Aloo Chop or Batata Vada

Staying away from home always pulls you into nostalgia. Recently, I received an invitation for one of my close friend’s wedding. But staying miles away from home and that too with an infant made it impossible for me to attend. Odiya marriage, like any other Indian marriage is an event filled with a sea of colors alongside never ending rituals, fun and loads of emotional dramas. All these pulled me back to sit back and see my own wedding photos. I was really drawn seeing my family. Every photo spoke thousands of emotion. There were people who I wanted to be with, there were close friends, family and so many unknown faces where I had to impose a known smile.

There were many people from my side whom my husband had met only once. I was giving more details about them as we scanned the photos. Within them one is my Bada Maa (my Dad’s elder brother’s wife). I introduced her to my hubby dear as to one who makes the world’s best “Aloo Chop”. After hearing it, he literally pleaded me to make them. Though I can’t reach the level of hers, but I made my made my version.

Aloo Chop, as it’s famously known as in Odisha and Bengal is spicy mashed potato coated with a thick layer of chickpea flour batter and fried generously with oil. It’s known as Batata Vada in Maharashtra and Aloo Bonda in Southern parts of India. The best part of the dish is when you munch it, the pillowy chickpea floor coating discloses a sudden burst of flavors. Loads of spices, nuts and the very favorite potato. I remember in my childhood days the roadside vendor use to pack them with some fried green chilies and raw onion rings with a sprinkle of black salt.

Another angle to the served plate
Another angle to the served plate

And the recipe goes like this:

Ingredients:

For the Filing:

  1. Potato – 4 medium sized
  2. Onion – 1 medium sized, chopped
  3. Ginger (grated) – 1 tbsp
  4. Garlic (grated) -1 tbsp
  5. Coriander Leaves –  2 tbsp, finely chopped
  6. Mango Ginger (grated) / white turmeric – 2 tsp
  7. Boiled Yellow Peas – 1/2 cup
  8. Green Chilies – 2 finely chopped
  9. Cumin – 1 tsp
  10. Cumin Powder – 1 tsp
  11. Coriander Powder – 1 tsp
  12. Red Chili Powder – 1 tsp
  13. Turmeric Powder – a pinch
  14. Salt – According to the taste
  15. Vegetable Oil or Mustard Oil – 2 tbsp

    Ingredients for Filing
    Ingredients for Filing

For the covering or coating:

  1. Chickpea Flour or Besan – 1 cup
  2. Baking Soda – 1/2 tsp
  3. Red Chili Powder – 1 tsp
  4. Salt – according to taste

For deep frying:

  1. Vegetable Oil or Mustard Oil

Steps of Preparation:

For the Filing:

  1. Boil the potatoes, after it cools down, peel off and mash it.
    Boiled Potatoes
    Boiled Potatoes

    Mashed Potatoes
    Mashed Potatoes
  2. Heat a pan, add 2tbsp vegetable oil or mustard oil to it. I’ve used vegetable oil here.

    Heating oil in the Pan
    Heating oil in the Pan
  3. After the oil is heated up, add cumin seeds and let it splutter.

    Tampering with Cumin Seeds
    Tampering with Cumin Seeds
  4. Add the finely chopped green chilies and saute it.

    Adding Green chilies
    Adding Green chilies
  5. To the mixture, add the grated ginger and grated garlic and saute it till the raw flavors goes away.

    Adding grated Ginger and Garlic
    Adding grated Ginger and Garlic
  6. Add the chopped onion and cook it till it turns golden.

    Adding the onions to fry
    Adding the onions to fry
  7. To the mixture, add the dry spices (cumin powder, coriander powder, red chili powder and turmeric powder) and cook it.

    Adding dry spices to the mixture
    Adding dry spices to the mixture
  8. Add the mashed potato and boiled yellow peas to the mixture and cook till the spices are coated evenly with the potato. Some people add roasted peanuts but my hubby asked to exclude it.

    Adding Potatoes and mixing the spices
    Adding Potatoes and mixing the spices
  9. Put the pan off the flames. Once the mixture cools down add the mango ginger or white turmeric and coriander leaves to make it more aromatic and add freshness to the taste.
    Adding Mango Ginger or white turmeric
    Adding Mango Ginger or white turmeric

    Adding Corriander Leaves
    Adding Coriander Leaves

For the covering:

  1. Sieve the chickpea flour or besan to avoid the lumps.

    Seiving the Chickpea Flour
    Seiving the Chickpea Flour
  2. Add the rest dry ingredients i.e. Baking soda, salt and Red chili powder.

    Adding dry ingredients to the Chickpea Flour
    Adding dry ingredients to the Chickpea Flour
  3. Add water and beat the mixture to a smooth and thick consistency.

    Making the Batter
    Making the Batter

For Frying:

  1. Make small sized balls of the potato mix and press it to a flat disc shape.

    Potato Filing Disc
    Potato Filing Disc
  2. Dip the potato discs into the chickpea batter and let it, deep fry till golden brown on both sides.
    Dipping in the Batter
    Dipping in the Batter

    Frying it in the oil
    Frying it in the oil

Enjoy the hot Aloo chop with your favorite chutney.

Aloo Chop Served with Onion and Green chilies
Aloo Chop Served with Onion and Green chilies

5.0 from 1 reviews
Aloo Chop or Batata Vada
 
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Aloo Chop is a pillowy fritter made up of chickpea flour stuffed with a spicy potato. It's an amazing street food found in almost all corners of India.

4 Comments

  1. Sadhana said:

    Tried it. It came out amazing. My family loved it. Thank you Shreema.

    January 23, 2017
    Reply
    • Shreemaa said:

      Thanks Sadhana.

      January 27, 2017
      Reply
  2. Swetha murthy said:

    Looks absolutely delicious… One small request Shreema, is it possible to post some recipes of infant food. I have 10 month old daughter, she asks for variety in her meals.

    January 23, 2017
    Reply
    • Shreemaa said:

      Yeah Swetha will keep you updated soon with infant food. Thanks for your compliments, it keeps me motivated everytime.

      January 27, 2017
      Reply

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