Batata (Aloo) vada

Batata (Aloo) vada is one of the most loved dishes in maharastra, especially in the form of vada pav. People just love it. If it is spicy and served with spicy imli (tamarind) chutney and pudina chutney it is more delicious.


You will need:


Makes 5 vadas

For the Filling:
2 Big potatoes
2 Green chillies(depending on how hot the cillies are or your preferences)
2 tsp Jeera
1/2 tsp mustard seeds
1 tsp Oil
1/4 tsp Asafoetida
1 tsp Turmeric powder
Some Coriander
2 tsp Dhaniya-jeera powder
21/2 tsp Ginger paste
Few Curry leaves
Cashew nuts(optional)
2 tsp Lemon juice
Salt to taste







How to make it:

1. Boil the potatoes well.
2. Peel them and mash them. Add salt, dhaniya-jeera powder, pieces of cashew nuts, lemon juice and coriander to it.
3. Make a paste of green chillies and ginger.
4. Make tadka of oil, Asafoetida, Turmeric powder, jeera, mustard seeds, curry leaves.
5. Add the chillies and ginger paste to the tadka.
6. Then add the potatoes to the tadka.
7. Mix it well.
8. Allow to cook for sometime (10-15minutes).
9. Allow the filling to cool down to room temperature.

For the besan cover:

1 cup Besan (Gram flour)

1/2 tsp Red chilly powder (depends on the personal choice. You can add more)

Salt to taste

1 tsp jeera

1/2 tsp tumeric powder

Oil to fry

How to make it:

1. Mix all the above ingredients with 1 or little more water.
2. Mix well to make good consistency to hold the aloo filling well.
3. Make small balls of aloo filling or any shape you wish. I have made round as well as heart shaped.
4. Dip the balls in the besan mix.
5. Heat oil in a kadai.
6. Fry the vadas on low flame till golden brown in colour.
7. Hot Batata vadas are ready to serve.
8. Serve with tamarind chutney, pudina chutney or tomato ketchup.