• Amita Makwana

Batata Vada (Aloo Vada)

Updated: Aug 7, 2020

What Is Aloo Vada..?

Batata Vada is a popular Indian vegetarian fast food in Maharashtra, India. It literally means potato fritters. This can be served alone with cup of hot tea or coffee or with a dip such as tomato ketchup or any chutney of your choice.

Batata Vada, (Mumbai Style Aloo Bonda), is a popular Mumbai Street Food. Ginger, Green chilli and garlic flavoured potato dumplings dipped in besan and corn flour batter and deep fried in oil. When served hot, they are so crispy and yummy. Vada Pav is another famous street food in Mumbai where in this batata vada is stuffed inside bread bun (pav) and served as a snack or breakfast accompanied by chutney.

Batata vada also known as Aloo Bonda but it has slight variation of how we prepare aloo bonda in South Indian Style. We make aloo bonda by adding just red chilli powder. But here the main secret ingredient is Garlic-Ginger-Green Chillies. These ” 3G’s” make this dish extremely tasty and unique than our conventional SouthIndian style Aloo Bonda. Now lets go  ahead and see how to make this Crunchy, spicy and delicious Batata Vada (Aloo Bonda)..

Ingredients -

  • 1/2 kg Boiled Potatoes

  • 1 Cup Boiled Peas (Matar)

  • 2 cup Gram Flour (Besan)

Stuffing Ingredients -

  • 4 tbs Oil

  • 1 tbs Cumin Seeds (Jeera)

  • 1/4 tsp Asafoetida (Hing)

  • 2-3 Green Chillies

  • 1/2 tbs Ginger Paste

  • 1 tbs Coriander Seeds (Sukha Dhaniya)

  • Boiled Peas (Matar)

  • Boiled Potatoes

  • 1 tbs Red Chilli Powder

  • 1/2 tbs Turmeric Powder

  • 1/2 tbs Garam Masala

  • 1/2 tbs Dry Mango Powder

  • 1 tbs Chaat Masala

  • Salt to taste

  • Coriander Leaves

Instructions -


  • Heat oil in a pan, add cumin seeds, asafoetida, green chillies and ginger paste and saute it for couple of minutes in medium flame.

  • Now take coriander seeds and crush with hands and add it to the oil. Now add boiled peas in it and cook for about 4-5 minutes.

  • I have already boiled the potatoes and mashed it coarsely and kept it aside. Add these coarsely mashed potatoes to the pan and mix well

  • Then add red chilli powder, turmeric powder, garam masala, dry mango powder, chaat masala, salt and mix well. To the pan, then add finely chopped coriander leaves and mix everything well. 

  • Our Potato filling is ready. Allow the filling to come to room temperature and make lemon sized balls out of the filling and set it aside


  • Now, lets prepare out batter. In a mixing bowl, add besan flour, salt to taste and turmeric powder and mix well.

  • Then add water little by little and mix well and make it like a bajji batter. The batter should not be too thick or too thin. Heat oil in a pan.

  • Add each dumplings to the vada batter and nicely coat then with the batter using a fork. Fork will help to have a nice coating than using our hand. Then using the fork itself, gently drop each coated dumplings in the hot oil and fry them

  • Flip the batata vada on other side and fry them in medium flame till they are crispy and turn golden brown outside. Remove the fried batata vada from oil and place them in paper towel to drain excess oil.

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