Batata vada (, ) is a popular

vegetarian Vegetarianism is the practice of abstaining from the Eating, consumption of meat (red meat, poultry, seafood, insects as food, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slau ...

fast food Fast food is a type of Mass production, mass-produced food designed for commercial resale, with a strong priority placed on speed of service. ''Fast food'' is a commercial term, limited to food sold in a restaurant or store with frozen, preheat ...

dish from the

Indian state India is a federal union comprising 28 states and 8 union territories, for a total of 36 subnational entities. The states and union territories are further subdivided into 800 districts and smaller administrative divisions by the respe ...

Maharashtra Maharashtra () is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. It is bordered by the Arabian Sea to the west, the Indian states of Karnataka and Goa to the south, Telangana to th ...

. The dish consists of a mashed

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

patty A patty is a flattened, usually round, serving of ground meat or legumes, grains, vegetables, or meat alternatives. Common ground meat used include beef, bison, elk, turkey, chicken, ostrich, and salmon. Patties are found in multiple cuisine ...

coated with

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual plant, annual legume of the family (biology), family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, ga ...

flour, which is then deep-fried and served hot with

chutney A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion ...

. The vada is typically around two or three inches in diameter. Across different regions of India, this dish is also known as ''aloo bonda, aloo vada, batata bonda, potato bonda'' and ''potato vada''. Although Maharashtrian in origin, ''batata vada'' has gained popularity in the rest of India as well.

Preparation

The potato filling and the batter used to coat the filling are the only two components of batata vada. The potatoes are boiled, mashed coarsely and set aside. Seasoning like

asafoetida Asafoetida (; also spelled asafetida) is the dried latex (Natural gum, gum oleoresin) exuded from the rhizome or tap root of several species of ''Ferula'', perennial herbs of the carrot family. It is produced in Iran, Afghanistan, Central As ...

mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three diff ...

s, chillies, onions and curry leaves are pan-fried with garlic-ginger paste,

turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...

and salt, then cooked with the mashed potatoes. A thick batter is made using chickpea flour, seasoned with salt, turmeric and red chilli powder. Sometimes a small quantity of baking powder is also added to make the batter fluffier. To make the fritters, little balls of the potato mixture are coated in the batter and deep-fried in hot vegetable oil. It is possible to use red chilli paste to make the vada spicy. Batata vadas are usually accompanied by green chutney or dry chutneys, such as Shengdana Chutney (chutney in dry powder made from crushed groundnuts) and garlic-coconut chutney. Often, Jain batata vada recipes are a variation that replaces potatoes with raw bananas.

Serving

Batata vada is typically served very hot with green chillies and

s of various types. The most common way to eat this dish is in the form of Vada pav.. Batata Vada is popular with certain recipe variations in the southern Indian states too and is called Bonda
The Times of India : Even Celebrities Love Vada Pav
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References

Indian cuisine Indian fast food Maharashtrian cuisine Fried potato Deep fried foods {{India-food-stub

Preparation

Serving

See also

References