Air-Fryer Batata Vada: A Healthy Twist?

Batata vada is a popular Indian snack, especially in the state of Maharashtra, where it is often served with ladi pav, an Indian bread roll. It is made by deep-frying spiced mashed potatoes coated with a batter, resulting in a crispy golden snack. With the advent of air fryers, many people are looking to convert deep-fried recipes into healthier, low-oil alternatives. So, can you make batata vada in an air fryer? The answer is yes!

How to make the potato balls

Batata vada, or aloo bonda, is a popular Indian snack, often served as street food in Maharashtra. The name means 'deep-fried potato dumplings' in Hindi, and the dish consists of spiced potato balls coated in a batter and fried until golden and crispy.

To make the potato balls, you will need the following ingredients:

• Boiled and mashed potatoes
• Spices (such as ginger, green chillies, coriander leaves/cilantro, cumin, coriander powder, salt, red chilli powder, and turmeric powder)
• Gram flour/chickpea flour/besan
• Water
• Oil for frying

• Start by boiling and mashing your potatoes. You can do this on a stove top or in an instant pot. If boiling on the stove, add the potatoes to a saucepan, cover them with water, and place them on a high flame for 15-20 minutes. If using an instant pot, put the potatoes in a steel vessel inside the pot, add 2 cups of water, and pressure cook for 5 minutes under high pressure.
• While the potatoes are boiling, prepare your spices and other ingredients. Finely chop or grate the ginger, and chop the green chillies and coriander leaves.
• Once the potatoes are boiled, drain and peel them. Then, mash them until there are no lumps. You can use a potato masher or a fork to do this.
• Add your spices and other ingredients to the mashed potatoes. This can include ginger, green chillies, coriander leaves, cumin seeds, coriander powder, chaat masala, red chilli powder, turmeric powder, dry mango powder, and salt. Mix everything together thoroughly.
• Taste the mixture and adjust the spices to your preference. You can also add other ingredients at this stage, such as cheese, peas, carrots, or onions.
• Once your mixture is ready, start forming it into small balls. Take a small amount of the mixture and roll it between your palms to form a ball shape. Place the balls on a plate and set aside.
• Now, you need to make the batter that will coat the potato balls. In a mixing bowl, combine gram flour, a pinch of baking soda, and spices such as turmeric powder, red chilli powder, and salt.
• Slowly add water to the dry ingredients, whisking continuously, until you have a smooth and thick batter. The consistency should be similar to pakoda or dosa batter—not too thick and not too watery.
• Once your batter is ready, it's time to coat the potato balls. Take each potato ball and dip it into the batter, ensuring it is thoroughly coated.
• If you are frying the vadas, heat enough oil in a pan for deep frying. The oil should be hot before you add the vadas. Carefully drop the coated potato balls into the hot oil and fry them on a medium-high heat until they are golden brown all over.
• Remove the vadas from the oil with a slotted spoon and place them on a plate lined with a kitchen towel to absorb any excess oil.
• Serve the batata vadas hot with chutney, such as tamarind, coriander mint, or spicy fried green chilli dry red garlic chutney, and a cup of masala chai.

How to make the batter

The batter for batata vada is typically made from besan (gram flour or chickpea flour), water, and spices. Here is a step-by-step guide on how to make the perfect batter:

Ingredients:

• Chickpea flour (also known as gram flour or besan): 1/2 cup to 1 1/2 cups, depending on the recipe.
• Water: Add water in small portions until the desired consistency is achieved.
• Spices: This can include a pinch of baking soda, red chilli powder or paprika, turmeric powder, carom seeds, cumin seeds, asafoetida, coriander powder, and salt to taste. Adjust the spices according to your preference for heat and flavour.
• Oil: A tablespoon of hot oil added to the batter will make the vadas crispier.

Instructions:

• In a mixing bowl, add the chickpea flour (besan).
• Slowly add water in small portions and stir to create a batter. The consistency should be pourable and similar to dosa batter or pakoda batter—not too thick and not too watery.
• Add the spices to the batter and mix well. The spices can include baking soda, red chilli powder, turmeric powder, carom seeds, and salt. Adjust the quantities to your taste preferences.
• Optionally, add a tablespoon of hot oil to the batter. This will give the vadas a crispier texture.
• Let the batter rest for a few minutes to allow the spices to infuse and the baking soda to activate.
• Your batter is now ready to be used for coating the potato balls!

Remember to adjust the spices and quantities to your taste preferences. You can always add more spices or water to get the perfect consistency and flavour for your batata vada. Enjoy the process of experimenting and customising your recipe!

How to fry in an air fryer

Air fryers are a great way to cook food without using too much oil. Here is a step-by-step guide on how to fry in an air fryer:

Set Up Your Air Fryer:

Place your air fryer on a level, flat, and dry surface, ensuring proper clearance around it. Refer to your owner's manual for specific setup instructions. Most air fryers are compact and can be stored in a cupboard when not in use, but you may want to keep it on your countertop for easy access.

Prepare Your Food:

Lightly coat the basket of your air fryer with an oil spray to prevent sticking. Then, prepare your food by spritzing or brushing on a light coat of oil and adding your desired seasonings. Avoid foods with wet batters, like beer-battered fish, or delicate leafy greens.

Preheat Your Air Fryer:

Preheating your air fryer is not always necessary, but it can help you achieve consistent results. Most air fryers only need a few minutes to preheat. Check your air fryer's manual to determine if preheating is required and for how long.

