Bateta Vada or Aaloo Bonda - Spicy Potato Balls

bhavnaskitchen's picture

Feb. 07, 2011

Ingredients

For the batter
Bengal gram flour 1 Cup (16 tbs)
Salt To Taste
Turmeric powder 1/4 Teaspoon
Corn starch 1/4 Teaspoon (Optional)
Baking soda 1 Pinch (Optional)
Water 1/4 Cup (4 tbs) ((Use as required for the batter))
Oil 1 Tablespoon
Chili powder 1/4 Teaspoon (Optional)
For the potato mixture
Potatoes 2 Medium , boiled, mashed ((Peeled, washed and boiled))
Coriander leaves 1 Tablespoon , chopped finely
Asafoetida 1 Pinch
Red onions 1/4 Cup (4 tbs) , chopped finely
Garlic paste 1/4 Teaspoon
Ginger paste 1/2 Teaspoon
Green chili paste 1/4 Teaspoon
Turmeric powder 1 Pinch
Coriander and cumin powder 1 Teaspoon
Sugar 1 Tablespoon (Optional)
Lemon juice 2 Teaspoon

Directions

GETTING READY

1. Peel and wash the potatoes. In a pressure cooker, steam the potatoes over boiling water till you hear about 4 whistles of pressure release. Once done, set aside.

MAKING

2. Meanwhile to prepare the batter; into a bowl add gram flour, salt, turmeric, baking soda (optional), chili powder (optional) and corn starch. Mix all the ingredients well.

3. Slowly add water and make the lump free batter. Once the batter is ready, add a tablespoon of oil and mix it. Set the batter aside.

4. When the potatoes are done, take them into a mixing bowl and add finely chopped fresh cilantro, finely chopped red onions, a pinch of asafoetida, garlic paste, ginger paste, green chili paste, red onions (if using), a pinch of turmeric powder, coriander-cumin powder, sugar and lime juice.

5. Use a masher and mash the potatoes well along with all the spices, so that they are incorporated well into the potatoes. Give the mashed potato mix a taste and add salt if required.

6. Heat oil in a round bottom pan for frying. Once the oil is hot, take small portions of the potato mix and make balls, drop them into the prepared batter and deep fry them in oil till golden brown.

7. Drain into a paper towel to remove the excess oil.

SERVING

8. Serve the bateta vadas with a chutney of your choice.

TIPS

Sweet potato or raw banana are the other two alternate ingredients you can use for this recipe instead of the potatoes.

Adding corn starch to the batter helps make the bateta vadas crispy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 148Calories from Fat 32

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 118 mg4.92%

Total Carbohydrates 24 g8%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet