Bataat Wada | Potato Wada | Aloo Bonda

Bataat Wada (Batata Wada) or Potato Wada or Aloo Bonda is a delicious street food made in various places in India. Bataat means potato and wada means deep-fried dumplings. A delicious stir fry with potatoes is cooked and coated with besan or chickpea flour and are deep-fried. Batata wadas are a famous street food in Mumbai, Goa and Karnataka. These are also known as Aloo Bonda in North India.

Bataat Wada

The same batata wada can be stuffed in “pav” along with some chutneys and be served as wada pav which is another famous Indian street food. If you love street food, do try this Bombay pav bhaji. You can make the no onion no garlic version of bataat wada simply by avoiding those two ingredients.

These crispy bataat wadas can be packed in snack boxes and be carried to office or school too. You can make these at home for evening tea-time snacks or for a small party too. Just keep the stuffing ready and before the party, deep fry these delicious crispy wadas.

Bataat Wada

Bataat Wada
Bataat Wada
Yum
Print Recipe
Servings Prep Time
8-10 pieces 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
8-10 pieces 20 Minutes
Cook Time
45 Minutes
Bataat Wada
Bataat Wada
Yum
Print Recipe
Servings Prep Time
8-10 pieces 20 Minutes
Cook Time
45 Minutes
Servings Prep Time
8-10 pieces 20 Minutes
Cook Time
45 Minutes
Ingredients
For Stuffing:
For Coating:
Instructions
  1. Heat a kadai and add 2 tablespoon oil.
  2. Add jeera and after it flutters add garlic paste. Fry till nice aroma gets emitted from garlic.
  3. Now add onion and fry till onion turns pinkish.
  4. Add turmeric powder and mix.
  5. Add ginger paste and fry for some time.
  6. Add green chillies and mix.
  7. Add chopped potatoes and salt to taste and mix well.
  8. Make small lemon sized balls out of this dry potato stuffing and keep aside.
Now let us make batter:
  1. Take a mixing bowl and add besan/gram flour to it.
  2. Add ajwain (carom seeds), jeera and red chilli powder and mix well.
  3. Add water little at a time to make thick batter. The batter should not be dripping.
  4. Add eno fruit salt and mix well.
For deep frying the bataat wadas:
  1. Take another kadai and heat it. Add 2 cups oil in it and wait till oil gets heated.
  2. To check if the oil has heated properly, simply drop a teaspoon of batter in the oil. If it rises to the surface that means oil is apt for deep frying.
  3. Now coat the potato balls in batter and deep fry them. You can deep fry 2 to 3 bataat wadas at a time.
Recipe Notes

Drain the bataat wadas on tissue paper or kitchen paper before serving.

Serve with pudina chutney or sauce along with a cup of South Indian filter coffee.

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