lives weren't too separate anymore. When I bought samosas for myself, I bought kachori for him. And slowly, I started enjoying it too. The crispy exterior, the sweet imli ki chutney, the theeki hair chutney, the chopped onions and sometimes, the sev. It made a delicious mouthful, that I couldn't resist. 

Then last year, I tried the stuffed kachori and it was just another level. The plain barely held up to it after that. I had a standard Rajasthani shop in the neighbourhood where I bought kachoris before. Sadly, due to the pandemic, they have now closed. And I had to learn to make these at home to fulfill our cravings.

We have been having all sorts of cravings during the lockdown, that previously, weren't there. Are you going through the same thing?

Over the past few months, I have made these Matar Kachoris, 4-5 times and we have loved it at home. It took me some time to learn the art of deep frying kachoris. This is the most important step as it gives you a crispy exterior shell. Well, even if you do mess up here when you try it for the first time, please know that the stuffing is so delish, that you will barely get any complaints. 

What is a Kachori?

Kachori is a deep fried savory snack very popular in the Indian subcontinent, it is a slightly flattened disk made of all purpose flour (maida) that is usually stuffed with spiced lentils (dal) or onions. There are different varieties of kachoris available across North India. In some regions, a soft stuffed puri is also called a kachori and served for breakfast along with curry. 

Matar Kachori is a crispy deep fried kachori that is stuffed with a spiced green pea mash. Since the stuffing of the kachori is a wet filling, a matar kachori will never be as crispy as a plain kachori.

How to fry a kachori?

The most important step in achieving the perfect kachori is the frying of the kachori. Fear not, I will share the tips and tricks that I learned over the course of several retries.

To fry kachori, take sufficient oil in a kadhai or a deep pot. Don't skimp on the amount of oil being used.

The temperature of the oil is very important. The oil should not be very hot not too cold. If the oil is very hot, the kachoris will puff up immediately, but they will become soft as soon as they are removed from the oil and cool a little. These will still taste very good, but will just not have the crispy shell that you may be expecting. If the oil is too cold, the kachori will absorb a lot of oil, will not puff up and will end up becoming hard rather than crispy. The perfect temperature to fry a kachori is medium to low. When a kachori is dropped in the oil, oil should bubble around it, but it should rise to the surface slowly. Always test the temperature of the oil with a small ball of dough - if it rises too fast, turn off the heat and allow the oil to cool, if it doesn't bubble, wait for a while. If the oil bubbles, but the dough ball doesn't rise to the surface, you are good to fry the kachori. Maintain the temperature of the oil throughout the cooking process.

The kachoris will puff up slowly as they rise to the surface. If they don't all puff up, don't worry, they will still taste amazing. This could be because the dough has gotten a little dry. Keep the dough covered with a moist cloth throughout.

Serve the kachoris warm-hot with sweet tamarind chutney and spicy mint chutney. However, I'd like to add that these kachoris taste delicious on their own too.

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

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Matar Kachori Recipe

Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. Matar Kachori is vegan.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     1 hour
Cook time:     45 minutes
Total time:     1 hour 45 minutes
Yield:                12

Author:                Anupama

Ingredients:

For the dough

2 cups Flour (Maida)
2 Tbsp Semolina (Fine Rava/Sooji)
6 Tbsp Oil
Salt to taste
Water as required

For the stuffing

1 cup boiled Green Peas
1 Tbsp Oil
1 tsp Fennel Seeds (lightly crushed)
0.25 tsp Asafoetida (Hing)
1 tsp Ginger Green Chilli Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Chaat Masala
0.5 tsp Amchur
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder
Salt to taste

Others

Oil to fry

Method:

1. To make the dough, take the flour in a large bowl and add in the semolina, salt and oil.
2. Mix in the oil until the flour has a sandy texture.
3. Add water little by little and knead into a smooth dough.
4. When the dough is smooth and soft, cover it with a moist cloth and allow it to rest for 30 mins to 1 hour.
5. While the dough rests, make the stuffing. To make the stuffing, coarsely mash the boiled green peas.
6. Heat oil in a pan and add in the crushed fennel seeds.
7. Add the asafoetida and the ginger-green chilli paste and saute until fragrant. For a Jain version, just add chilli paste.
8. Add in the mashed green peas and all the spice powders and salt and mix well. Keep aside until cooled.
9. After 1 hour, divide the rested dough into 10 or 12 equal pieces.
10. Flatten a dough ball with either your fingers or with a rolling pin to a small disk.
11. Spoon in the stuffing. Do not overstuff.
12. Seal the kachori and place it on a floured surface with the seam side up.
13. Roll out the kachori with either a rolling pin or the heel of your hand.
14. Heat oil for deep frying in a kadhai.
15. The oil should neither be too hot nor too cold. When you drop the kachori in, it should bubble but should slowly rise to the top. Refer to notes above for frying.
16. The kachori will puff as it rises to the top.
17. Fry until the kachoris are browned on both sides.
18. Serve the kachoris hot with sweet tamarind chutney and spicy mint chutney.

