Batata vada is similar to the south Indian Urulai kizhangu bonda . I happened to taste this batata vada in my cousin’s house last week. We attended a birthday party of her son and a cook lady came to help her in cooking. She made aloo vada for starter. The batata vadas were so nice and the way she made it me and mom loved it very much. So the floowing day i had my friends at home for a evening tea. So i made the batata vada for her on a rainy day evening. We all enjoyed it again with a cup of strong filter coffee. Let us see how to make batata vada.
Preparation Time : 15 mins | Cooking Time : 30 Mins |Makes: 25
For potato filling
Red chili powder 1 tsp
Salt as needed
Garlic 2 pods
Coriander leaves few
Mint leaves few
For the batter
Besan flour | Kadalai maavu 1/2 cup
Ajwain seeds | Omam 1/4 tsp
Red chili powder 1/2 tsp
Salt as needed
Hot oil 1/2 tsp
Baking soda a pinch (optional)
Oil for deep frying
Maida| all purpose flour 2 tblsp
- For the potato filling, boil the potatoes and mash it nicely and keep this in a wide bowl. Add finely chopped onions, garlic , coriander leaves and mint leaves to this. Add red chili powder and salt. Mix this well.
- Make this into equal sized balls and keep it aside. You can cover it and keep it in the refrigerator too.
- Mix the batter just before making the vadas.
- Mix the besan, ajwain, salt, hot oil and baking soda(if adding) and add water little by little to make it a idli batter consistency.
- Keep the oil for frying. Let it be hot. In a plate keep the maida flour. Roll the potato balls in the flour. This is done to keep the bondas firm even after it is cool.
- Dip this in the batter and put the dipped potato balls in hot oil and keep the flame medium.
- Fry this till golden brown and take it out from oil. Drain excess oil in the kitchen towel.
- Super hot and tasty batata vada are ready to serve. Serve with Green chutney.
- The filling can be made with left over potato curry.
- Adding mint leaves gives a fantastic aroma to the vadas, so don’t skip it.
- Adding hot oil gives crispiness to the outer cover . You can add ghee too instead of that.
- Ajwin gives a fantastic aroma to the bondas and also aids in digestion. So do not skip it.
- You can keep it between a pav bun and have it as vada pav too.