Batata Vada / Indian Potato fritters / Aloo Bonda / Vada Pav

Batata Vada/ Aloo Bonda

Thanks to the unpredictable  English weather, every now and then I feel  the need to eat something  nice, to be precise a rainy day is just a reason to dig into steamy hot Batata vadas and some Chai.

Batata Vada/ Aloo Bonda

Do I really have to tell you how good it is or what it is,  all I am going to say is you have to try this desi burger it is one of my favorites and I bet it will be yours too 

Makes: 8 vadas

Ingredients:

For the potato filling:

3 big potatoes

3-4 Curry leaves

1 Green Chilly

2 Cloves Garlic

A small piece of ginger

1 tbsp. of chopped coriander leaves

1 tsp cumin/ jeera  seeds

1 tsp mustard seeds/ rai

½ tsp Asafetida/ Hing

1 tbsp. of oil

1 tsp turmeric powder/ haldi

Juice of half a Lemon

Salt to taste

For the batter:

1 cup Gram flour

1 tsp oil

1 tsp Chilly powder

½ tsp turmeric

Water as needed.

½ tsp bi carbonate of soda.

Salt to taste

Oil for deep frying.

To serve:

Bread slices/rolls.

Mint Chutney

Method:

Step 1: Prep the potatoes

Pressure cook  un peeled potatoes with water  for 3 whistles , allow the pressure to settle, drain  .

Or use a pot of boiling water to boil the potatoes until  tender and cooked.

Peel the potatoes.  Roughly chop the potatoes into big pieces

Further chop into small chunks

Step 2. Make the filling

Mince the ginger, garlic and green chilly  together with a mortar and pestle  or chop finely

In a small pan, heat a tbsp. of oil, add the mustard and cumin seeds allow spluttering.  Add Asafetida/ hing, chopped Curry leaves and ginger garlic chilly mince . Stir in the coarsely  chopped potatoes, coriander, turmeric and salt to taste. 

 Mash slightly with the back of a spoon ( you still want texture) and mix well, turn the heat off.

Add lemon Juice and Mix

Once cooled, divide the filling into 8 portions and roll them  up into round vadas.

Step 3. Batter

Heat  oil for deep frying ( medium to high heat or 165 deg c)

Take a bowl; add in all the batter ingredients except the water. Make a small well and all water little by little until a lump free thick batter (it should be just enough thick too coat the potatoes)

Finally.

Add a drop of batter into the oil, if it floats up instantly your oil is ready.

Dip the  potato rolls/vadas  into the batter, covering it evenly with thick coating. Removing excess on the side of the bowl. 

 Drop it into the oil and fry for about for a min or until a golden brown crust.

Follow the same for the remaining, drain on paper towel.

Batata Vada/ Aloo Bonda

 Serve Hot,

Batata Vada/ Aloo Bonda

Sorry I couldn't  wait :p

Batata Vada/ Aloo Bonda