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Aloo Vada

Serves 4
60 mins
235 Kcal
Aloo vada recipe, or "batata vada," is among the most popular street foods and snacks of India from the state of Maharashtra. Into a tasty gram-flour batter, one scoopful of spiced mashed potatoes (aloo) is mixed, then left to set for a while and finally deep-fried till brown, crispy perfection. Boil potatoes till soft and mashable. To give a flavour, the mashed potatoes are seasoned with turmeric, mustard seeds, curry leaves, green chillies, ginger, garlic, and coriander. The filling would turn out pretty spicy and aromatic once seasoned. The heart of the aloo vada is this mixture. The batter is created using chickpea flour, salt, turmeric, and sometimes a dash of red chilli powder for colour and flavour will do for seasoning. Potato balls are deep-fried in oil until the outer layer turns crispy and the inside remains soft and spicy, after being dipped in this batter. The potato fritters known as aloo vada are generally served hot with a wide range of chutneys. Tangy tamarind or spicy green chutney is made from coriander and mint. In some regions, aloo vada is accompanied by fried green chillies for that extra bolt of heat. It's not just street fare but something that's made extremely in most Indian homes, especially on rainy days. The warm, spicy flavour, crispy texture, and irresistible sensibility make it craveable on wet days. In Mumbai, a version of the dish has been popping up everywhere, vada the aloo vada stuffed inside a soft pav, bread roll, with all the fixings as a sandwich. This humble and delicious snack epitomizes the taste of Indian diversity in its food culture, bringing warmth and comfort to millions of people.

Ingredients required for Aloo Vada

  1. 1 cup besan
  2. 2 cup potato
  3. 1 tsp mustard seeds
  4. 2 onion
  5. 1.5 tsp turmeric powder
  6. 1/4 tsp hing
  7. Oil
  8. 1 tsp green chill
  9. Salt
  10. 1 onion
  11. 1 tsp ginger
  12. Coriander leaves

Cooking steps for Aloo Vada

  1. 1
    Prepare the batter first. Mix 1 cup gram flour, 1 Tsp of turmeric powder and salt to taste in a large mixing bowl. Gradually add water in and stir constantly to make a smooth thick batter that clings to the back of a spoon without lumps.
  2. 2
    Now whisk the batter properly so the batter turns light and airy. It helps create an outer crust that will be crispy when fried. Now set aside the batter.
  3. 3
    Heat oil in a pan over medium flame. Once the oil is hot, add mustard and let it crackle. Add chopped onions and saut for 2-3 minutes or until they become soft and lightly tanning brown.
  4. 4
    Now add 1 teaspoon of grated ginger, 1 teaspoon of chopped green chillies, 1/4 teaspoon of asafoetida or hing, and 1/2 teaspoon of turmeric powder. Let it be fried for a minute to let the fragrance of spices come out. Add salt according to your taste.
  5. 5
    Now put the boiled and mashed potatoes in the pan and stir well with the saut ed onions and spices. Toss over the mixture for a couple of minutes so the flavours can mingle. Switch off the flame and let the mixture cool.
  6. 6
    Once cooled add chopped coriander leaves to the mixture for freshness.
  7. 7
    Now, divide the mixture into 8 equal portions and roll them up in the shape of round balls. Put aside these potato balls.
  8. 8
    Fry enough oil to fry in a heavy-bottomed vessel over medium heat. The oil must be hot but not smoky.
  9. 9
    Take a potato ball at a time, and it must be dipped into the prepared gram flour batter - it should coat the potato ball evenly. Drop this coated aloo vada into the hot oil, handling carefully. Fry a few of the vadas at a time so as not to over-pan them. Fry on a medium heat, turning occasionally till they become golden brown and crispy.
  10. 10
    The heat should be kept constant. If the oil is too hot, the batter will brown too quickly and may be uncooked inside. To have a crispy and cooked vada on both sides, fry them at a moderate temperature.
  11. 11
    When they are fried, take the aloo vadas out of the vessel with a slotted spoon and place them on absorbent paper towels to drain out the extra oil. Repeat the same for the remaining potato balls.
  12. 12
    Your crispy and delectable aloo vadas are now ready for service. Team them with dhaniya pudina chutney, khajur-imli chutney, or just tomato ketchup. For the authentic flavour of Mumbai street food, place the vadas inside a pav and serve it as Vada Pav.
  13. 13
    For an almost healthy version, you can air-fry or bake the vadas instead of deep frying.
  14. 14
    If you want spicier aloo vadas, you can add more green chillies or a pinch of red chilli powder to the potato mixture.
  15. 15
    This is an easy and delicious aloo vada recipe for a perfect snack during tea time or as a light meal. Due to the crunchy outer layers and spiced potato filling, you get quite a contrasting yet delicious taste of love in street food. Whether it is with chutneys or made into vada pav, this culinary delight named aloo vada surely will not leave anyone unaffected.

Shop Ingredients

Onion (1)
32
1
39
1
35
1
20
1
59
1
Potato (2 cup)
34
1
53
1
38
1
29
1
29
1
71
1
Onion (2)
32
1
39
1
35
1
20
1
59
1
Coriander Leaves
12
1
Hing (1/4 Tsp)
92
1
182
1
56
1
96
1
71
1
112
1
110
1
91
1
84
1
205
1
Mustard Seeds (1 Tsp)
17
1
34
1
23
1
32
1
31
1
35
1
25
1
50
1
19
1
21
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Turmeric Powder (1.5 Tsp)
58
1
101
1
225
1
212
1
56
1
59
1
279
1
Besan (1 cup)
64
1
60
1
128
1
106
1
65
1
98
1
80
1
73
1
130
1
90
1
Oil
171
1
147
1
150
1
168
1
151
1
151
1
765
1
150
1
187
1
332
1
Ginger (1 Tsp)
13
1
29
1
Green Chill (1 Tsp)
10
1
10
1
23
1

FAQs

What is the difference between Aloo Vada and Vada Pav?

The serving and presenting styles of aloo vada and vada pav differ. Aloo vada is a deep-fried snack in mashed potato balls coated with chickpea flour batter spiced. It is served on its own or with chutney. Vada pav is a street food in Mumbai where the aloo vada is found in a soft bread roll called "pav." Served often with chutneys and fried green chillies, it makes it a complete snack or light meal.

What are some of the ingredients that are commonly used in making Aloo Vada?

Aloo vada is prepared using simple and easily available ingredients. The major ingredient is mashed potatoes, spiced with turmeric, mustard seeds, curry leaves, green chillies, ginger, garlic, and coriander. This mixture forms the inner filling. The outer coating is made from besan or gram flour mixed with water and seasoned with salt, turmeric, and sometimes a pinch of red chilli powder. This batter is then coated over the potato filling and deep-fried so that a crispy texture can be achieved.

Can Aloo Vada be prepared in a healthier way?

Aloo vada can be made slightly healthier by baking or air frying it. However, bear in mind that the taste might be slightly different. YOu can also add a mash of vegetables like peas and carrots to the mixture.