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Aloo Lehsun Vada, Mumbai Roadside Batata Vada


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Aloo Lehsun Vada, Mumbai Roadside Batata Vada

aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with 15 amazing images.

aloo lehsun vada is made from besan, aloo, lots of garlic and chilli powder. Here, a mixture of potatoes and garlic is coated with a besan batter and deep fried, to get a Spicy Lehsuni Vada, which tastes great when served independently or between a pair of pav buns!

I love having Mumbai roadside batata vada with sukhi lehsun chutney on the small crowded street of Mumbai leading to the train station. The Mumbai roadside batata vada is served hot on a paper plate with loads of spicy dry garlic chutney.

The strong flavour of garlic transforms the soft and soothing potato into an exciting aloo lehsun vada snack!

Notes on aloo lehsun vada 1. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying. 2. Add ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls. 3. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside. 4. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy. 5. Dip each Mumbai roadside batata vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other.

aloo lehsun vada can be served as a starter or evening snack with tea . Add to the garlicky notes by serving it with sukhi lehsuni chutney.

It is important to serve aloo lehsun vada immediately because the top layer of besan tends to become thick after some time – it must be served immediately to relish the nice crispy texture.

Try other vada recipes like Mini Cabbage Vadas or Mirchi Vada.

Learn to make aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | with step by step photos and video below.

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Aloo Lehsun Vada, Mumbai Roadside Batata Vada recipe - How to make Aloo Lehsun Vada, Mumbai Roadside Batata Vada

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 vadas
Show me for vadas

Ingredients

To Be Mixed Into A Smooth Batter (using A Whisk)
3/4 cup besan (bengal gram flour)
1 tbsp hot oil
salt to taste
1/2 cup water

Other Ingredients For Aloo Lehsun Vada
1 1/2 cups boiled and mashed potatoes
2 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp lemon juice
salt to taste
oil for deep-frying

For Serving With Aloo Lehsun Vada
 sukhi lehsun chutney
Method

For aloo lehsun vada
    For aloo lehsun vada
  1. To make aloo lehsun vada, combine the potatoes, garlic paste, chilli powder, lemon juice and salt in a deep bowl and mix very well.
  2. Divide the mixture into 20 equal portions and roll each portion into a round.
  3. Heat the oil in a deep non-stick pan, dip each vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  4. Serve the aloo lehsun vada immediately with sukhi lehsun chutney.

Spicy Lehsuni Vada Video by Tarla Dalal

Aloo Lehsun Vada, Mumbai Roadside Batata Vada recipe with step by step photos
  1. For the aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | batter, in a deep bowl, take besan.
  2. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying.
  3. Now add salt to taste and ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls.
  4. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside.
  5. For the spicy lehsuni vada mixture, take the boiled and mashed potatoes in a deep bowl. You can also grate the potatoes.
  6. Add the garlic paste.
  7. Now, add the chilli powder.
  8. Finally, add some lemon juice and salt.
  9. Mix very well so that the flavorings are spread properly.
  10. Divide the mixture into 20 equal portions. Roll each portion into a round.
  11. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy.
  12. Dip each lehsuni vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other.
  13. Drain the spicy garlicky vada on an absorbent paper.
  14. Serve the spicy aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | immediately with sukhi lehsun chutney.
  15. You can even stuff this spicy aloo lehsun vada recipe | Mumbai roadside batata vada | potato garlic vada | in between laddi pav and serve them as vada pav.
  16. If you enjoyed this spicy snack recipe, you can try other tongue-tickling evening snack recipes like Spicy Rice Samosa, Spicy Potato Wedges, Spicy Potato and Roti Roll, Spicy Tava Idli. 

Tips for aloo lehsun vada
  1. Add 1 tbsp hot oil. The addition of hot oil makes the besan covering crispy on frying.
  2. Add ½ cup of water. Be careful while adding water, the batter should not be very runny or thick. It should be just enough to coat the aloo balls.
  3. Using a whisk, mix well to make a lump-free, smooth batter. Keep aside.
  4. Heat the oil in a deep non-stick pan for frying the spicy vada. Maintain the temperature of oil. Very high heat browns the batata vada from outside very fast and the besan covering remains uncooked. If you let the temperature too low then they will turn greasy.
  5. Dip each Mumbai roadside batata vada in the prepared batter and deep-fry a few vadas in hot oil till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil very quickly and will also stick to each other.

Nutrient values per vada
Energy59 cal
Protein1.4 g
Carbohydrates5.3 g
Fiber1.1 g
Fat3.6 g
Cholesterol0 mg
Vitamin A38.8 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C1.3 mg
Folic Acid10.2 mcg
Calcium4.3 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium5.3 mg
Potassium62 mg
Zinc0.1 mg

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Reviews

Spicy Lehsuni Vada
5
 on 31 Oct 17 05:02 PM


Spicy lehsuni vada.. wow.. this recipe is different from regular vada.. with loads of flavour of garlic.. loved this recipe.. made this recipe for a party.. as starter.. and it was a superb hit.. thank you for the recipe.. simply awesome..
Reply