Batata vada (with raw onion)

There are many ways of making the popular batata vada (batata-potato, vada-a kind of deep fried snack). I had posted a recipe for it few days ago. I promised to post my Aayi’s version, but somehow never got to post it. I tried it again last week, so here it is now.

In this recipe, apart from potato, all other ingredients are used raw. So it has completely different taste. Aayi usually makes it for evening snacks and serves with coconut chutney. While growing up, my brother and I used to love this dish. I still remember those days, during power cuts – since my native is a small village, we have 8+ hrs of power cuts most of the time :(, she used to serve these hot vadas with ketchup and we used to throw a big tantrum. I wish we had some sense in our minds at that time.

Well, I am very careful, I never make chutney and have told my husband that these vadas are always served with ketchup. When my brother is with us, he catches me when I try to act smart :).

Ingredients:
1 cup boiled, peeled and mashed potatoes
1/3 cup finely chopped onion
1/2 tea spn finely chopped green chilies
1 tea spn chopped and crushed garlic(do not use ready made)
2-3 strands coriander leaves
1-2 tbl spn fresh/frozen coconut
1 cup(approx) besan(gram flour)
1/2 tea spn chili powder
Salt
Oil

Method:
Mix besan, chili powder, salt with water. The batter should be quite thick so that when the vadas are dipped into it, they get a thick coating of batter. Keep aside.
In a separate bowl, mix potato, onion, garlic, green chilies, coconut, coriander leaves and salt. Make small balls of the mixture.
Heat oil for deep frying. Dip the potato balls in the batter and deep fry in oil.
Serve hot.

Preparation time : 15mins
Serves : 2-3

PS: Usually if the shape is round, it is called ‘batata? bonda‘ and if it is slightly pressed, it is called ‘batata vada‘. So technically, the one in the above picture should be called batata bonda. Since I didn’t want to confuse the food newbies, I thought of going with the name batata vada, which is more popular.

30 Comments for “Batata vada (with raw onion)”

oycie dsilva

says:

Morning Shilpa,

More than the batatawada I love the way u present the dish with the beautiful writeup, when I read it I like to visualise it, though born and brought up in Bombay, Mangalore was always once in a year trip for us.

Write more dear feels good.

Oycie (Kuwait)

Kamala

says:

Shilpa,
I have always been nervous making batata vada which is my husband’s favourite snack. I end up outsourcing this job to my maharashtrian help. You make it sound really easy. I shall try my hand this weekend.

Keep the great work and thanks.

Kamala

Suma

says:

Hi Shilpa,

I liked your write-up on this post a lot….i could actually visualise it as during my childhood too have done the same thing!! ;p Now you really miss those days right?

says:

Shilpa, those look beautiful!! Thanks for sharing an authentic aayi’s recipe :), loved reading the post.

Those power cuts were such a pain, but at least life doesn’t stop in India if we lose power, here in US everything comes to a stand still!

says:

wow it is mouth watering! it has been many days since i made this!
oh yeah the power cuts, now also for some hrs power is cut in villages!

says:

Shilpa- these are nice to see! I made these for the first time last year..in balls, so bondha/boondhi… I’ve even heard them called “mashed potato pakoras” ha ha! I love these though… I like them with tamrarind-onion chutney best, never tried it with ketchup. I’ll do that next time and I’ll try your recipe! And i’ll tell everyone that it’s traditional… 🙂

says:

Shilpa, we make something similar here and call it aloo balls or potato balls. It is indeed a great snack. It is served with a “sour” which is like a chutney or simply with a dash of hot pepper sauce. I love this snack.

I’ve never heard of it having coconut though, definitely something to try.

says:

OH!! Aloogedde bonda!!:))

I haven’t made them in a long time.I make the same way except garlic in it and love them with spicy chutney.Thanks Shilpa,now I have to make some!;D

says:

What a great post! I know right away that I’ll love this version 🙂 I’m going to make it next time I decide to do some deep-frying.

says:

Hi Shilpa, thanks a lot for dropping by!! I loved your blog, the pics and esp. the videos. brings back good memories. Liked the look of ur batata vada. so nice.

