Batata Vada/No Onion Garlic Aloo Bonda

Delicious Gujarati style Batata Vadas made with potatoes that have been tempered with mustard,sesame,cashews and curry leaves. The potatoes are spicy,sweet and tangy,giving an explosion of flavors in the mouth.The key ingredient in this recipe is the mustard oil that is used for tempering.

This recipe was shared by my friend Monica Patel. I have eaten many versions of batata vadas but these batata vadas are by far the best tasting ones. She was kind enough to share her recipe with me so I could share it with my readers. I cannot emphasize enough, please try to use a combination of mustard and regular oil. The mustard oil simply elevates this recipe and makes it stand out from the other Batata vada recipes.

This recipe is vegan and gluten free and has no onion garlic in it. Can be eaten as Vada Pav or enjoyed as is with some Dry Garlic Chutney. This Dry Garlic Chutney is unique as it tastes very similar to the chutney used by the street side vendors. I have added Boondi to the chutney to mimic the fried besan bits that the vendors keep adding to the chutney after every batch of batata vadas.

Some other recipes to try out are-

Healthy Farali Pattice in Appe Pan

Indian Bread Rolls-Air Fried Potato Stuffed Bread Rolls

Palak Pakora/Spinach Fritter-Air Fryer Recipe

Bread Katori Chaat

Moving on to the recipe,here is the written recipe followed by the step by step pictorial one-

Nutrition

Calories

47 cal

Fat

2 g

Carbs

7 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 18 vadas

Serves 18

Batata vada

Delicious Gujarati style Batata Vadas made with potatoes that have been tempered with mustard,sesame,cashews and curry leaves. The potatoes are spicy,sweet and tangy,giving an explosion of flavors in the mouth.The key ingredient in this recipe is the mustard oil that is used for tempering.

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

    For Potato Filling
  • 4 small to medium Potatoes/2 cups of boiled and grated potatoes(Idaho potatoes preferred)
  • 3/4 tsp minced green chilies/hari mirch
  • 3/4 tsp minced ginger/adrak
  • 2 tbsp chopped cilantro/coriander leaves/dhania patta
  • 1-2 tsp lemon juice
  • 1/2 tsp sugar
  • for tempering the potatoes
  • 1 tbsp mustard oil
  • 1 tbsp any odorless oil
  • 1/4 tsp plus a pinch of Mustard seeds/Rai
  • 1/4 tsp plus a pinch of White sesame seeds/safed til
  • Pinch of Asafoetida/Heeng
  • 1 tbsp cashew pieces
  • 10-12 Curry leaves
  • 1/8 tsp Turmeric/Haldi
  • Salt as per taste-I used about 3/4 tsp. Start with 1/2 tsp and adjust as per preference
  • For Gramflour/Besan coating
  • 1 cup gramflour/Besan
  • 1 tsp oil
  • 1/2 tsp salt
  • 1/8 tsp carom seeds/ajwain,roughly pounded with mortar/pestle or use coffee grinder
  • Pinch of Turmeric/Haldi(I used 1/16 tsp or half of 1/8 tsp)
  • Pinch of baking Soda(I used 1/16 tsp or half of 1/8 tsp)
  • 1/2 cup water to make batter,may need to add 1-2 more tbsp of water to get thick but flowing consistency
  • Oil for Frying

Instructions

    For tempering
  1. In a small pan, heat both mustard and odorless oil(vegetable,canola,peanut oil etc)
  2. When oil is hot, add mustard and sesame seeds.
  3. When seeds starts spluttering, add Asafoetida/heeng,cashew pieces, curry leaves and turmeric
  4. For Potato Filling
  5. In a bowl add boiled and mashed potatoes
  6. Add the tempering to the boiled potatoes
  7. Add minced ginger,green chilies,cilantro,salt,sugar and lemon juice and mix well
  8. For Gramflour/Besan coating
  9. Mix all the ingredients and mix well
  10. To make Batata Vadas
  11. In a wok/kadhai heat oil
  12. Divide the potato dough into 18 vadas
  13. When oil is hot, dip each vada into the gramflour/besan batter and put in hot oil
  14. Turn occassionally till golden brown on both sides

Notes

Mustard oil provides a unique taste to the Batata Vada, highly recommend using it. Idaho potatoes are ideal for this recipe, though you can use any variety. I had red potatoes at home and thats what I used.

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https://www.foodfitnessbeautyandmore.com/batata-vada-no-onion-garlic-aloo-bonda/

Here is the step by step pictorial recipe-

Ingredients For tempering

Ingredients for adding to mashed potatoes

For tempering the potatoes

In a small pan, heat both mustard and odorless oil(vegetable,canola,peanut oil etc)
When oil is hot, add mustard and sesame seeds.
When seeds starts spluttering, add Asafoetida/heeng,cashew pieces, curry leaves and turmeric

For making the potato filling

For Potato Filling
In a bowl add boiled and mashed potatoes
Add the tempering to the boiled potatoes
Add minced ginger,green chilies,cilantro,salt,sugar and lemon juice and mix well

In a wok/kadhai heat oil
Divide the potato dough into 18 vadas

For Gramflour/Besan coating
Mix gramflour/besan with water,oil and spices and mix well

When oil is hot, (I heated the oil at 425 F) Dip each vada into the gramflour/besan batter and put in hot oil
Turn occasionally till golden brown on both sides

Enjoy them with some Dry Chili Garlic Chutney

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