Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Aloo vada, also known as aloo bonda and batata vada, are potato fritters. They are a popular Indian quick snack or meal on the go.
Preparation involves boiling and mashing potatoes, shaping them into small lemon-sized balls, coating them with chickpea batter, and finally deep-frying them.
Aloo vada is also one of the popular dishes prepared during the Navratri Festival, though only with those ingredients that are allowed to be consumed for festival fasting. The recipe below is allowed as a fasting food during Navratri.
Aloo vada is usually served with a chutney or hot savory condiments.
Do try it and share your experience.
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6 aloo vadas
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- Oil, for frying
- 2 potatoes, boiled and grated
- 3 tbsp singhada (water chestnut flour)
- 1/2 tsp jeera (cumin seeds)
- 1/2 tsp ginger paste
- 1 tsp sendha namak (rock salt), divided
- 1 green chilli, finely chopped
- 2 tsp chopped hara dhania (cilantro)
- Heat oil in a pan. Reduce the heat to low and add the jeera. Let it crackle.
- Add the ginger paste and saute for 1 minute.
- Add the green chilli, grated potatoes, 1/2 teaspoon salt and cilantro. Raise heat to medium and stir-cook for 1 minute. Turn off the heat and leave to cool.
- Add 1/2 teaspoon salt to the singhara flour. Stir until it mixes well then add water to it little by little to make a slightly thick flowing batter.
- When the potato mixture has cooled down, shape the batter into lemon-sized potato balls.
- Keep oil to heat up. When oil is hot, reduce heat to medium. Dip the potato balls in the batter, coat them nicely and fry them until they turn golden all over.
- Serve with yogurt chutney, coconut chutney or green chutney.
Aloo Vada (Potato Fritters) Navratri Recipe
© 2021 Rajan Singh Jolly