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.

You may also like: 2 types of hari chatni recipe, imli ki chatni recipe, khaman dhokla recipe

Do not forget to SUBSCRIBE to My Flavours !!!


  • 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



  1. Boil potatoes with 1 tsp salt n let them cool for about 1-2 hours before use.
  2. Peel and mesh the boiled and cooled potatoes.
  3. 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.
  4. Heat oil in a nonstick kadai, add cumin seeds, fennel seeds, crushed coriander seeds and cook on low heat for few seconds.
  5. Add ½ cup chopped onions, ½ cup peas and ½ tsp salt.
  6. Mix well, cover the pan and cook on low heat until peas get cooked.
  7. Now add potato mixture, reduce the heat and mix everthing until well incorpotated.
  8. Cook for 2-3 minutes, then turn off the heat and let the mixture come to room temperature.
  9. 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.
  10. In a mixing bowl add besan, salt, red chili powder and baking soda. Mix well.
  11. Now make a batter of coating consistency by adding water little less than 1.5 cups of water. Beat the batter well.
  12. 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.
  13. If in case the batter gets thinner then adjust the consistency by adding little more besan.
  14. In a kadhai heat oil at medium flame, for frying the aloo vadas.
  15. 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.
  16. Fry the vadas at medium heat until golden in colour.
  17. Take the fried aloo vadas out of the oil and place them on a paper napkin.
  18. Serve the hot aloo vadas with tomato ketchup, mint chutney or tamarind chutney.

Leave a Reply

Notify of