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. Its a Popular Mumbai Street Food Recipe.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
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.