No Fry Batata Vada / Aloo Bonda in Appe Pan

Batata Vada / Vada pav, often called Mumbai's burger, has captured hearts across India with its simple yet satisfying combination of spiced potato filling & crispy exterior. But traditional deep frying can be messy, unhealthy, & intimidating for home cooks. Enter the humble appe pan – that wonderful cast iron or non-stick pan with perfectly rounded cavities that's usually reserved for making fluffy South Indian appe or paniyaram. So here is my step-by-step recipe for the famous Batata Vada / Aloo bonda.

The original recipe was published in 2015. It's been updated with new pictures, updated instructions and pictures

This version is for people like you and me, who are always looking for healthy no fry recipes and low in calories. What makes this combination so BRILLIANT? The appe pan transforms the way we think about making vada pav at home. Instead of dealing with hot oil splattering everywhere & the worry of achieving the perfect golden color, you get consistent results every single time. Each cavity acts like a mini mold, creating perfectly shaped vadas that cook evenly from all sides. The controlled heat distribution means no more burnt outsides with raw centers or pale, soggy disasters.

Instructions

Preparing the Potato Filling:

1. Peel & mash the boiled potatoes when they are still warm and no lumps should be there.
2. In a pan, heat oil on medium flame.
3. Include the tempering: cumin and mustard seeds
4. When it splutters, add curry leaves, and crushed garlic and green chilies
5. Sauté until fragrant (30 seconds)
6. Pour in the spices: Turmeric Salt, to taste
7. Tang it up: Add lemon to the potato filling for a tangy flavor
8. Mix tampering with mashed potatoes and chopped coriander leaves
9. Cool completely before shaping

Making the Batter:

1. Mix dry ingredients besan, ajwain, turmeric
2. Stir in the & salt to taste
3. Whisk lightly at first, then add water slowly to avoid lumps.
4. Get it to coat your finger (when dipped) Uniform Paint Coverage
5. Allow batter to rest 10 to 15 minutes to firm up better texture

Make the Vada in Appe Pan:

1. Begin by heating your appe pan on medium flame for at least 3-4 minutes.
2. This preheating phase is CRUCIAL – it ensures even cooking & prevents sticking.
3. Add about half a teaspoon of oil to each cavity & let it heat until you see tiny bubbles forming.
4. Shape the potatoes into lemon size ball and dip the balls in batter ensuring complete coating.
5. Immediately place the vada in the center of each cavity.
6. The first side typically takes 2-3 minutes to cook properly.
7. You'll know it's ready to flip when the edges start turning golden brown & the surface appears set.
8. Use a fork or specialized appe turning tool to gently flip each vada.
9. The second side usually cooks faster, taking about 1-2 minutes to achieve that perfect golden color.
10. Once the Vada feels set, you can remove them from the cavity and set aside on a plate.

Assemble the Vada Pav

• Cut pav horizontally without cutting all the way through
• Apply green chutney on one side of each pav.
• Then spread some sweet chutney on the other side
• Sandwich the hot vada between the halves of pavs
• Put red garlic chutney over the vada
• Serve hot accompanied by red garlic chutney.

Tips and Tricks

• Start cooking on medium heat, but don't hesitate to adjust as needed. If your first batch cooks too quickly on the outside while remaining raw inside, reduce the heat slightly.
• Additionally, make your filling balls slightly smaller than you think you need – they expand during cooking & can cause the vadas to burst if overstuffed.
• Many professional cooks also keep a small bowl of water nearby to dip their hands when handling the potato filling – this prevents sticking & makes shaping much easier.

Troubleshooting common problems

• If your vadas are turning out too dense or heavy, examine your batter consistency & add water as needed to adjust the consistency.
• Always ensure you see gentle bubbling around the oil before proceeding.
• Bland-tasting vadas usually result from under-seasoned filling or batter. Don't be afraid to taste & adjust seasonings as you go.

Related

Other Mumbai Street food that you would love.

Conclusion

Making vada pav in an appe pan represents more than just a cooking technique. It's a bridge between traditional street food culture & modern home cooking convenience. Don't worry if your initial attempts aren't perfect – even experienced cooks need a few tries to master the timing & temperature control. Each batch teaches you something new about heat management, batter consistency, & flavor balance. Remember that cooking is ultimately about bringing JOY to yourself & others. Share your appe pan vada pav creations with family & friends, experiment with new flavor combinations, & don't be afraid to make mistakes along the way.

Batata Vada / Aloo Bonda made in Appe pan

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5 from 2 reviews

• Author: Soniya Saluja
• Total Time: 0 hours

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Ingredients

Units USM Scale 1x2x3x

For the Besan Batter:

• 2 cups besan (gram flour)
• 1 tsp salt
• ½ tsp turmeric powder
• ½ tsp ajwain (carom seeds)
• A pinch of baking soda
• Water (enough to make a smooth batter)

For the Aloo Vada Stuffing:

• 4-5 medium potatoes (boiled & mashed)
• 1 tsp cumin seeds
• 1 sprig curry leaves
• 2 tbsp ginger-garlic-green chili paste
• 1 tsp turmeric powder
• Salt to taste
• Handful of fresh coriander leaves (chopped)

Additional:

• Pav buns (6-8)
• Oil for Appe pan and potato filling
• Tamarind chutney (optional, for extra zing)

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Instructions

1. Making the Batter:

   1. Mix dry ingredients besan, ajwain, turmeric
   2. Stir in the baking soda & salt to taste
   3. Whisk lightly at first, then add water slowly to avoid lumps.
   4. Get it to coat your finger (when dipped) Uniform Paint Coverage
   5. Allow batter to rest 10 to 15 minutes to firm up better texture

   Preparing the Potato Filling:

   1. Peel & mash the boiled potatoes when they are still warm and no lumps should be there.
   2. In a pan, heat oil on medium flame.
   3. Include the tempering: cumin and mustard seeds
   4. When it splutters, add curry leaves, and crushed garlic and green chilies
   5. Sauté until fragrant (30 seconds)
   6. Pour in the spices: Turmeric Salt, to taste
   7. Tang it up: Add lemon to the potato filling for a tangy flavor
   8. Mix tampering with mashed potatoes and chopped coriander leaves
   9. Cool completely before shaping

   Make the Vada in Appe Pan:

   1. Begin by heating your appe pan on medium flame for at least 3-4 minutes.
   2. This preheating phase is CRUCIAL – it ensures even cooking & prevents sticking.
   3. Test the temperature by dropping a small amount of batter into one cavity; it should sizzle immediately but not burn.
   4. Add about half a teaspoon of oil to each cavity & let it heat until you see tiny bubbles forming.
   5. Shape the potatoes into lemon size ball and dip the balls in batter ensuring complete coating.
   6. Immediately place the vada in the center of each cavity.
   7. The first side typically takes 2-3 minutes to cook properly.
   8. You'll know it's ready to flip when the edges start turning golden brown & the surface appears set.
   9. Use a fork or specialized appe turning tool to gently flip each vada.
   10. The second side usually cooks faster, taking about 1-2 minutes to achieve that perfect golden color.
   11. Once the Vada feels set, you can remove them from the cavity and set aside on a plate.

   Assemble the Vada Pav

   1. Cut pav horizontally without cutting all the way through
   2. Apply green chutney on one side of each pav.
   3. Then spread some sweet chutney on the other side
   4. Sandwich the hot vada between the halves of pavs
   5. Put red garlic chutney over the vada
   6. Serve hot accompanied by red garlic chutney.

• Prep Time: 0 hours
• Cook Time: 0 hours
• Cuisine: Indian