Aloo Vada Recipe

Aloo Vada
(AKA Batata Vada OR Bonda)
Indian Potato Fritters
Submitted By: Taz

Ingredients:

Oil for deep frying

Batter:
1 Cup White Chickpea Flour (Besan)
2 Tbs Rice Flour (Chawal ka Atta)
1 tsp Baking Powder
½ tsp Turmeric (Haldi)
¼ tsp Red Chile Powder (Lal Mirchi)
Kosher Salt (Namak) to taste
Room Temp Water as needed

Filling:
1 lb Russet Potatoes (Aloo) - peeled, boiled, and coarsely smashed
¼ Cup Onion (Pyaz) - minced
¼ Cup Mild Green Chiles (Hari Mirch) - seeded and minced (I use Anaheim chiles)
½ Inch Piece Ginger (Adrak) – grated into paste
4 cloves Fresh Garlic (Leh-sun) – grated into paste
2 Tbs Indian All Purpose Flour (Maida)
¼ tsp Garam Masala
½ tsp Baking Powder
Pinch (apx. ⅛ tsp) of Asafoetida Powder (Hing) - optional
Kosher Salt (Namak) to taste

Preparation:
  1. Boil Potatoes (skin on) in a large pot of water until tender (apx 20-40 minutes)
  2. Once potatoes are cooked, rinse with cold water and place in refrigerator for apx 1 hour
  3. Once potatoes have been cooled in the refrigerator, remove the skins (skin should easily 'rub off' by hand) and place in a medium mixing bowl - Coarsely smash potatoes by hand or with a fork
  4. Place all of the 'batter' ingredients in a small mixing bowl and mix with water until smooth (batter should be thick enough to thickly coat back of a spoon when right consistency) - Set aside
  5. Heat 2 Tbs oil in a med/large skillet over medium high heat - Once oil is hot, add asafoetida, onion, and green chiles - Sauté until onions are just golden
  6. Add garlic, ginger, and salt to taste and continue to sauté for an additional 2-3 minutes
  7. Add flour, baking powder, and garam masala - Sauté for an additional 2 minutes
  8. Add smashed potatoes and sauté for another two minutes making sure ingredients are thoroughly combined – Remove from heat and allow to cool until able to be easily handled
  9. In a large pot or Dutch oven, heat enough oil to deep fry to 350ºF
  10. Once potato mixture is cool enough to handle, divide and roll into small balls (apx ½-1 inch)
  11. Dip potato ‘balls’ in batter and deep fry until golden brown (apx 2 minutes)
  12. Remove from oil and allow to drain on draining rig or absorbent paper until ready to serve
  13. Serve hot as starter or appetizer with your favorite chutneys or dipping sauces

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