If you liked this, you may also like:

Batata Vada

Medu Vada

Masala Vada

Read more ...

Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe [Video]

Easy Baked Chickpea Falafel Recipe. Falafels are usually deep fried patties made of chickpeas or other beans and are a popular snack in the region around Middle East. These vegan and gluten free falafels are made from chickpeas and are baked. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

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We love falafels and hummus. If we could swim in a tub of hummus, we would. The silky-smooth, nutty savory goodness is meant for slathering and swimming in, it really is. Hummus is something I make quite often, it is so easy to make and tastes great with so many things. My favorite meal is really just taking some roti or chapati and slathering the hummus and adding a few julienned veggies like carrots, cucumber, tomato and colored peppers and rolling it up to make a delicious wrap. Lunch, done!!

But the thing I love and don't make enough of is Falafels. These crispy balls/patties of chickpeas are so delicious, yet I've generally avoided making them because deep-frying is not something I like to do too often. But all that has changed since I started baking them.

Baked falafels are really easy to make, healthy and freeze well. These baked falafels are made from soaked dried chickpeas, giving them the perfect texture on the inside. The recipe was the batter is the same as the fried ones, just this is baked, so you are not losing out on taste or texture. 

Making these falafels requires a little planning, just enough time to soak the dried chickpeas. They need a good 8-10 hours soak to become soft and achieve the right texture. If you have this planning done, then you really don't need to do much. The soaked chickpeas are drained, and blended with coriander leaves, onion, cumin, red chilli powder or paprika, salt and oil to get a stiff batter that can be shaped. The falafels are shaped into a patty as they bake better that way instead of a ball.

These baked falafels are the perfect addition to buddha bowls, curries, pita pockets and wraps.

How to freeze baked falafels?

Once the falafels are baked, allow them to cool completely. Once cooled, you can either place them in a ziploc bag in a layer and freeze them horizontally or place in a freezer friendly plastic box and freeze. These will easily stay good for 1-2 weeks. 

To use frozen falafels, microwave on high until they are warm on the inside. I like to leave them out on the kitchen counter for 1-2 hours before I microwave. You can also pan fry them until they are warm on the inside.

My Falafel Wrap

 The pictures I have posted is of the falafel wrap I built with the baked falafels. 

The wrap has the following:

- Homemade pita bread

- Hummus

- Pickled onions

- Shredded red cabbage

- Cherry tomatoes

- Coriander leaves

- Crumbled feta cheese

The options are limitless, you can add different sauces like tzatziki or tahini or even mayo. Pickled radish or carrots will taste great too. Roasted veggies is another way to go. Mint, parsley or your favorite herbs. Pita bread can be replaced with a regular wholewheat roti or even a leftover restaurant garlic naan. Cheese is optional, use your favorite vegan or non vegan soft cheese if you desire. 

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

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Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe

Baked Falafels are baked patties made of chickpeas, coriander, spices and aromatics. Falafels are popular snack in the region around Middle East. These vegan and gluten free. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

Recipe Type:  Appetizer
Cuisine:            Middle Eastern
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                14-15 Falafels

Author:                Anupama

Ingredients:

1.5 cups dried Chickpeas (Kabuli Chana | Chhole)
1 large Onion
5-6 Garlic cloves
1 cup Coriander leaves
1 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
6 Tbsp Olive Oil
Salt to taste

Method:

1. Soak the dried chickpeas in water for 8 hours or overnight.
2. In the morning, drain the water completely and add to a blender.
3. Add chopped onions, garlic, coriander leaves, baking soda, cumin powder, coriander powder, red chilli powder, salt and 2-3 Tbsp olive oil. Blend to a coarse batter, you should be able to shape the falafels.
4. If the batter feels wet, add in 1-2 Tbsp Corn starch or corn flour to help it bind.
5. Shape the falafels and place in a single layer on a greased baking sheet.
6. Bake for 25-30 minutes at 180 degree celsius or until done.
7. Serve hot with hummus or use in buddha bowl, wrap or pita pocket.
8. Look at notes above if you are planning to freeze the falafels.

If you liked this, you may also like:

Vegan lentil meatballs

Vegan Turnip Chops

Roasted Sweetpotato Salad

Read more ...

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.

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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

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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.

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