This is a South Indian classic Ingredients: For filling Potatoes - 4 large Onions - 2 large, finely chopped Green chillies - 4, finely chopped Ginger - 1 inch piece, finely chopped Ground turmeric - 1/2 tsp Cilantro leaves - a small bunch, chopped fine For tadka Ghee or butter - 3 tsp Mustard seeds - 1 tsp Black gram dal - 1 tsp Red chilli - 1, break into 2-3 parts Curry leaves - A few Cumin seed - 1 tsp (optional) For batter Garbanzo bean flour - 2 cups (this usually hides in the Indian store under the alias "besan") Red chilli powder - 2 tsp Asafoetida - 1/2 tsp Salt to taste Method: 1. Boil, peel and mash potatoes. The tadka 2. Heat the ghee/butter in a heavy saucepan. Add the rest of the tadka ingredients. The filling 3. Once the mustard seeds pop (takes about 30 seconds), add the green chillies, ginger and onions. Saute until onions brown. 4. Add the potatoes and the rest of the filling ingredients. Cook for a few minutes and make sure its all mixed in evenly. The batter 5. Mix all batter ingredients in a large mixing bowl. Add water until the batter reaches dropping consistency. Putting it all together 6. Heat upoil to deep fry (sorry to those who don't deep fry stuff). 7. Roll the filling into small balls about an inch in diameter (use vernier callipers for accuracy ). 8. Dip them in the batter and deep fry until golden brown. 9. Serve hot with coconut or green chutney and a big smile.
Aloo vada is one of the most popular snacks in almost all the regions in India. Sometimes its called Aloo vada, other times it is Aloo bonda or Aloo bada etc. It is simple, easy to make snack in cold or rainy weather. This recipe is M.P. [madhya pradesh] style Aloo vada.
