Batata Vada

A popular dish from the streets of Mumbai and across South India.

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Batata Vada or Aloo Bonda or Potato Bonda is a very popular snack from the streets of Mumbai and across India. It is very simple to make and is popular amongst the South Indian foodies as an evening tea time snack.

In South India, it is called as Aloo Bonda or Potato Bonda and is a restaurant favorite.

Whatever name it goes by, it is more than a snack. In many places it is a wholesome meal. It is one dish that you can easily make at home and have the same yummy taste that you find in the numerous street food places. Serve with chutney of choice or sauce.

5 from 2 votes

Batata Vada (Aloo Bonda) Recipe

A popular dish from the streets of Mumbai and across South India.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer, Snack

Cuisine: Indian, Maharashtrian

Ingredients for Batata Vada (Aloo Bonda)

• 500 g Besan / Chickpea Flour
• 8 to 10 Potatoes boiled, peeled, mashed
• 4 Green Chilies finely chopped
• 4 Onions finely chopped
• 2 tsp Mustard Seeds
• 2 tsp Ginger finely chopped
• 1 tsp Turmeric Powder
• 1 Juice of Lime
• 4 tbsp Coriander Leaves chopped
• handful Curry Leaves chopped
• 3 to 4 tbsp Sunflower Oil
• for frying Vegetable Oil
• as per taste Salt

How to make Batata Vada (Aloo Bonda)

• Add enough water to the flour and beat well to make a smooth batter.
• Add salt and mix well.
• Cover with a lid and keep aside for 30 to 60 minutes.
• Combine coriander leaves, potatoes and salt in a bowl.
• Heat sunflower oil in a pan over medium flame.
• Fry the mustard seeds and curry leaves for 30 seconds.
• Add ginger and green chillies.
• After a minute, add the onions and fry until onions are soft.
• Add lime juice and turmeric powder.
• Stir well and transfer this to the potato mixture.
• Mix well until no lumps remain.
• Shape the mixture into small-medium sized balls.
• Heat oil in a deep frying pan over medium flame.
• Dip the potato balls in the batter (prepared at step #1) and gently add them to the hot oil.
• Fry, in batches, for 30 seconds or until the potato balls turn light brown.
• Remove and drain excess oil.
• Serve hot with mint chutney or ketchup.