Batata Vada/Aloo Bonda With Green Chutney Recipe

Ingredients:

For the potato filling:

• 3 large potatoes, boiled, peeled, and mashed

• "1-2 green chilies, finely chopped (to suit your spice preference)"

• 1 inch piece of ginger, grated or finely chopped

• 2-3 cloves of garlic, grated or finely chopped

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• A pinch of asafoetida (hing)

• 8-10 curry leaves, chopped

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder (optional, adjust to taste)

• Salt to taste

• 2 tbsp chopped coriander leaves (cilantro)

• 1 tbsp lemon juice

For the batter:

• 1 cup gram flour (besan)

• A pinch of turmeric powder

• A pinch of baking soda (optional)

• Salt to taste

• Water, as needed (about 1/2 cup)

• Oil for deep frying

Instructions:

1. Prepare the potato filling:

Heat 1 tablespoon of oil in a pan on medium heat.

Add mustard seeds and cumin seeds. Let them crackle.

Add asafoetida (hing), grated ginger, and chopped green chilies. Saute briefly until aromatic.

Add grated garlic and chopped curry leaves. Saute for another 30 seconds.

Add turmeric powder and red chili powder (if using). Mix well.

Immediately add the mashed potatoes and mix thoroughly with the spices.

Add salt to taste and mix well. Cook for 2-3 minutes, stirring continuously.

Add chopped coriander leaves and lemon juice. Mix well and cook for another minute.

Take the pan off the heat and allow the filling to cool slightly.

2. Make the batter:

In a mixing bowl, combine gram flour (besan), turmeric powder, salt, and baking soda (if using).

Gradually add water, a little at a time, and whisk until you get a smooth batter without lumps. The batter should be thick enough to coat the potato balls well.

3. Shape and fry the Batata Vada/Aloo Bonda:

Divide the potato filling into equal-sized balls (slightly smaller than a golf ball).

Heat oil in a kadai or deep frying pan on medium heat until it is hot.

Take one portion of the potato filling and shape it into a smooth ball. Repeat with the remaining filling.

Dip each potato ball into the prepared gram flour batter, ensuring it is coated evenly.

Carefully place the coated ball into the hot oil. Fry on medium heat until golden brown and crispy, turning occasionally for even cooking.

Once golden brown, remove the Batata Vada/Aloo Bonda using a slotted spoon and drain excess oil on paper towels.

4. Serving:

Serve hot Batata Vada/Aloo Bonda with green chutney, tamarind chutney, or ketchup.

Tips:

Ensure the oil is hot enough before frying the Batata Vada/Aloo Bonda to make them crispy.

Adjust the spiciness to suit your taste.

You can add a pinch of chaat masala to the potato filling for extra flavor.

Green Chutney:

Ingredients:

• 1 cup fresh coriander leaves (cilantro), washed and roughly chopped
• 1/2 cup fresh mint leaves, washed (optional, for added flavor)
• 1-2 green chilies, chopped (adjust to taste)
• 1-inch piece of ginger, peeled and finely chopped
• 2-3 cloves of garlic
• 1 tbsp roasted chana dal (optional, for thickness)
• 1 tbsp lemon juice
• Salt to taste
• Water, as needed

Instructions:

1. Blend all ingredients: In a blender or food processor, combine coriander leaves, mint leaves (if using), green chilies, ginger, garlic, roasted chana dal (if using), lemon juice, and salt.
2. Blend to a paste: Blend everything together, adding a little water as needed to facilitate blending and achieve a smooth paste consistency. Scrape down the sides of the blender jar as needed to ensure everything is well combined.
3. Adjust consistency and seasoning: Taste the chutney and adjust salt and lemon juice according to your preference. If the chutney is too thick, add a little more water and blend again until you get the desired consistency.
4. Serve: Transfer the green chutney to a serving bowl. It can be served immediately with Batata Vada or stored in an airtight container in the refrigerator for up to 3-4 days.

Tips:

• Modify the amount of green chilies according to your spice tolerance. You can start with one and add more if you prefer it spicier.
• Adding mint leaves enhances the flavor of the chutney, but you can omit them if you prefer a milder coriander flavor.
• Roasted chana dal (dalia) helps thicken the chutney and gives it a slightly nutty flavor. It is optional but recommended for a better texture.
• If you want a smoother chutney, you can strain it through a sieve after blending to remove any coarse fibers from the coriander leaves.

This green chutney will complement the Batata Vada perfectly, adding a burst of fresh, tangy, and spicy flavors to your snack!

Information:

Batata vada or aloo bonda is a renowned Indian snack originating from Maharashtra, particularly Mumbai. This snack comprises spiced mashed potatoes seasoned with turmeric, mustard seeds, and green chilies, enveloped in a gram flour batter and fried until crisp and golden. It gained popularity as a beloved street food in the early 20th century, providing a flavorful and economical option amidst Mumbai's bustling urban life.

Similarly, aloo bonda shares a comparable concept but is enjoyed across various regions of India. It typically features mashed potatoes blended with spices like cumin, coriander, and occasionally green chilies, coated in gram flour batter and fried to a delightful crunchiness. Aloo bonda recipes may include additional ingredients such as peas or lentils, enhancing its texture and taste.

Both snacks exemplify culinary ingenuity by transforming basic ingredients like potatoes and gram flour into gratifying and portable treats. They have transcended regional borders, captivating palates throughout India and internationally. Often accompanied by zesty chutneys or piquant sauces, batata vada or aloo bonda remains popular for its robust flavors and cultural significance. They symbolize the dynamic street food culture and diverse gastronomic heritage of India, cherished for their enduring appeal and delectable profiles.