Aloo Vada/Batata Vada/Potato Vada/Aloo Kofta Recipe with step by step description, tips and precise video: Today’s post of Aloo Vada/Batata Vada/Potato Vada/Aloo Kofta Recipe is one of my favorite recipe since my childhood days. My mom use to prepare these potato delights especially during Iftar’s in Ramadan. I am not very big fan of fried items but this one is my all-time favorite. My mom prepare these aloo vada in a very simple way, using some special spices, but her aloo vadas taste absolutely divine. And today I am going to share her secret recipe of aloo vada with you.
Aloo Vada is a famous Indian street food, which is also known as Batata Vada or Aloo Bonda. As always my recipe of aloo vada is very simple and mouth smacking.
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- Potato – 500gms
- Onions ( finely chopped) – 1 cup + ½ cup
- Green Chilies ( finely chopped) – 2-3
- Coriander ( finely chopped) – ½ cup
- Mint leaves ( finely chopped) – 1 cup
- Homemade Garam Masala Powder – ½ tsp
- Salt – 2tsp
- Dry mango powder ( amchor) – 2 tsp
- Asafitada ( hing ) – ½ tsp
- Red chili powder – 1 tsp
- Fennel seeds ( saunf) – ½ tsp
- Cumin seeds ( zeera) – ½ tsp
- Coriander seeds (sabut dhania) – ½ tsp crushed
- Peas (matar) – ½ cup
- Oil – 1.5 tbsp
For the batter:
- Gram flour (besan) – 1.5 cup
- Salt – 1 tsp
- Red chili powder – ½ tsp
- Baking soda (meetha soda) – ¼ tsp
- Water – little less than 1.5 cups
Oil for frying
- Boil potatoes with 1 tsp salt n let them cool for about 1-2 hours before use.
- Peel and mesh the boiled and cooled potatoes.
- Add 1 cup chopped onions, chopped green chilies, chopped coriander, chopped mint leaves, homemade garam masala, salt, amchor, hing, red chili powder and mix everything well.
- Heat oil in a nonstick kadai, add cumin seeds, fennel seeds, crushed coriander seeds and cook on low heat for few seconds.
- Add ½ cup chopped onions, ½ cup peas and ½ tsp salt.
- Mix well, cover the pan and cook on low heat until peas get cooked.
- Now add potato mixture, reduce the heat and mix everthing until well incorpotated.
- Cook for 2-3 minutes, then turn off the heat and let the mixture come to room temperature.
- Grease your palms with ghee or oil and divide the potato mixture into 24 – 25 equal portions, little bigger than lemon size. Keep them aside.
- In a mixing bowl add besan, salt, red chili powder and baking soda. Mix well.
- Now make a batter of coating consistency by adding water little less than 1.5 cups of water. Beat the batter well.
- Do not make the batter too thick as it will form a very thick layer of besan on the vadas which will take very long to cook. Nor make the batter too thin as it will not coat the potato balls.
- If in case the batter gets thinner then adjust the consistency by adding little more besan.
- In a kadhai heat oil at medium flame, for frying the aloo vadas.
- Take a potato ball, coat it in the besan batter and carefully drop it in the hot oil. Same way drop few more aloo vadas in the hot oil.
- Fry the vadas at medium heat until golden in colour.
- Take the fried aloo vadas out of the oil and place them on a paper napkin.
- Serve the hot aloo vadas with tomato ketchup, mint chutney or tamarind chutney.