Friday, March 4, 2011

Batata vada... mumbai style

Batata vada or Alu bonda as some people call it, is made in different ways in different places. In Mumbai, it has a lot of garlicky flavor to it while Alu bondas made in south do not use garlic. Either way they both taste great. Personally, I have always been a huge fan of the Mumbai style batata vadas.

The recipe goes like this.....


For the filling:
  1. Potato - 750 gms  (boil them, remove the skin and mash them)
  2. Green chillies - 4
  3. Ginger - 1 inch 
  4. Garlic - 6 big cloves
  5. Cilantro (coriander ) leaves - 2 tbsp
  6. Lime juice - 1 tbsp
  7. Salt to taste
  8. Haldi or turmeric powder - 1/2 tsp
  9. Hing or Asafoetida - 1/4 tsp
  10. Mustard seeds (rai) - 1/2 tsp 
  11. 4 curry leaves
  12. 3 tsp oil
For the outer covering:
  1. Besan (Chick pea flour0 - 1 cup
  2. Haldi or turmeric powder - 1/2 tsp
  3. Baking soda - 1 pinch or 1/8 th tsp
  4. Hot oil - 1 tsp
  5. Salt to taste
  6. Corn Starch - 1 tbsp
  7. Asafoetida - 1/4 tsp
Oil for deep frying.


For the filling:
  • Finely chop green chillies, ginger and garlic.

  • Heat oil in a kadai.When the oil is hot, add the mustard seeds , hing, haldi ( turmeric powder) and curry leaves and saute for a few seconds.
  • Then add the chopped mixture of chillies, ginger and garlic.

  • Now, add the mashed potatoes, lime juice, cilantro leaves( dhania) and salt and mix.

  • Switch off the heat and let it cool.
  • Make small balls out of this mixture and set it aside.

For the outer covering:
  • Take besan in a mixing bowl.To this,add turmeric powder (haldi) , salt ,1 tsp hot oil and a pinch of baking soda . Adding water little by little to make a batter that is not too watery nor too thick. 

  • Just before you are ready to fry, add the corn starch and whisk it. The corn starch makes the vadas crispy.
Making vadas:
  • Deep each ball of the filling in the batter so that the batter is coated all over the ball.
  • Deep fry in hot oil and serve with cilantro chutney or spicy garlic chutney.


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