{{short description|Indian vegetarian fast food dish}} {{Use dmy dates|date=August 2019}} {{Infobox food | name = Batata vada | image = File:Mumbai-vada.jpg | caption = Batata vadas are often eaten with green chillies. | alternate_name = | country = India | region = Maharashtra | national_cuisine = Indian | creator = | course = Hors d'oeuvre/starter/appetizer | served = | main_ingredient = Potatoes, chickpea flour | variations = | calories = | other = }} '''Batata vada''' ({{langx|mr|बटाटा वडा}}, {{lit|potato fritter}}) is a popular vegetarian fast food dish from the Indian state of Maharashtra. The dish consists of a mashed potato patty coated with chickpea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inches in diameter. Across different regions of India, this dish is also known as ''aloo bonda, aloo vada, batata bonda, potato bonda'' and ''potato vada''.
Although Maharashtrian in origin, ''batata vada'' has gained popularity in the rest of India as well.<ref>[http://www.deccanherald.com/Content/Sep82007/metrosat2007090724008.asp Deccan Herald: ''Bole to yeh vada pav hai!''] {{webarchive |url=https://web.archive.org/web/20081011201121/http://www.deccanherald.com/Content/Sep82007/metrosat2007090724008.asp |date=October 11, 2008 }}</ref>
==Preparation== thumb|Broken batata vada, sold in Mumbai The potato filling and the batter used to coat the filling are the only two components of batata vada.
The potatoes are boiled, mashed coarsely and set aside.<ref name=":0">{{Cite web|date=2020-03-04|title=A Brown Kitchen: Recipe for Batata Vadas With Dry Garlic Coconut Chutney|url=https://www.sfchronicle.com/recipes/article/A-Brown-Kitchen-Recipe-for-Batata-Vadas-With-Dry-15102989.php|access-date=2020-09-20|website=SFChronicle.com|language=en-US}}</ref> Seasoning like asafoetida, mustard seeds, chillies, onions and curry leaves are pan-fried with garlic-ginger paste, turmeric and salt, then cooked with the mashed potatoes.<ref name=":0" />
A thick batter is made using chickpea flour, seasoned with salt, turmeric and red chilli powder. Sometimes a small quantity of baking powder is also added to make the batter fluffier. To make the fritters, little balls of the potato mixture are coated in the batter and deep-fried in hot vegetable oil.
It is possible to use red chilli paste to make the vada spicy.<ref>{{cite book|url=https://books.google.com/books?id=ul7DMtKGu_0C&q=vada+pav+recipe&pg=PA64| title = Zero Oil, Soup Salads & Snacks| page=67|author=Tarla Dalal| date = 23 February 2007| publisher = Sanjay & Co| isbn = 9788189491475}}</ref>
Batata vadas are usually accompanied by green chutney or dry chutneys, such as Shengdana Chutney (chutney in dry powder made from crushed groundnuts) and garlic-coconut chutney.<ref name=":0" /> Often, Jain batata vada recipes are a variation that replaces potatoes with raw bananas.
==Serving== Batata vada is typically served very hot with green chillies and chutneys of various types. The most common way to eat this dish is in the form of vada pav.<ref>. Batata Vada is popular with certain recipe variations in the southern Indian states too and is called Bonda. [http://timesofindia.indiatimes.com/India_Buzz/Even_celebrities_love_Vada_Pav/articleshow/2300774.cms The Times of India : Even Celebrities Love Vada Pav]</ref>
==See also== *List of Indian dishes
==References== <references/>
Category:Vegetarian dishes of India Category:Indian fast food Category:Maharashtrian cuisine Category:Fried potato Category:Deep fried foods of India Category:Fritters Category:Chickpea dishes Category:Indian legume dishes
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