Batata Vada

Batata Bonda/ Potato Fritters|How to make them?

Batata Bonda/ Potato Fritters : Crispy and spicy, deep fried Potato fritters are called Batata Bonda/Batata Vada in South India.In the North they are called Aloo Bonda’s. A favorite tea time snack, a perfect treat for a cold rainy day. A popular street food made with mashed potatoes & chickpea flour.

Batata Vada
Batata Bonda/Potato Fritters| How to make them?

What is Bonda?

Bonda is a typical South Indian snack that has various sweet and spicy versions in different regions. Most common of which is “Batata Bonda/Aloo Bonda” or Potato Fritters. Other region specific variations including potato replaced with sweet potato, tapioca, grated pineapple, green peas are also common.

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When Bonda’s & snow flakes go together

There is nothing comforting than warming up your insides with some spicy hot snacks at tea time .

The Batata Bonda/Potato fritter perfectly fits into that need. If the picture of curling up with a book, with cushions thrown all around you, with fuzzy socks and a comforter to keep you warm sounds relaxing to you, wait till you have these fritters!

I am not a tea person, but coffee lover, I AM ! If I am telling you that piping hot coffee with some Batata Bonda on the side is pure bliss, you better believe me. It the the closest thing to heaven you can get on a rainy day or a snowy one at that!

How much time does it take to make them ?

With just a handful of ingredients found in your pantry, you can make these yummy Batata Bonda’s /Potato Fritters in half an hour if you are deep frying them in oil. If using an air fryer, the time is shortened even further.

Batata Bonda/ Potato Fritters|How to make them?

Batata Bonda/ Potato Fritters|How to make them?

Recipe by Maya Shetty
Course: POTATO, SNACKSCuisine: Indian
0.0 from 0 votes
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

864

kcal
Total time

30

minutes

Ingredients

  • For the stuffing
  • 1 tbsp Coconut Oil

  • 1 tsp Mustard seeds

  • 1/2 tsp Jeera/Cumin seeds

  • 1/2 tsp Coriander seeds crushed in pestle

  • 4 -5 Curry leaves

  • 1 ” Ginger Julienned

  • 3 -4 Green chili thinly sliced

  • 1 Onion large, sliced fine

  • 1/2 cup Green peas

  • 4 Potato Boiled, peeled and mashed

  • 1/2 tsp Red Chili powder

  • 1/4 tsp Garam Masala

  • 1/4 tsp Turmeric powder

  • A pinch Hing/Asaefoetida

  • A few Cilantro/Coriander leaves minced

  • 1/2 Lemon squeezed for juice

  • For Frying
  • Canola Oil for deep frying

  • For the outer covering Batter
  • 1 cup Chickpea Flour/Besan

  • 1/4 cup Corn Flour

  • 1/4 tsp Baking soda

  • 1/2 tsp Red Chili powder

  • 1/4 tsp Turmeric powder

  • 1/4 tsp Carom seeds/Ajwain

  • Salt to taste

  • Water Required amount

Directions

  • Heat the coconut oil, in a seasoning pan.When warm do the seasoning with mustard seeds, curry leaves, jeera/cumin seeds, crushed coriander seeds & hing/asafoetida.
  • Next add the finely sliced green chilies, julienned ginger & saute a few minutes before adding in the sliced onions.Fry for a few minutes.
  • Next add the spice powders- red chili powder, turmeric, garam masala & lastly salt . Stir it into the onion mix so it is well coated.
  • Next add the boiled, peeled & mashed potatoes to the above along with the green peas & mix it all together, after adding salt & lemon juice. Sprinkle coriander leaves/cilantro on top & stir them together & set aside after removing from heat.
  • When sightly cool, make rounds balls & set aside to coat it with the batter & deep fry.
  • When the oil to fry is hot gently drop these potato balls/Batata bonda coated with the batter mix into the hot oil.
  • Allow it to cook to a golden brown before turning it gently with a slotted spoon on the other side to fry.
  • When the bonda is deep fried on all sides & appears golden brown & crispy, it is ready to be taken out of the oil .
  • Place it on a tray lined with an absorbent kitchen towel, so the excess oil may leak out
  • Serve hot with either tomato chutney or coconut chutney.

Notes

  • The addition of corn starch to the batter makes these bonda’s crispy.
  • Variations of the bonda can be made with stuffing them with different vegetables.

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories864
  • % Daily Value *
  • Total Fat 16g 25%
    • Saturated Fat 12g 60%
  • Sodium 904mg 38%
  • Potassium 3754mg 108%
  • Total Carbohydrate 164g 55%
    • Dietary Fiber 31g 124%
    • Sugars 11g
  • Protein 25g 50%

  • Vitamin A 19%
  • Vitamin C 279%
  • Calcium 31%
  • Iron 161%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Variations in Fritters

They are perfect evening snacks to be had with coffee on a rainy or cold snowy day.

The Bottom Line

Be it a rainy day or during snowy winter, these Potato Fritters/Batata Bonda’s are sure going to warm your insides as a tea time snack.So easy to make and delicious to taste. Won’t you give them a try today?

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