Best Batata Vada | Aloo Bonda | Potato Dumplings

best batata vada, crispy aloo bonda, street style, mashed potato dumplings recipe

5 from 24 votes

Best Batata Vada | Aloo Bonda | Potato Dumplings

Batata Vada or Fried Potato Dumpling is a simple and easy to make, spicy and delicious Indian snack prepared using potatoes and aromatic spices in less than 30 minutes. This potato recipe is gluten free and vegan. These batata vadas or aloo bonda are crispy on the outside with melt in mouth filling inside.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish, snacks

Cuisine: gujarati, Indian, Maharashtra, Mangalore, north indian, punjabi, South India, Udupi

Servings: Vada

Calories: 65kcal

Author: Kushi

Equipment

1 Pan for frying

Ingredients

For the batter

½ cup Chickpea flour or Besan
½ teaspoon Red chile powder
1 teaspoon Cumin seeds
¼ teaspoon Turmeric powder
Asafetida or Hing, Pinch
Salt, to taste
2 to 3 tablespoon Rice flour (optional)

For the potato filling or potato stuffing

2 Medium potatoes
2 Green chilies, finely chopped
1 tablespoon Ginger, grated
2 to 3 tablespoon Coriander leaves or Cilantro, finely chopped
Salt, to taste

For the tempering

1 teaspoon Mustard seeds
1 teaspoon Urad Dal
3 Garlic cloves, finely chopped (optional)
Asafetida or Hing, a pinch
Turmeric powder, a pinch
1 sprig Curry leaves, finely chopped
1 teaspoon Vegetable oil or Coconut oil or Cooking oil

Other ingredient

Oil for frying

Instructions

STEP I (Prepare the filling or Stuffing)

Peel the skin of potatoes, cut them into cubes and wash them.
2 Medium potatoes
Cook the potatoes in any way desired but make sure they are just firm and not mushy. I have just sprinkled water, covered with lid and microwaved the potatoes for 5 minutes.
Alternatively, you can cook potato cubes in boiling water for 15 to 20 minutes or pressure cook it for 2 whistles or cook even in steamer or pot.
In a small pan, heat oil on medium to low flame. Add mustard seeds, and when they start to splutter add urad dal, garlic cloves (skip if you are preparing on vrat days) and hing and sauté till the raw smell of garlic goes off (about 1 minute) and urad dal becomes light in color..
1 teaspoon Mustard seeds, 1 teaspoon Urad Dal, 3 Garlic cloves, finely chopped, 1 teaspoon Vegetable oil or Coconut oil or Cooking oil
Next add turmeric powder, curry leaves and sauté for another few seconds. switch off the flame.
¼ teaspoon Turmeric powder, 1 sprig Curry leaves, finely chopped
Mash the cooked potatoes. To this add green chilies, ginger, coriander leaves, salt and sautéed ingredients prepared above and mix well.
2 Green chilies, finely chopped, 1 tablespoon Ginger, grated, 2 to 3 tablespoon Coriander leaves or Cilantro, finely chopped, Salt, to taste
Divide this into 9 or 10 portions or to desired size bonda or vada and make balls out of it.

STEP II(Prepare the batter)

In a bowl, add chickpea flour, red chilli powder, cumin seeds, turmeric powder, asafoetida, salt, and mix.
½ cup Chickpea flour or Besan, ½ teaspoon Red chile powder, 1 teaspoon Cumin seeds, Asafetida or Hing, Pinch, 2 to 3 tablespoon Rice flour (optional), Salt, to taste, Turmeric powder, a pinch, Asafetida or Hing, a pinch
To this add water little by little and whisk to form a batter that is thinner than pancake batter. See that there are no lumps and batter is not too thick or too thin.
The amount of water I added was approximately ⅓ cup but not more than ½ cup. This also varies based on brand of flour, weather conditions and water.
Your vadas should be coated easily in this batter. If the batter is too thick then add water, and if it becomes too watery then add chickpea flour and adjust accordingly.

STEP III( Frying vadas or bondas or fritters)

Heat oil in a heavy bottomed pan for frying.
Oil for frying
Once the oil is hot, dip each potato ball in the batter and drop it in oil. Add 4 to 5 balls depending on the size of your pan. Deep fry them till they are golden brown in color.
Transfer this to paper towel to absorb any excess oil.
Repeat the process for remaining potato balls.
Batata Vadas or Aloo Bonda are now ready. Serve hot and enjoy.

Notes

To check if the oil is hot, drop few drops of batter and check if it sizzles and comes up.
Vary the spiciness as per your taste.
If the oil is cold, vadas will absorb excess oil and If it is too hot, vadas will turn brown. Best practice is to fry between medium and medium high flame.
Do not boil potatoes more than needed. It should be firm and not mushy.
Adding rice flour is optional. I have tried adding as well skipping it. Adding it makes your outer cover more crispier.
Consistency of batter place very important role in making perfect vadas. If batter is thick, vadas will become hard and If batter is thin, then stuffing will come out and its going to be messy.
If you do not like pieces of green chilies and ginger you can also make paste out of it and add it to the recipe.
Some people add pinch of baking soda to batter to make it fluffier. I generally skip adding it and find no difference.

Nutrition