Aloo Bonda (Batata Vada)
45 minutes
1239 reads
About Aloo Bonda (Batata Vada)
Enjoy the authentic taste of Indian street food with this classic Aloo Bonda, famously known as Batata Vada in Maharashtra. This recipe features a spicy and tangy mashed potato filling, seasoned with a fresh tempering of mustard seeds, curry leaves, and crushed spices. Each potato ball is dipped in a crispy gram flour batter and deep-fried to golden perfection.Perfect as a monsoon snack with a cup of chai or as the star ingredient in a Vada Pav, this dish is a timeless favorite across India. It's a delightful explosion of flavor and texture in every single bite.
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Recipe Time & More
Prep25 minutes
Cook20 minutes
Total45 minutes
Ingredients
For the Potato Filling (Masala)
- 4 medium Potato and roughly mashed, boiled, peeled
- 1 tbsp Oil for tempering
- 1 tsp Mustard seeds (rai)
- 1 pinch Asafoetida (hing)
- 8-10 Curry Leaves (kadi patta)
- 1 tbsp Ginger 3-4 garlic cloves, and 2-3 green chillies, made from 1-inch ginger
- 1/2 tsp Turmeric powder (haldi)
- 2 tbsp Coriander chopped, fresh leaves
- 1 tsp Salt or to taste
For the Batter (Coating)
- 1.5 cup Gram Flour (besan)
- 2 tbsp Rice Flour for crispiness
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Chili Powder red
- 1/4 tsp Baking Soda a small pinch
- 1/2 tsp Salt
- 1 cup Water approximately, or as needed
- Oil for deep frying
Instructions
Step 1: Prepare the Potato Filling
- Heat 1 tbsp of oil in a small pan for the tempering (tadka). Add the mustard seeds and let them splutter. Add the asafoetida and curry leaves, and sauté for a few seconds.
- Add the ginger-garlic-chilli paste and sauté for about a minute until the raw smell disappears. Add the turmeric powder and mix well.
- Pour this entire tempering mixture over the mashed potatoes. Add the chopped coriander leaves and salt. Mix everything together gently but thoroughly. Do not over-mash.
- Divide the potato mixture into 12-14 equal portions and roll them into smooth balls. Set aside.
Step 2: Prepare the Batter
- In a mixing bowl, combine the gram flour (besan), rice flour, turmeric powder, red chilli powder, and salt.
- Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like that of pancake batter, thick enough to coat the back of a spoon.
- Just before you are ready to fry, add the pinch of baking soda to the batter and mix gently.
Step 3: Fry the Aloo Bonda
- Heat oil for deep-frying in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the top immediately.
- Dip one potato ball into the batter, ensuring it's evenly coated all over. Carefully slide the batter-coated ball into the hot oil.
- Fry 3-4 bondas at a time, depending on the size of your pan. Do not overcrowd. Fry them on medium heat, turning occasionally, until they are golden brown and crisp.
- Remove the fried bondas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Serve hot with green chutney or tomato ketchup.
Recipe Notes
Expert Tips
- For an extra crunchy exterior, you can add 1 tablespoon of hot oil from the frying pan into the batter just before mixing in the baking soda.
- Ensure your batter is not too thin, otherwise it won't coat the potato balls properly. If it's too thick, add a little more water.
- The authentic Mumbai street-style Batata Vada often omits garlic. You can skip it for a different, equally delicious flavor profile.
- Serve these hot inside a 'pav' (Indian bread roll) with dry garlic chutney to make the famous Mumbai Vada Pav.
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Recipe Nutrition
Calories: 396kcalCarbohydrates: 68gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1000mgPotassium: 1327mgFiber: 11gSugar: 7gVitamin A: 345IUVitamin C: 44mgCalcium: 72mgIron: 5mg
Tri Shakti
Articles: 36
8 Comments
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Great recipe! I’m eager to try it.
So delicious! Excited to make it.
Such a perfect dish! Thank you.
This is amazing! Excited to make it.
This is fantastic! Thank you for sharing.
Tea and
I love this, but haven’t tried. Will try soon and let you know
Hi Trishakti..IT would be good if you can post your recipe on the Plattershare website as well because there is already a link to your website on the top.