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Aloo Bade Recipe: In the streets of Chaumu, the special potatoes from the cart in front of Sunita Chaudhary Hospital are most liked. Big size, filling rich in spices and green chutney and crispy bhujiya make it special. People come here right from the morning to eat hot potatoes. This street food is so amazing in taste and simplicity that after tasting it once, one feels like eating it again and again.
If any one taste is discussed the most in the streets of Chaumu, then Chaumu’s special Aloo Vade, whose taste wins hearts, is the special Aloo Vade from the cart in front of Sunita Choudhary Hospital. This is not an ordinary street food, but such a taste which once tasted makes one feel like eating it again and again.
A crowd of people starts gathering at the cart right from the morning, because the potatoes here are always hot and fresh. As soon as the Vadas come out of the pan, they are also sold, that is, they do not get a chance to cool down. The biggest specialty of these Aloo Vadas is their large size and filling with spices.
The potato masala stuffed inside has such a balance of local spices that a wonderful taste is felt in every mouthful. They are served with green chutney on top and crispy bhujiya is added on it, which makes the taste even more special. This tremendous taste hidden in simplicity is what makes these potato vadas the identity of Chomu. The taste of these Aloo Badas fills not only the stomach but also the heart.
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We can make similar potatoes at home also. Housewife Bhanwari Devi told that making big potatoes is also an art. This can be easily made at home. First of all, wash the potatoes and boil them. Now after boiling the potatoes, mash them well and add finely chopped green chillies, ginger, green coriander and salt as per taste. Now add coriander powder, red chilli, turmeric, dry mango powder and a little garam masala and mix the mixture well. This spicy filling is the lifeblood of these potato vadas.
Now make big balls of this mixture, so that it tastes like a real cart. After this, prepare a thick batter by adding salt, red chilli, celery and a pinch of asafoetida to the gram flour. If you want, you can add a little rice flour to the batter, this makes the potatoes bigger and more crunchy. Dip the potato balls in the gram flour batter and fry in hot oil until they turn golden.
Eat fried aloo badas with hot green coriander-mint chutney and add thick sev or bhujia on top to enjoy the taste of Chomu’s aloo badas. This little twist makes this simple breakfast special. If you wish, you can also add sweet tamarind chutney along with it, which makes the taste even more delicious.
