Home / Rain and TTR- Monsoon Recipes / Aaloo Vada|Batata Vada
17 July, 2015

Aaloo Vada|Batata Vada

Posted in : Rain and TTR- Monsoon Recipes, Snacks, Street Food on by : Isha K Tags: , , , , , , , ,

Finally some relief from the scorching heat, thanks to the monsoon. As the season changes, and monsoon arrives, the food menu also changes, the kitchen is filled with the fragrance of garam garam bhajiyas, cutlets, mathri, samose, kachoris, chatar patar snacks, ginger cardamom tea and what not specially in the rainy evenings. All your healthy diet stuff just flows away with the rain, but nowadays many air fryers are available in the market to lower the quantity of oil you consume balancing the health and taste. Do share your reviews on air fryer if you have used it.

Now coming to the Aaloo Vada, which is one favorite snack of people especially in monsoon. It is the potato fritter which can be enjoyed at many street food stalls. You can eat it as Vada Pao, which mushroomed as a common man’s food in Maharashtra now being sold out in many food stalls, restaurants and even some  exclusive Vada Pao restaurants are selling so many variations like cheese, hot masala, schezwan etc. Or you can simply have it with green and tamarind chutney.

But frankly speaking, I do not like the Aloo vada, which is sold at food stalls because of the soapy taste of soda they put in the gram flour, so I prefer making and relish it at home. If you go to Maharashtra, then you will get to eat the authentic variation of Batata Vada, there are so many different recipes to make the aloo 

masala. There is the difference in the taste of stuffing and spices from vendors to vendors.

This is my mom’s recipe of making aloo vada, I also put a lot of garlic as I am a garlic lover and it really enhances the taste, plus the garlic boost your immune system in this changing weather. There is no taste of baking soda overpowering the taste of Vada also, with a proper technique and recipe you can easily make yummy aloo vada at home.


Yeilds – Medium Sized 22 Aloo Vada

Preparation Time- 20 minutes

Cooking Time- 15-20 minutes


For Aalo Masala:

Potatoes- 8 medium sized

Mustard Seeds- 1 Teaspoon

Coriander Seeds- 1 Teaspoon crushed

Ginger Garlic paste- Proportion: Garlic: 10-12 cloves, Ginger 1 inch piece, Coarsely ground

Turmeric Powder- 1 Teaspoon

Kashmiri Red Chilli Powder- 1 Teaspoon

Coriander Powder- 1 Teaspoon

Salt- To taste

Amchur Powder/ Dry Mango Powder- 1 Teaspoon or to taste

Green Chillies- 4-5 or according to taste, finely chopped

Green Coriander- finely chopped

Oil – 2 Tablespoons

For Gram flour/ Besan Batter:

Gram flour/Besan- 2 Cups

Turmeric Powder- 1/2 Teaspoon

Curd- 4 Tablespoons

Baking Soda- 1/8th Teaspoon

Salt- to taste (Keep a check on the salt, as masala also has salt in it.)

Water- as required to make the medium consistency of batter.

Oil – for deep frying



1. Use good quality of gram flour, Now a days some gram flours have soda or acid in it which spoil the taste of the whole dish.

2. Make an average consistency of batter. Add water gradually to get the right consistency.

3. Always check the temperature of the oil to fry the fritters, it is very important. As we have already cooked the masala, so there is no need to fry the fritters for a long time.

4. Add 2-3 vadas at a time in the oil so that they get proper space to fry , plus if we add more to the oil, the oil temperature will go down.

For making Gram flour batter-

There is a need to keep the batter for 15-20 minutes to get the proper texture and spores in the outer covering as I do not add much soda to it. So prepare it before preparing the masala so that it could rest for some good time.

Batter1. Take Gram flour in a bowl, add curd, baking soda, salt and turmeric powder. Add the water gradually to make the medium consistency of batter. It should not be too thick and not too thin.  If the batter is too thick then it will not get cooked from inside properly and the covering will be hard, and if it is too thin then the gram flour covering will get brown faster.



