This Batata Wada Recipe is easy to follow and perfect for any occasion.Batata Wada also called Aloo bonde is a delicious snack based on potatoes and spices typical of Maharashtra but also well known in southern India.
These potato meatballs are simple to prepare and can be an idea for an appetizer or for refreshments, buffets or even something good to offer guests.
Ingredients for the filling
- 400 g of potatoes already boiled, peeled and cut into pieces
- chopped large onion
- 2cm chopped fresh ginger
- 3 large cloves of garlic
The spices
- 5 Curry leaves
- teaspoon of Amchur, (mango powder)
- 1 teaspoon Hing (asafetida)
- 1 fresh or dried chili pepper
- 1 teaspoon Turmeric (Haldi)
- 1 teaspoon Garam Masala
- teaspoon of cumin seeds
- 1 teaspoon mustard seeds
- Sunflower seed oil to taste
Ingredients for the batter
- 120g chickpea flour
- 30 g rice flour
- 1 tablespoon Ghee or Butter
- sunflower oil for frying
- 1 teaspoon of salt
1 level teaspoon of bicarbonate of soda
The spices
- 1 teaspoon Ajwain (alternatively use thyme seeds)
- 1 teaspoon of Turmeric
let’s begin
- We heat the oil in a pan, when very hot add the cumin seeds, mustard seeds, curry leaves and chilli pepper. after a few seconds we add the onions and let them soften.
- We add garlic and ginger, let them cook for a few minutes then add the powdered spices: Turmeric, Garam Masala, Amchoor and Hing (asafetida), mix all the flavors well, add two tablespoons of water to dissolve the sauce, wait a few more minutes and add the potatoes already cooked and cut.
- We mix for a long time to mix the sautéed potatoes well and add the salt and mix again. After about 5 minutes, turn off the heat and let it cool.
Let’s prepare the batter:
- We combine the two flours mixing them well together, we add the Ajwain seeds (if you don’t have them you can replace them with thyme seeds), the Turmeric and the salt, we start pouring the water slowly mixing until a creamy and not too creamy batter is formed. liquid.
- Finally, add the baking soda and mix well.
Let’s form the Wada
- We take the now cooled potatoes, spread a little oil on our hands and take a portion of potatoes enough to form a ball more or less the size of a walnut and continue like this until the potatoes are used up, then dip them in the batter and gently dip them into the With the oil already boiling, let them brown, turning them from time to time and drain them on absorbent paper.
- Place them on a serving dish and serve them while still hot. They can be accompanied with Ketchup or other sauces.
FAQ
What ingredients are needed for Batata Wada?
The primary ingredients for Batata Wada are boiled potatoes, gram flour (besan), green chilies, ginger, garlic, mustard seeds, curry leaves, turmeric, red chili powder, asafoetida, and salt. You may also need oil for deep frying.
Can I make Batata Wada without deep frying?
Yes, you can try baking or air frying Batata Wada as a healthier alternative. Preheat your oven or air fryer to 180°C (350°F) and cook the wadas until they are golden brown and crispy.
How do I ensure the Batata Wadas are crispy?
To achieve crispy Batata Wadas, ensure the batter is of the right consistency – not too thick or too runny. The oil should be hot enough for frying (around 180°C or 350°F). Fry the wadas in batches without overcrowding the pan.
Can I prepare Batata Wada in advance?
You can prepare the potato filling in advance and refrigerate it. When ready to serve, coat the potato balls in the batter and fry them fresh for the best taste and texture.
What can I serve with Batata Wada?
Batata Wada is traditionally served with chutneys such as green chutney (made from cilantro and mint) and tamarind chutney. It can also be enjoyed with ketchup or as part of a Vada Pav, a popular Indian street food.