Place Food in the Basket:

Add your prepared food to the air fryer basket, ensuring it is in a single even layer across the bottom for an even cook. Do not overcrowd the basket, as this will affect the cooking process and the crispiness of your food.

Select the Cooking Time and Temperature:

Refer to your recipe for specific cooking instructions. If you are converting a deep-frying or conventional oven recipe, reduce the temperature by 25°F and maintain the same cooking time. For conventional oven baking, also reduce the cooking time by about 20%.

Shake or Flip Your Food:

Most air fryer recipes require you to shake or flip your food at certain intervals to ensure even cooking and browning. Follow the instructions in your recipe, and don't skip this step to achieve the best results.

Remove and Serve Your Food:

Once the cooking cycle is complete, remove your food from the air fryer using tongs, a spatula, or a spoon. Be careful when handling the basket, as it will be hot. Serve your food and enjoy!

Clean Your Air Fryer:

Always clean your air fryer after each use to prevent flavour transfer and smoke from oil buildup. Unplug the air fryer, remove the crumb tray and basket, and clean them with warm, soapy water using a non-abrasive sponge or cloth. Wipe down the exterior and interior of the air fryer with a damp cloth, then dry and replace the tray and basket.

Some additional tips for frying in an air fryer:

• Use the perforated basket or pan that came with your air fryer for better airflow.
• Avoid using too much oil, and follow your recipe or lightly spray/brush fresh foods with cooking oil.
• Convert cooking time when using a non-air fryer recipe, as air fryers tend to cook food faster.
• Avoid non-stick sprays, as they can damage the coating of your air fryer over time.
• Don't overcrowd the basket, as this will affect the crispiness of your food and the efficiency of the cooking process.
• Shake or flip your food as instructed in your recipe to ensure even cooking and browning.

Now you're ready to fry your favourite foods in your air fryer!

How to fry in oil

Batata vada is a popular Indian snack, often served as street food in Mumbai. It is made by coating mashed potatoes with a batter and deep-frying them to crispy golden perfection. While air fryers are a healthier alternative to deep-frying, some people prefer the traditional method of frying in oil. Here is a step-by-step guide on how to fry batata vada in oil:

Choose the Right Oil:

Select an oil with a high smoke point, such as peanut, soybean, or sunflower oils. These oils can withstand high temperatures without smoking. Avoid using olive oil, butter, or shortening, as they have low smoke points and can impart an undesirable taste to the food.

Prepare the Pot:

Use a deep, heavy-bottomed pot, such as a Dutch oven, with high sides. Fill the pot with oil to about one-third to halfway full, leaving a few inches of space at the top. Ensure the pot is stable and placed on an unobstructed area of the stove, as oil may splatter during frying.

Heat the Oil:

Preheat the oil to the desired temperature, typically between 350°F and 375°F for most deep-fried foods. Use a thermometer to monitor the temperature, as it will fluctuate when adding and removing food.

Prepare the Batata Vada:

Mix boiled mashed potatoes with spices and shape them into small balls. Create a thin batter with besan (chickpea flour), spices, and salt. Dip the potato balls into the batter. Ensure they are completely dry before frying, as moisture can cause oil splatter.

Fry the Batata Vada:

Gently lower the battered balls into the hot oil using tongs or a slotted spoon. Turn them occasionally to ensure even cooking. Fry until they are golden brown and float to the top of the oil.

Remove and Drain:

Use a slotted spoon or tongs to remove the batata vada from the oil and place them on paper towels to absorb excess grease. Then, transfer them to a wire rack to cool and maintain their crispness.

Safety Tips:

Always exercise caution when deep-frying. Ensure the pot and tools are dry before use. Do not overcrowd the pot, as it can cause the oil temperature to drop. Keep a lid nearby in case of a fire, but do not cover the pot during frying, as condensation can drip into the oil.

How to serve

Batata vada is a popular Indian street food snack that can be served in a variety of ways. Here are some ideas on how to serve this delicious treat:

Traditional Way

One way to serve batata vada is to deep fry it. This method gives the snack a crispy golden exterior while keeping the inside soft and fluffy. Serve it with a side of fried chilli, green chutney, or tamarind chutney, and a hot cup of masala chai. This combination is sure to tantalize your taste buds!

Vada Pav

For a heartier option, you can turn batata vada into a delicious sandwich by serving it inside a pav (a type of bun) with fried green chillies. This dish is known as vada pav and is a popular street food in Mumbai. It can be enjoyed with masala chai or coffee, making it a perfect breakfast or snack option.

Chutney Platter

Batata vada also pairs well with various chutneys, such as dry red chutney, green chutney, tamarind chutney, or garlic chutney powder. You can serve it with a selection of these chutneys, allowing your guests to mix and match flavors and create their own favorite combinations.

Air Fryer Method

If you're looking for a healthier alternative to deep frying, you can cook batata vada in an air fryer. This method uses less oil, resulting in a lighter snack. Preheat your air fryer to 170°C or 340°F, and cook the batata vada for about 10 minutes. After that, spray a little oil on top and cook for an additional 3-4 minutes. Serve hot with tomato ketchup, mint chutney, or garlic chutney powder.

Side Dish

Batata vada also works well as a side dish. It can be served alongside sambhar, making it a protein-rich option for those who want to avoid bread. This combination is a heavenly treat for those who adore fried carbs.

Frequently asked questions