Aloo Vada/Batata Vada Recipe

Name: Aloo Vada/batata Vada Recipe
Total time: 45 min
Yield: 12
Cuisine: North Indian

Recipe By Slurrp

A popular rainy day snack of deep fried, batter coated spicy potato mixture. The mixture is prepared from mashed boiled potato along with onions, green chillies, grated ginger and spices.

4.6

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45minstotal

20minsPrep

25minsCook

ingredients serves

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Ingredients For Aloo Vada/Batata Vada Recipe

1 cup Besan
1.25 teaspoon Turmeric powder
2 As required Water tbsp
NaN As required Salt
1 cup Potatoes, boiled peeled and mashed
1 No.s Onion Finely Chopped
1 teaspoon Ginger grated
2 No.s Green chillies finely chopped
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
0.25 teaspoon Asafoetida
Coriander leaves chopped A few
1 teaspoon Oil
0.5 liter Oil for deep frying

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Directions : Aloo Vada/Batata Vada Recipe

STEP 1.To make the batter to cover the vada, in a small mixing bowl add 1 cup gram flour (besan), salt to taste, 1 tsp turmeric(haldi) powder. Add a little water at a time to make a thick lump-free batter. Whisk it to make it light and fluffy. The batter will be of the right consistency when it is thick enough to coat the back of a spoon.

STEP 2.To make the potato mixture heat 1tsp oil in a heavy bottomed pan, Allow it to get hot. Add 1 tsp mustard seeds and let them crackle. Add 1 tsp cumin seeds, 1 tsp grated ginger, 2 green chillies finely chopped, 1 onion finely chopped. Stir to mix well.

STEP 3.On medium heat saute the onions till they are tender and translucent.

STEP 4.Next add ½ tsp asafoetida, ½ tsp turmeric powder, salt to taste and 1 cup boiled, peeled and mashed potatoes. Mix well to combine all the ingredients in the pan. Stir for a few minutes.

STEP 5.Turn off the heat and transfer the potatoes to a bowl to cool completely. Add chopped coriander leaves and mix.

STEP 6.When potatoes are cooled, divide into 8 portions. Shape into round balls and keep aside.

STEP 7.Heat oil in a kadai for deep frying. Heat it on medium heat. When the oil is hot, dip each ball of potato into the gram flour batter till fully coated and carefully slide the batter coated ball into the hot oil.

STEP 8.Deep fry until golden brown in colour. Remove from the kadai and drain off the excess oil on a kitchen paper towel.

Nutrition
value

434

calories per serving

43 g Fat3 g Protein10 g Carbs2 g FiberOther

Current Totals

43 g Fat
3 g Protein
10 g Carbs
2 g Fiber

MacroNutrients

Carbs
10 g
Protein
3 g
Fiber
2 g

Fats

Fat
43 g

Vitamins & Minerals

Calcium
15 mg
Iron
1 mg
Vitamin A
97 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
64 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
7 mg
Copper
0 mcg
Magnesium
35 mg
Manganese
0 mg
Phosphorus
51 mg
Selenium
2 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.