Gujarati Lehsun Batata Vada Recipe

Gujrati Lehsun Batata Vada

Sharing is caring!

Gluten FreeVeganVegetarian

Batata Vada is Indian style potato fritters with a spicy filling of garlic and peanuts. This is a Gujrati delicacy is perfect as an evening snack with chai or tea. Plus it is a great crowd-pleaser. Once prepped, fry it in a huge batch and serve immediately.

The best part of this potato fritters recipe is that it is completely vegan and gluten-free. This Indian potato fritter is simple, easy and needs pantry basic ingredients to give you a delicious pakora recipe.

Batata Vada - Aloo Pakora recipe

What is a Batata Vada?

Batata means potato and vada means fritters or pakoras. Since potatoes are abundantly available throughout the country, they are made in countless ways in Indian cuisine. Starting from potato snacks like fries, pakoras and chips, it also has a very frequent appearance in the main course section. In fact, potatoes are also used to make desserts like halwa, gulab jamun and kheer.

Its versatility has been one of the foremost reasons for its popularity. This starchy vegetable, has unabashedly, saved me on many occasions from tearing myself up while deciding what to cook! Potato snacks recipe like this batata vada can be wrapped up quickly and easily if you have the necessary ingredients at home. In case you don’t have baby potatoes, you can use regular-sized potatoes instead. Cut them into smaller pieces, and then use the batata vada masala between two such pieces and press them together to make the vadas. Let’s check out the rest of the ingredients we are going to need for this:

How to make Lehsun Batata Vada – Ingredients list

  • Baby Potatoes
  • Garlic
  • Dried Red Chilies – alternate is dried sweet paprika for a milder version
  • Unsalted Peanuts
  • Salt
  • Gram Flour
  • Water
  • Refined Oil to fry

How to make crispy Potato Fritters or Lehsun Batata Vadas?

Batata Vada, aloo vada, aloo bonda, or aloo chop, is known by different names, but essentially all these recipes boil down to one thing – spicy potatoes dipped in a batter made of gram flour and then deep-fried till crisp. In my Bengali Aloo Chop recipe, I have used mashed potatoes instead of whole potatoes to make some delicious and spicy potato fritters.

In this recipe for lehsun batata vada, there are two key ingredients – batata (aloo or baby potatoes) and lehsun (garlic or rosun). The batata vada masala includes garlic, dried red chillies and peanuts. You can imagine how hot and spicy it will be. However, for a milder heat replace dried red chillies with sweet red paprika. You will get that delicious batata vada masala with all its flavours minus the heat.

  • Start by making the Batata Vada masala by dry roasting dried red chilies with peanuts till they become aromatic.
  • Now, grind the red chilies first into fine powder. Then add the peanuts and garlics and grind it into a coarse paste.
  • We will keep the baby potatoes intact for this Indian potato fritters recipe. It will give us perfectly round aloo vadas. Once the batata vada masala is ready, slice the pre-boiled and peeled potatoes in half. Smear some of the masala paste on one half and then place the other half back on it. Press it gently to make both halves stick. Repeat with the rest of the potatoes.
  • Now prepare the batata vada or potato fritter batter by whisking the besan or gram flour with salt and water. Add the water gradually as we do not want a runny batter. It should be like a pancake batter in terms of consistency.

Heat some oil in a pan. Now using a fork, dip the prepared stuffed potatoes in the batter, one by one. Roll them in and then drop them in the hot oil. Keep the heat on medium flame. Turn them over in the oil till they turn golden-brown before taking them out. Serve hot with ketchup or dhaniya-pudina chutney (mint-coriander chutney).

Make-ahead or Freezing Option

You can do the prep for this recipe ahead such as make the batata vada masala and pressure cook the potatoes. You can also prep the vadas by smearing the masala paste between two halves. Later when you are about to serve, simply dunk them in the batter and fry them.

Looking for more Indian street food recipes? Here’s a couple of them for you to try.

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Gujarati Lehsun Batata Vada Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Batata Vada is Indian style potato fritters with a spicy filling of garlic and peanuts. This is a Gujrati delicacy is perfect as an evening snack with chai or tea. Plus it is a great crowd-pleaser. Once prepped, fry it in a huge batch and serve immediately.

Course: Appetizer, Snack
Cuisine: Gujrati, Indian
Keyword: Fritters Recipe, Garlic Recipes, Gluten Free Recipes, Pakora Recipe, Peanuts Recipe, Potato Recipes
Servings: 16 pieces
Author: Priyanka
Ingredients
  • 16 nos. Baby Potatoes
  • ¼ cup Unsalted Peanuts
  • 2 Dried Red Chilies
  • ¼ cup Garlic
  • 1 cup Besan Gram Flour
  • Salt to Taste
  • Water
  • Oil to fry
Instructions
  1. Dry roast the red chillies and peanuts for a couple of minutes. Now grind the dried red chillies first into a fine dust. Now, add the roasted peanuts, garlic and 2 tsp of oil and grind it into a coarse paste. Keep this batata vada masala aside.

  2. Pressure cook the baby potatoes. Once they have cooled down completely, peel them and cut them in halves.

  3. Smear some of the masala paste on one half and then place the other half back on it. Press it gently to make both halves stick. Repeat with the rest of the potatoes.

  4. Now prepare the batata vada or potato fritter batter by whisking the besan or gram flour with salt and water. Add the water gradually as we do not want a runny batter. It should be like a pancake batter in terms of consistency.

  5. Heat some oil in a pan. Now using a fork, dip the prepared stuffed potatoes in the batter, one by one. Roll them in and then drop them in the hot oil. Keep the heat on medium flame. Turn them over in the oil till they turn golden-brown before taking them out. Serve hot with ketchup or dhaniya-pudina chutney (mint-coriander chutney).

Recipe Video

Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares