Aloo Vada Recipe
Made with Nourish Besan
40 MIN
3-4 Servings
Snacks
1 votes
Ingredients
- 4 medium potatoes, boiled and mashed for the Potato Filling
- 1 small onion, finely chopped for the Potato Filling
- 2 green chilies, finely chopped for the Potato Filling
- 1 inch ginger, grated for the Potato Filling
- 1 teaspoon mustard seeds for the Potato Filling
- 1 teaspoon cumin seeds for the Potato Filling
- 10-12 curry leaves for the Potato Filling
- 1/2 teaspoon turmeric powder for the Potato Filling
- 1/2 teaspoon red chili powder for the Potato Filling
- Salt to taste for the Potato Filling
- 2 tablespoons oil for the Potato Filling
- Fresh coriander leaves, chopped for the Potato Filling
- 1 cup chickpea flour (besan) for the Batter
- 1/4 teaspoon turmeric powder for the Batter
- 1/4 teaspoon red chili powder for the Batter
- A pinch of baking soda for the Batter
- Salt to taste for the Batter
- Water, as required for the Batter
- Sunflower Oil for Frying
Methods
Step 1 Prepare the Potato Filling
Take a pan, add some sunflower oil and heat it on a medium burner. Add mustard seeds and let them splutter. Now add Jeera and curry leaves. Add the grated ginger, chopped green chilies, and onions. Add Haldi, red chili powder, and salt. Mix well. Add the mashed potatoes and mix everything thoroughly. Cook for 2-3 minutes. Turn off the heat and mix in the chopped dhania leaves. Allow the mixture to cool slightly. Shape the potato mixture into small balls.
Step 2 Prepare the Batter
Take a bowl and mix besan with haldi, red chilli powder, baking soda and salt Add water to the dry ingredients. Mix them well to keep the mix lump-free.
Step 3 Frying the Aloo Vadas
Heat oil in a deep pan or kadhai over medium heat. Dip each potato ball into the batter, ensuring it is fully coated. Carefully drop the besan-coated potato balls into the hot oil. Fry the vadas in batches until they are golden brown and crisp on all sides. Use a spoon to remove the vadas from the oil and drain them on paper towels.
Serving
Serve the hot aloo vadas with green chutney, tamarind chutney, or ketchup.
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