Batata Vada / Urullaikizhangu Bonda


Batata Vada or Urullaikizhangu bonda , is a very famous Indian tea time snack that is made using boiled potatoes. This is generally served with coconut chutney and a nice cup of Masala Chai.

Batata Vada / Urullaikizhangu Bonda


  • Cuisine: indian
  • Yield: 10 piece
  • Course or type: snack
  • Cooking Technique: Deep-Frying
  • Preparation Time: 10
  • Difficulty: medium
  • Cooking Time: 10


  • 3 medium sized boiled potatoes
  • 3 green chillies
  • 1 handful chopped coriander leaves
  • 1/2 inch ginger
  • a pinch of asafoetida
  • Salt
  • 1 lime
  • oil for deep frying and for sauteing the spices

For the Batter

  • 1 cup gram flour
  • 2 tsps red chilly powder
  • 1 tsp turmeric powder
  • 1 pinch of asafoetida
  • Salt
  • water to prepare it in dosa batter consistency
  • 1 pinch cooking soda


  1. For the filling : Boil the potatoes , peel its skin and mash them thoroughly. Sprinkle required amount of salt and mix.IMG_20160925_160214.jpg
  2. Now grind green chillies , ginger ,coriander leaves and add little water, to a smooth paste.
  3. Take small pan , add a tbsp of oil , keep this on medium heat. Add a pinch of asafoetida and add the ground paste. Saute this until the raw smell emanates and all the moisture in the paste should evaporate.
  4. Now add this paste to the potatoes and gently mix them.
  5. For The Batter : In a mixing bowl , add all the ingredients mentioned under “Batter” and mix them by adding water gradually , the batter should not be too thick and not too thin.
  6. Frying the Bondas : Take a heavy bottomed wok or kadaai , add oil for deep frying and keep it on low heat.
  7. Meanwhile , Take small portions of the potato mixture and shape them into small balls.
  8. Now slightly increase the heat of the oil , add a drop of batter into the oil and check if its ready for frying. The batter should immediately rise up on the surface and it should form bubbles around it.
  9. Now dip the potato balls into the batter , make sure they are evenly coated , dip these coated balls slowly into the hot oil. Fry 3 bondas at a time.
  10. Fry them until golden brown and put them on an absorbent paper to remove excess oil.
  11. Serve this hot with any chutney of your choice along with masala chai.

TIP : While frying the bondas , increase the heat to high . While removing them from the oil , simmer the heat. Add the bondas into the oil while the heat is sim.


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