Thursday, June 17, 2010

Happy Birthday Mom, Part 2: Batata Vadas a.k.a. Aloo Bondas

Even though I baked my mom a birthday cake from scratch, I wanted to cook a nice dinner for her to go along with it as well. Any meal one prepares in honor of my mom must include the infamous batata vadas, her all time favorite. After just one bite, you'll see why she relishes these deep-fried delights so much. Batata vadas are the one food she absolutely cannot resist. Actually, some of the most prominent memories from my childhood trips to India surround my mom and batata vadas. It's quite funny actually how much she looks forward to eating this delicacy whenever we visit. Anytime we take a road trip in India, we undoubtedly make a stop along the way just to eat batata wadas. Indeed, the roadside wadas in India are truly one-of-a-kind. I tried hard with this recipe to produce batata wadas as comparable in quality as possible to those of the Indian roadsides, and I must say, the result was more than satisfactory :)

Batata Wadas:
For the potato filling:
3 medium potatoes, boiled, peeled and cubed
1/2 of a large onion, finely chopped
3 cloves garlic
small piece of ginger
3 green chilli peppers
1 tsp. mustard seeds
1 tsp. cumin seeds
1/2 tsp. hing(asafoetida)
2 tbsp. roasted peanut powder
1/4 cup shredded unsweetened coconut
1 sprig of curry leaves
3/4 tsp. salt, or to taste
2 tbsp. oil

For the batter:
1/2 cup besan(chickpea flour)
1/4 tsp. hing
1/2 tsp. salt
water to make a thick batter(about 1/4 cup, or more as needed)
1 tbsp. hot oil

For the filling:
Heat oil in a medium-sized skillet. Add mustard seeds, and when they begin to splatter, lower the heat and add cumin seeds. When the cumin seeds begin to brown, add the hing. Then, add the chopped onion, and saute over medium heat until transluscent and slightly tender. Make a paste with the ginger, garlic and green chilli peppers, and add it to the onion. Cook for about 2 minutes. Add the curry leaves, and cook for one minute. Afterwards, mix in the peanut powder, shredded coconut and salt, and let the mixture cook for one more minute. Turn off the heat.

For the batter and vadas:
Heat oil in a frying vessel. When the oil is hot, mix all ingredients (including one tbsp. of the hot frying oil) together to form a thick batter that will thickly coat the vadas. Make about 10 balls out of the potato filling. Dip each vada, one at a time, in the batter, and, making sure each vada is thoroughly coated, gently drop the vadas, one at a time, into the hot oil. Fry over medium-high heat until golden brown on each side, flipping in-between. Fry about 3 at a time, depending on the size of your frying vessel. Do not overcrowd the vessel.

Enjoy the vadas hot with tamarind chutney, chilli-garlic sauce, ketchup or even plain :)


Priya said...

Feel like grabbing few, such a tempting batata vadas..

Swathi said...

Batata vada looks really good. I love to have them with my tea.

Rachana said...

Batata vadas look so delicious...would love to have some with coriander chutney :-)

Vaishali said...

Those bondas are perfect. If I could, I'd grab one of those, put it into a soft laadi paav, and start munching away. Mmm..just thinking of that makes me happy :)

Sushma Mallya said...

One of my fav and it looks so crispy and yum...your mom must be really happy & belated bday wishes to your mum, hope she had a great time and may all her dreams come true

Anonymous said...

AMEYA I LOVE THESE!! you need to make them soon and invite me over! haha :D

Ameya said...

@ Jonathan: Will do!! :)

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