How To Make Aaloo Chop/Batata Vada/Aalo Bonda recipe
Recipes in this Video
Batata Vada, originating from Maharashtra, is a beloved street food featuring spiced mashed potatoes encased in a chickpea flour batter. Traditionally served with chutneys, it reflects the vibrant flavors of Indian cuisine. This snack has gained popularity beyond India, inspiring variations worldwide, including in Indian restaurants globally.
Ingredients
- ●potatoes
- ●mustard seeds
- ●curry leaves
- ●green chilies
- ●ginger
- ●garlic
- ●turmeric powder
- ●chickpea flour
- ●asafetida
- ●salt
- ●oil
- ●lemon juice
- ●fresh coriander
- ●batter
- ●bread crumbs
Instructions
- 1Boil potatoes until tender, then peel and mash them.
- 2Heat oil in a pan over medium heat and add mustard seeds until they pop.
- 3Add curry leaves, chopped green chilies, ginger, and garlic; sauté until fragrant.
- 4Mix in turmeric powder and salt, then combine with the mashed potatoes.
- 5Allow the mixture to cool, then form into small balls.
- 6Prepare a batter with chickpea flour, water, and salt.
- 7Heat oil in a deep pan for frying until hot.
- 8Dip each potato ball into the batter, coating evenly.
- 9Carefully place the coated balls in the hot oil.
- 10Fry until golden brown, about 4-5 minutes, turning occasionally.
- 11Remove and drain on paper towels.
- 12Serve hot with chutney or sauce.
Ingredient Alternatives
chickpea flour
Healthier: oat flour
Cheaper: all-purpose flour
Oat flour is gluten-free and adds fiber.
potatoes
Healthier: sweet potatoes
Cheaper: regular potatoes
Sweet potatoes provide more vitamins and minerals.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil offers a unique flavor and health benefits.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers are milder and easier to find.
Techniques
Equipment
Also Known As
Aaloo Chop, originating from the streets of India, is a beloved snack often enjoyed with tea. This crispy potato cutlet is a staple at roadside stalls and is cherished for its comforting flavors and satisfying crunch. Traditionally made with spiced mashed potatoes and peas, it has become a popular choice for gatherings and celebrations, showcasing the rich culinary heritage of Indian street food.
Ingredients
- ●potatoes
- ●bread crumbs
- ●green peas
- ●onions
- ●green chilies
- ●ginger
- ●garlic
- ●coriander leaves
- ●cumin seeds
- ●turmeric powder
- ●red chili powder
- ●salt
- ●oil
- ●lemon juice
- ●black pepper
Instructions
- 1Boil the potatoes until tender, then peel and mash them.
- 2Heat oil in a pan and sauté chopped onions until golden.
- 3Add minced ginger, garlic, and green chilies; cook until fragrant.
- 4Stir in peas, cumin seeds, turmeric powder, red chili powder, and salt; cook for a few minutes.
- 5Mix the sautéed mixture with the mashed potatoes and add lemon juice and chopped coriander leaves.
- 6Shape the mixture into small patties or cutlets.
- 7Coat each patty with bread crumbs, pressing gently to adhere.
- 8Heat oil in a deep frying pan over medium heat until hot.
- 9Fry the patties in batches until golden brown and crispy, about 3-4 minutes per side.
- 10Remove and drain on paper towels to absorb excess oil.
- 11Serve hot with chutney or ketchup.
Ingredient Alternatives
bread crumbs
Healthier: oats
Cheaper: crushed crackers
Oats provide a healthier, whole grain option.
green peas
Healthier: edamame
Cheaper: frozen peas
Frozen peas are often more affordable and convenient.
coriander leaves
Healthier: parsley
Cheaper: cilantro
Parsley can be a milder, more accessible herb.
green chilies
Healthier: jalapeños
Cheaper: bell peppers
Bell peppers can add flavor without the heat.
Techniques
Equipment
Also Known As
Ingredients
- ●3 medium potatoes, boiled and mashed
- ●1/2 cup chickpea flour (besan)
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1-2 green chilies, finely chopped
- ●1/2 tsp ginger paste
- ●1/2 tsp mustard seeds
- ●Salt to taste
- ●Oil for deep frying
- ●Fresh coriander leaves, chopped (optional)
- ●1/2 tsp red chili powder (optional)
Instructions
- 1Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, green chilies, and ginger paste. Sauté for a minute.
- 2Add the boiled and mashed potatoes to the pan. Mix well and add turmeric powder, red chili powder, and salt. Stir until well combined.
- 3Remove from heat and add chopped coriander leaves if using. Let the mixture cool down.
- 4Once cooled, shape the potato mixture into small balls or patties.
- 5In a separate bowl, mix chickpea flour with water to make a smooth batter. The batter should be thick enough to coat the potato balls.
- 6Heat oil in a deep frying pan over medium heat.
- 7Dip each potato ball into the chickpea batter, ensuring it is well coated, and carefully drop it into the hot oil.
- 8Fry the bonda until they are golden brown and crispy, turning occasionally for even cooking.
- 9Remove the bonda from the oil and drain on paper towels to remove excess oil.
- 10Serve hot with chutney or ketchup.
Equipment
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