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Aloo Vadas (Potato Patties)

Aloo Vada, also known as Batata Vada is one of the most popular snacks in almost all the regions in India.  It can be served as a snack, a side dish, or a light meal.  It is a versatile dish that has many regional variations. The word “aloo” means potatoes in Hindi. "Vada" is a category of savory fried snacks from India such as fritters, doughnuts, or dumplings. Crispy on the outside and soft on the inside, Aloo Vada is truly a party pleaser. Chef Ravi 
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Course Appetizer, Side Dish, Snack
Cuisine Indian, vegetarian
Servings 4 people


For the Potato Filling:

  • 2 cups Potatoes (Aloo) boiled and mashed
  • 1 tsp mustard seeds
  • 1 tsp grated ginger
  • 1 large onion chopped
  • 1 tsp chopped chilli
  • 1/2 tsp ground turmeric
  • 1 to taste Secolari Fleur de Sel Sea Salt
  • Secolari Arbasano Extra virgin olive oil for cooking
  • 1/4 cup chopped cilantro
  • 2-3 tbs[s Secolari Coconut White Balsamic to drizzle

For the Besan (Gram Flour) batter:


  • To begin making the Aloo Vada Recipe, first prep the ingredients like cooking the potatoes and chopping onions and other ingredients to make the aloo vada.
  • Combine all batter ingredients including gram flour, turmeric powder, salt in a large mixing bowl. Add a little water at a time to make batter thick enough to thickly coat back of a spoon. Make sure to whisk the batter well until light and fluffy. Keep aside.
  • Heat 2 tablespoons of oil in a frying pan, add mustard seeds and allow it to crackle. Stir in the onions and sauté for a couple of minutes till onions are soft and light golden in colour. Add ginger, green chillies, turmeric and salt and sauté for a few more minutes.
  • Finally stir in the mashed potatoes and sauté for a couple of minutes. Allow the aloo vada mixture to cool down, stir in the cilantro divide it into 8 portions. Shape the aloo vada mixture into round balls and keep aside.
  • Heat oil for deep frying in a heavy bottom pan on medium heat; dip and coat each of the aloo vada balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in colour on medium heat.
  • Take care not to turn the heat to high as this will not evenly cook the batter and you might just end up with over browned and uncooked portions. Drain the fried Aloo Vadas on absorbent paper and continue the frying process for the remaining vadas.
  • Serve the Aloo Vada with a chutney or a drizzle of balsamic.
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