• Sheetal Jandial

Batata Vada for Vada Pav

Updated: May 18


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Maharashtra’s favourite all-day meal, comfort food, famous pretty much across the world - VADA PAV!


The vada (or batata vada) is made of boiled roughly mashed potatoes tempered with spices and aromatics which is dipped in a thick besan (gramflour) slurry and deep fried.


A lot of recipes call for the addition of garlic to the tadka for batata vada. I prefer to avoid it as there is garlic in the peanut chutney served along with batata vada too. You could surely go ahead and add a couple of garlic cloves to this recipe of batata vada for vada pav.


I also like to smear some thecha on the pav while serving vada pav. Try it!


You may also want to take a look at these recipes similar to batata vada for vada pav:

Bread Pakoda / Besan ka Toast

Kothimbir Vadi

Kanji Vada

And India's favourite street food - Pani Puri! Get the pani puri water recipe here.


And while you make these steaming hot batata vada, you may also need some coolers!

Hibiscus Tea / Lemonade

Kanji


Makes: 8 – 10 batata vada / aloo bonda

Time taken: 25 – 30 minutes


Ingredients to make Batata Vada / Aloo Bonda for Vada Pav

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Part 1: For the potato mix


3 medium size potatoes, boiled and roughly chopped

2 tsp cooking oil

½ tsp mustard seeds

8 – 10 curry leaves, roughly torn by hand

1 inch piece of ginger, grated

3 green chillies, finely chopped (batata vada is meant to be spicy!)

Salt to taste

Coriander leaves, roughly chopped


Part 2: bringing it together

Cooking oil for frying


For the besan mix


2 cups besan / gram flour

1 cup water, or as required to make a ribbon consistency batter

A pinch of turmeric

Salt to taste


Method of making Batata Vada / Aloo Bonda for Vada Pav


Part 1: for the potato mix


Roughly mash the boiled potatoes. Add salt and coriander leaves and mix well.


Heat cooking oil in a pan on medium heat, add mustard seeds, curry leaves, grated ginger and green chillies. Once these splutter and release flavour, add turmeric powder. Mix this tadka in to the boiled potatoes, keep aside to cool.


The tadka is what adds all the flavour to batata vada, so use it well else your vadas will taste bland when served with pav.


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Part 2: bringing it together


While working on the next steps, start heating cooking oil on medium high heat in a thick bottom kadhai.


Mix all the ingredients for the besan mix. The batter should be thick enough to coat the potato balls perfectly without dripping, while forming a not-so-thick coating.


Make 1 inch balls of the potato mix, flatten slightly, dip in the besan mix and fry till golden brown.


Serve batata vada or aloo bonda hot with pav, fried green chillies, red chilli & garlic chutney or thecha and masala chai !

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On a whim, I tried making a "healthier" low-oil version of batata vada by frying it in an appe (paniyaram) pan. The results were awesome, even if I say so myself! The outer covering of besan was a lot crispier than the regular deep fried batata vadas. Will definitely make this version of batata vada often now!


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Visit the breakfast section for more recipes of simple all-day food and quick Indian meal ideas.


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