For Making Aloo Masala:

Allo_vada_masala1. Boil Potatoes and mash them.

2. Heat oil, add mustard seeds, once they splutter, add crushed coriander seeds.

3. Add Ginger garlic paste, roast till the raw smell disappears.

4. Add Turmeric powder, red chilli powder, coriander powder and salt. Saute for few seconds. Now add chopped green chillies and green coriander. Saute for 1 minute.

5. Add Mashed potato, and amchur. Mix the potatoes with the masala and roast for 2-3 minutes, keep stirring it so that the masala and potatoes are blended properly. Let it cool down.

6. Make small to medium sized dumplings.



Frying the Fritters-



1. Heat the sufficient oil to deep fry the Vada.

2. First check the temperature of the oil, it should be not very hot. Just put a drop of batter in the oil, if it comes up, then the oil is ready to fry the Vadas.

3. Coat the potato dumplings with the gram flour batter.

4. Fry on medium heat. Control the temperature of the oil. If the oil is too hot, then the coating will not cook properly and if it is cold, the fritters will soak the oil.

5. Take out the vadas in an absorbent paper.



Serve hot with Green Chutney, Tamarind Chutney, Ketchup or make Vada Pav with Dry Garlic Chutney.



Happy Monsoon & Keep Cooking..!!

Just walk for 45 mins also to stay fit to burn the 129 Calories per serving…!!

Facts and Health Funda-

Batata Vada or Aaloo vada is basically from Maharashtra now breaking all the geographical barriers to become the love of every Indian’s taste buds. Batata is a Portugese word which means potato. It introduced by the Portugese in India.

Potatoes were originated in the Andes region of South America almost four centuries ago. It is now the world’s fourth largest growing crop after maize, wheat and rice.

The potato skin is a concentrated source of dietary fiber, so to get the most nutritional value from this vegetable, don’t peel it and consume both the flesh and the skin. Just scrub the potato under cold running water right before cooking and then remove any deep eyes or bruises with a paring knife. If you must peel it, do so carefully with a vegetable peeler, only removing a thin layer of the skin and therefore retaining the nutrients that lie just below the skin.

Potatoes should be cleaned and cut right before cooking in order to avoid the discoloration that occurs with exposure to air. If you cannot cook them immediately after cutting, place them in a bowl of cold water to which you have added a little bit of lemon juice, as this will prevent their flesh from darkening and will also help to maintain their shape during cooking. As potatoes are also sensitive to certain metals that may cause them to discolor, avoid cooking them in iron or aluminum pots or using a carbon steel knife to cut them.

If not fried and loaded with fats, they are rich in dietary fiber, vitamin B6, Carbohydrates, Vitamin C and essential minerals, which help in building cells in the human body hence improving the nervous system. They also act as a cardiovascular protective guard if eaten with the skin, they lower the cholesterol if eaten baked or boiled without adding any kind of fat and without frying. Vitamin B6 is also necessary for the breakdown of glycogen, the form in which sugar is stored in our muscle cells and liver, so this vitamin is a key player in athletic performance and endurance.

It is also said that diabetic patient should avoid potato. Yes, they are starchy but that doesn’t mean that they should be fully avoided. Like all foods eaten by people with diabetes, it’s important to see how individually you react to different foods and meals. Potatoes can easily fit into a diabetes meal plan, but the amount depends on your individual carbohydrate allowance.  It’s very important that you consult with your health care provider and your registered dietitian to determine just what your individual carbohydrate requirements are at each meal or snack. This nutrient powerhouse contains only 110 calories, no fat or cholesterol, 16 mg of sodium, 24 grams of carbohydrate, 2 grams of fiber and 3 grams of protein.

So do not  eat potato in the form of waffers, finger chips, and even do not load your mashed potato with lots of butter, cream and cheese. It’s the fat, which does the harm, not the potatoes. Purée roasted garlic, cooked potatoes and olive oil together to make delicious garlic mashed potatoes. Season to taste.

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