Aruna Pai

says:

Different version Shilpa…..As pelicano said with tamarind sweet chutney, i can imagine the taste with it. Simple to make too. I made lots of different pakoras last evening. Had i read your post yesterday, i could made these instead. But definately going to try them on the weekend. Thanks for posting the aayis version.

says:

Shilpa,
These batata vada’s look perfect. There used to me a small gudangadi near my hostel and they used to sell batata vada’s there. Oh how much I loved them. Thanx for sharing this recipe and bringing back my old good memories.

says:

shipa, you don’t have to serve it with make chutney. stuff it inside the vadas like my mom used to do. then serve it with ketchup. 🙂

says:

yes shilpa we call it potato bondas. It looks lovely. its evening here and feel like eating a snack and when i opened ur site i end up seeing one of my favourite snack…guess someone makes that for me!!!!!

says:

Ah! what a lovely snack…..batata bonda/vada are my favorite, Shilpa-some hot chai along with this would do even better 😀

Thanks for sharing your Aayi’s recipe-the raw onions do add extra zing to the bondas…..and yes, i too get lazy to make chutney a lot of times 😀

says:

I can eat these bondas just by themselves, no need to dunk in any chutney. Its been so long since I made batate ambado.
This version with onion and garlic sounds good.

says:

Dear Shilpa,
Batata vada is a favourite in many houses – with many interesting variations. The addition of garlic and coconut is refreshing. You are right in saying that the name batata bonda is more appropriate if it is round in shape. I really enjoy is as a mid afternoon snack!

Yogesh Chandra

says:

having heard of Batata Vada in most of bollywood movies made me wonder how delicious this snack could be……… many thanks to you Shilpa for giving me a taste of it, its lovely and have added it to my favourite snack list……. people like me are least fortunate to have taste of indian dishes, there are still in the world people like you who give us the taste of India…….keep it up………. Jai Hind

baggi aswani

says:

The key ingredient is missing in your Wada Pav recipe…its asefoteda ( hing), that is required to ensure that there is no flatulence, since both the potatoes as well as the gram flour (besan) are responsible for flatulence, for many. However, while mashing potatoes, try and add one tea spoon of ghee or butter, it will enhance the taste as well…..the batter must have a pinch baking soda..this would make the Wada Crisp and perfect eye appeal….njoy.

Chetana

says:

Dear Shilpa,
Today I prepared these Aloo Bondas for dinner, as I had some left over batate pallya. It turned out so yummy!
My husband always have had this silent complaint that I never prepare these ‘deep fried dishes’. 🙁
I also admit that all these years I have hardly tried to prepare deep fried dishes. Owe it to my lazyness, or disinterest, oh, but both! 😀
Today evening when I opened my refrigerator and found this pallya behind many other dabbis, wondered if I could prepare bondas from them. So opened your site thinking of the recipe that you might have posted here and luckily found this one! It tastes very good, very different from what my Aayi prepares! Nevertheless, very very tasty. I am taking forced interest in culinary these days! I am just on a beginner level though! I will try to improve its taste the next time I make.
Thanks again,
Chetana.

Chetana

says:

The magical aroma of garilc filled my home completely and I just loved it!
I now understand why my Aayi always says that ‘deep fried items’ should be prepared before sunset! Just like you choose a ‘seere’ before sunset! Since I here have creamy CFLs, it is difficult to know in this light if the bondas are cooked well, or not. In other words, it is difficult to notice the change in bonda’s skin colour in this light! However, I guess it would not make much difference if the light is from fluoroscent tube lights.

Anyways, I hope this little piece helps ‘angootha chaap’, like me, in the art of ‘cooking’. 😀

God luck!

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