Bataat Wada (Batata vada) or Potato Wada or Aloo Bonda is a delicious street food made in various places in India. Bataat means potato and wada means deep-fried dumplings. A delicious stir fry with potatoes is cooked and coated with besan or chickpea flour and are deep-fried. Batata wadas are a famous street food in Mumbai, Goa and Karnataka. These are also known as Aloo Bonda in North India.
The same batata vada can be stuffed in “pav” along with some chutneys and be served as wada pav which is another famous Indian street food. If you love street food, do try this Bombay pav bhaji. You can make the no onion no garlic version of bataat wada simply by avoiding those two ingredients. Use these to make vada pav.
These crispy bataat wadas can be packed in snack boxes and be carried to office or school too. You can make these at home for evening tea-time snacks or for a small party too. Just keep the stuffing ready and before the party, deep fry these delicious crispy wadas.
Bataat Wada
Ingredients
For Stuffing:
- 2 big potatoes boiled, peeled and finely chopped
- 2 medium sized onion finely chopped
- 10 Garlic Pods crushed to fine paste
- 1 inch ginger peeled and crushed to fine paste
- 1/2 teaspoon turmeric powder
- 1 Green Chili finely chopped
- 2 tablespoon corriander leaves finely chopped
- 1 tablespoon jeera/cumin seeds
- To Taste Salt
For Coating:
- 1 and 1/2 cups besan/gram flour
- 2 tablespoon ajwain/carom seeds
- 1 tablespoon jeera/cumin seeds
- 2 tablespoon oil
- 1/4 teaspoon eno fruit salt
- 1 teaspoon red chilli powder
- To taste Salt
- 3/4 cup water to make thick batter
- 2 cups oil for deep frying
Instructions
- Heat a kadai and add 2 tablespoon oil.
- Add jeera and after it flutters add garlic paste. Fry till nice aroma gets emitted from garlic.
- Now add onion and fry till onion turns pinkish.
- Add turmeric powder and mix.
- Add ginger paste and fry for some time.
- Add green chillies and mix.
- Add chopped potatoes and salt to taste and mix well.
- Make small lemon sized balls out of this dry potato stuffing and keep aside.
Now let us make batter:
- Take a mixing bowl and add besan/gram flour to it.
- Add ajwain (carom seeds), jeera and red chilli powder and mix well.
- Add water little at a time to make thick batter. The batter should not be dripping.
- Add eno fruit salt and mix well.
For deep frying the bataat wadas:
- Take another kadai and heat it. Add 2 cups oil in it and wait till oil gets heated.
- To check if the oil has heated properly, simply drop a teaspoon of batter in the oil. If it rises to the surface that means oil is apt for deep frying.
- Now coat the potato balls in batter and deep fry them. You can deep fry 2 to 3 bataat wadas at a time.
I can’t say I’ve tried this before, but now, I want to.
Do try it Suzy, you will love it 🙂
So many amazing flavors going on in these little fritters!
Yes indeed 🙂
I’ve never had this but it sounds delicious with all those smoky spices. Anyone would be lucky to find this packed in their lunch!
Yes indeed. It’s yummy and we can have it with bread too 🙂
These are the greatest snakc ever. I love this with a tangy tamarind chutney!
Oh yes, I too love it with tamarind chutney 🙂
This looks absolutely delicious! I love all of the flavors in the coating and especially love how simple these are! Thanks for sharing!
Thanks Luci. These are full of flavours 🙂