This is a delicious recipe of Aloo Vada which is a hit at my home. They are also known as Aloo Bonda or Potato Vada. It is a popular Indian street food too, basically in western parts of India and south India.
Aloo Vada are potato fritters where balls are made from spiced mashed potatoes stuffing, which are then coated with gram flour batter, later to be deep-fried. You can have them plain with any chutney or even tomato ketchup. Some bread slices or bread rolls (pav) can also be served along side.
The recipe is easy. If you already have mashed potatoes or boiled potatoes, then it takes less time to make these vadas.
In Dadar-Mumbai there is an eatery joint – Shree Krishna Batata Wada Which is famous for their aloo vada. There are other places as well, but I know of this one.
This joint offers fresh, hot, tasty potato vada. They also offer other snacks like sabudana vada, samosa, Kanda bhaji, chaats, fruit juices and cold drinks. I have visited this place so many times.
My recipe for the vada is inspired from this place.
I have had potato vada in other joints also, but this place tops my list. Its been years now that I have not visited this place.
This aloo vada tastes very much close to the batata vadas available at the Shree Krishna Joint in Dadar-Mumbai.
Making aloo vada is easy. Just prepare the potato filling, make them into balls or patties, coat them in the gram flour batter and deep fry them.
They are best enjoyed, when they are served hot.
You can serve Aloo vada with some fried salted green chilies or a spicy sauce. The combo of potato vada with green chilies is a delicious spicy combination and you will like it if you like spicy food.
You can also serve them with some mint chutney or even tomato sauce. They can also be stuffed between bread rolls, burger buns or bread and had with some lettuce, cucumber, onion or tomato slices or with some Indian chutneys.
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for potato vada filling
- 4 medium sized potatoes
- 10 to 12 curry leaves
- 2 teaspoons urad dal (husked spilt black gram)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds, optional
- 1 to 2 green chillies, chopped
- 1 to 1.5 tablespoon finely chopped ginger
- 1/2 teaspoon turmeric powder
- ⅛ teaspoon asafoetida powder, about 2 pinches of asafoetida powder (hing)
- a few chopped coriander leaves optional
- oil for frying
- salt as required
- 1.5 cups gram flour (besan or chickpea flour)
- ½ teaspoon turmeric powder , optional
- 1 cup water
- 2 tablespoons rice flour optional
Preparing the filling
- Firstly boil the potatoes till cooked thoroughly. Then mash them well. There should be no lumps.
- In a pan, take some oil.
- When the oil gets hot, add the mustard seeds and urad dal.
- When the mustard seeds start crackling and the urad dal turns brown, then add the cumin seeds, the curry leaves, chopped ginger, chopped chilly, asafoetida.
- Fry till the spices are well cooked. Don't burn.
- Add the turmeric powder.
- Now add this tempered hot spices with the oil to the the mashed potatoes.
- Add salt. mix the potatoes with the spice mixture with a spoon as the mixture will be hot.
- Later you can mix with your hands.
- Make equal sized medium balls of the potato mixture.
- Flatten them a little as it helps to deep fry them easily. keep aside
Making Aloo Vada
- Now take the gram-flour, turmeric powder, add salt to it.
- You can also add a pinch of red chilly powder to it.
- I added rice flour to this batter as rice flour makes the coating crisp while frying. You can completely omit adding rice flour. With water make a slightly thick batter.
- Dip each potato patty or ball in the besan batter.
- Coat the ball evenly with the gram flour batter.
- In a hot oil in a deep fry pan, add the potato balls coated with gram flour paste.
- Fry till golden brown.
- Serve them hot. potato vada are served with green chutney and tamarind-jaggery sweet chutney.
Serving Aloo Vada
- You can also serve them with coconut chutney.
- If you are short of time, you can serve them with tomato sauce too.
- It is also served with fried green chillies tossed in salt and a maharashtrian dry chutney made up of garlic, red chillies and onions.
- You can make a vada pav too of it. Just slice the pav or bun into to.
- Apply the green chutney on one side.
- Then apply the sweet chutney on the other side.
- Sprinkle the maharashtrian dry chutney made up of garlic, red chilli and onions.
- Keep the vada in between the two slices of pav and serve with fried green salted chilies. You can also use burger buns or bread slices.
- The batter is slightly thick for making these vadas.
- Do not make a thin batter.
- If the batter is too thick then you can add some water.
- Use good quality gram flour/besan to make the batter.
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