Batata Vada or Aloo Bonda is a famous Mumbai street food, but today it is popular all over India. Served either with a spicy garlic chutney, or with a mint and coriander one, it can be relished on it’s own as it has all the spices added to it.
Ingredients :
- 6 potatoes
- 8 green chillies
- 2 inch piece of ginger
- 7 garlic cloves
- Coriander leaves
- 3 tbsps oil
- 1 tsp mustard
- 2 sprigs curry leaves
- Juice of half a lemon
- Salt
- 1 heaped cup Besan/ Bengal Gram flour/Chickpea flour
- 3 tbsps rice flour
- 1/2 tsp Haldi/turmeric powder
- A pinch of soda bi carb.
- 1/2 tsp Asafoetida /Hing
- Oil for frying
Method :
Pressure cook the potatoes. Deskin them and mash them roughly. Make a coarse paste of the ginger garlic and green chillies. Heat 3 tbsps oil. Add a spoon of mustard and after it splutters add the curry leaves. Drop in the ginger, garlic, green chilly paste and sauté for a minute. Drop in 1/4 tsp of haldi and immediately add the mashed potatoes. Add salt. Mix thoroughly and heat well. Add the chopped coriander leaves and lemon juice to it. Mix and keep aside to cool. When cool make balls out of the potato mixture. Keep aside. Take the Besan, rice flour, 1/4 tsp haldi, soda bi carb, asafoetida and salt in a bowl. Add enough water to make a batter which is thick enough to coat the potato balls. The batter should not be runny. Keep aside for ten minutes. Heat oil in a pan. Drop the potato balls in the batter, coat them well and then gently slide them into the hot oil three at a time. Deep fry to a rich golden yellow. Serve with chutney or ketchup.
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