Aloo Vada Recipe – Batata Vada (Deep Fried Potato Patties)

Ingredients

• 2 cups Potatoes (Aloo) boiled and mashed
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon Ginger grated
• 2 Onion chopped
• 1 teaspoon Green Chillies chopped
• 1/4 teaspoon Asafoetida (hing)
• 1/2 teaspoon Turmeric powder (Haldi)
• Oil for deep frying
• Salt to taste
• 1/4 cup Coriander (Dhania) Leaves chopped
• 1 cup Gram flour (besan)
• 1 teaspoon Turmeric powder (Haldi)
• Salt to taste

Steps

1. To begin making the Aloo Vada Recipe, first prep the ingredients like cooking the potatoes and chopping onions and other ingredients to make the aloo vada.
2. Combine all batter ingredients including gram flour, turmeric powder, salt in a large mixing bowl. Add a little water at a time to make batter thick enough to thickly coat back of a spoon. Make sure to whisk the batter well until light and fluffy. Keep aside.
3. Heat 2 tablespoons of oil in a frying pan, add mustard seeds and allow it to crackle. Stir in the onions and sauté for a couple of minutes till onions are soft and light golden in colour. Add ginger, green chillies, asafoetida, turmeric and salt and sauté for a few more minutes.
4. Finally stir in the mashed potatoes and sauté for a couple of minutes. Allow the aloo vada mixture to cool down, stir in the coriander leaves divide it into 8 portions. Shape the aloo vada mixture into round balls and keep aside.
5. Heat oil for deep frying in a heavy bottom pan on medium heat; dip and coat each of the aloo vada balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in colour on medium heat.
6. Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions.
7. Drain the fried Aloo Vadas on absorbent paper and continue the frying process for the remaining vadas.
8. Serve the Aloo Vada along withDhaniya Pudina Chutney and Khajur Imli Chutney or just plain old tomato ketchup. You could serve as is or sandwich it into a bun for lunch or make them into the famous Vada Pav.