Anita of The Mad Tea Party has sent over the invitations on her blog for everyone to celebrate a wonderful party. It is BYOB - I mean - Bring Your Own Batata-vada! :-D Yippee, I said, I was going to sneak in with my old post, but then I read further on the invitation which said old posts don't count!!! Of course, how can you have stale food for a zany party? ;-) So here I am deep-frying and trying out my friend, Bhagyashree's recipe of Indori Alu Vada. I have to join the party after all. & I hope the hostess likes this version.
Indori Alu Vada - (Makes about 12 - 15 vadas )
Ingredients
3 - 4 medium potatoes,boiled, peeled and mashed
1/2 tsp of cumin powder
1/2 tsp of red chili powder
1/2 tsp dry mango powder (Amchur)
1/2 tsp ground cloves
2 green chilies chopped
1/2 tsp of garam masala
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp oil
salt to taste
Batter
1 cup besan /chickpea flour
salt to taste
A pinch of baking soda
1/2 tsp turmeric powder
Deep frying
Oil
Method
1) Heat oil in a frying pan then add green chilies & ginger garlic paste. Saute for a minute and then add turmeric powder.
3) Add the mashed Potatoes, clove powder, dry mango powder (Amchur), chili powder, garam masala, cumin powder & salt.
4) Reduce the heat and allow above mixture to cook for 5 min in a pan. Switch off the gas. Let it cool down completely.
5) Mix besan with the remaining ingredients for batter. Add water and make a batter. The batter should not be very thin. It should coat the vadas nicely & easily.
6) Make equal sized balls, dip in the batter and deep fry till golden on both sides.
7) Serve hot with tamarind chuntey , chaat chutney or tomato ketchup.
Note -
See how innovative Jai's method is to "deep fry" batata vada. How I wish I had read it before I actually deep fried these vadas. Oh well!! Since we - especially I - just llllllooooovvvvveeee batata vadas, I will use Jai's method pretty soon.
With this post, I am joining the party. What are you waiting for? Let's go...
16 comments:
the shape of the bonda is perfecto! luv aloo in any form!
Hi,
Vadas look amazing...
You have added Red chili Powder and cloves which i hvn't used before in Batata Wada.next time I will try it with these two ingredients... thanks for sharing...
I approve heartily! No onions!! Or peas!! Yes!!!
Your original Bombay version is authentic. And I love the variations you have mentioned at the end of the post. Now if only I could have a bite of those delectable vadas!!
Yummy vadas indeed! Thanks for this batch with the taste of Indore. It's getting to be quite a party! Amazing how many traditional variations there are - with onions, and without, (what does Manisha know...)!
Aloo vada look so good. YUM! Turned out so perfect...
Love alu vada, can eat anytime anywhere. Mouthwatering entry!!! kya gayab thai gaya chho ???
Very authentic and looks delicious..
Hey Sounds good....lovely bonda
Check my blog there is a surprise for you in my blog.
Indori vade...yum! There was an Indori farsan stall in Pune....he used to have amazing indori samosas and kachoris. I bet this Indori vada recipe must be equally delicious!
Nice one..this is a very common one at my mom's place.makes me so nostalgic
Mouthwatering vadas..
btw, I am hosting an event called Sunday Snacks, see if you can post something for that event also please..
Wow..Who doesn't like batata-vadas ?? Looking great Meera..
Sangeeth:
Thanks! I agree, potato rules!!:-D
Vaidehi:
Thank you. I too never used these ingredients for batata vada before. but after tasting them at my friend's place, I thought, let me try it. Thanks for dropping by.
Manisha:
Do come over, Manisha. I will happily make some vadas for you without onions or peas!:-)
Your seal of approval means a lot. Thanks for dropping by.
Anita:
You are right, Anita...I am sure there must be lots of variations. but green peas in batata vada do not shock me. I haven't had them in vadas but I have had roasted peanuts in batata vadas. So I guess, peas are okay too. But I have tasted batata vadas with onions as well, in Mumbai at a friends' place. Since batata vada is something I love, I think I really paid some attention to detail. :-)
Sukanya:
Thanks so much, dear!
Madhavi:
Su yaar, again tame? Huh??? I was just thinking about you. I thought you might be busy. For some reason, I missed all your posts. Have left comments. Tabiyat na dhyan raakh je, kem? vadhare worry karti nai. ok?
Paru:
Thanks. This is the way it was made at my friend's place who is originally from Indore. :-)
Vanamala:
Thanks so much. Glad you liked them.
Bhawna:
Thanks, dear!! I will be right over. I love surprises, who doesn't?;-)
Tee:
Indori kachori? Looks like I need to bug my friend for the recipe now! Thanks!
:-D I do have her samosa recipe though. It is more or less similar to this but I think also has green peas. and she uses puff pastries here.
Shri:
Thanks. Glad you liked them.
Hima:
Thanks. I will check out your event and will definitely post an entry for it.
Maya:
You are so right. In spite of deep fried delicacy, i can't stop eating those!!:-)
Generally, Manisha knows nothing. But she does know an authentic Bombay batata vada!
There are variatons galore but the real batata vada needs a few basic things and onions is not one of them. My hair is turning gray due to this blasphemy! I am a purist, I am. Especially when it comes to street food! :-D
Meera, are you sure you want this Anita-Manisha duel here? :-D
Forget the duel, Manisha, I am just very happy that you visited my blog twice. :-D I am so happy that I will not even mention again that I have had batatavada with onions, promise!!;-)
You both girls have a great sense of humor along with some real good knowledge about the recipes. I admire you both, Manisha & Anita.
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