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aloo bonda
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4.34 from 3 votes

Batata vada Recipe | aloo bonda recipe

An easy recipe that can be fried or air fried, best served with garlic-coconut chutney.Can also be used with a bun as vada pav
Prep Time20 mins
Cook Time20 mins
Course: Appetizer
Cuisine: Indian
Keyword: aalu bada, air fryer, air fryer aloo vada, air fryer vada pav, aloo batata, alu bonda, batata vada air fryer, batata wada, indian street food, Indian vegan glutenfree snacks, mysore bonda, potato vada, vatata bada
Servings: 4

Equipment

  • wok
  • or air-fryer
  • steamer/pressure cooker

Ingredients

  • ½ cup besan or chickpea flour for the batter
  • 1 tablespoon sooji in case of using air fryer,Semolina is not gluten free.
  • ½ cup water
  • 2 tablespoon besan or chickpea flour for rolling the vada
  • Pinch of baking soda
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • 1 tablespoon rice flour optional
  • Salt as per taste

For filling

  • 2 cup boiled potatoes
  • 1 small piece ginger
  • 1 green chillies
  • teaspoon turmeric
  • ¼ teaspoon red chilli powder /paprika
  • ¼ teaspoon salt

For frying:

  • Oil

Instructions

For filling

  • Steam or boil the potatoes until soft.They should not be mushy.
  • Mash them and add ginger, chillies,salt,red chilli powder,turmeric to create a filling.
  • Make small balls out of the mixture and keep it aside.

For covering

  • Keep aside 2 tablespoon besan with salt,roll over the vada
  • Add water to chickpea flour mix and make a batter out of it.
  • Add soda,salt,turmeric powder,red chilli powder.

For frying (traditional way)

  • Heat oil in a wok.
  • Once paste is ready,dip the potato balls in it
  • On a medium-high flame, fry until golden brown in hot oil.
  • Serve hot with tomato sauce, mint chutney or garlic chutney powder.

For vada pav air fryer version

  • Add 1 tablespoon of sooji/semolina to the batter and mix.
  • Once paste is ready, dip the potato balls in it. Remove any additional batter.
  • Spread a baking sheet(perforated/with holes) in the air fryer basket to avoid any batter to dip.
  • In an (preheated for 10 mins) air-fryer, cook the vada for 7 mins at 180 degree C. |350F
  • Now brush oil/spray oil over the vada.
  • Cook for 6-7 mins at 180 degree C |350 F
  • Remove the vada slowly from the baking sheet , and cook for further 2 minutes.
  • Serve hot with tomato ketchup, mint chutney or garlic chutney powder and pav with some fried green chillies.

Notes

using Semolina allows a better result while using the air fryer, however the recipe is not gluten free.