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Batata Vada (Aloo Bonda)
A popular dish from the streets of Mumbai and across South India.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizer, Snack
Cuisine:
Indian, Maharashtrian
Ingredients
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
Instructions
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.