Batata Vada Recipe ( How To Make Batata Vada )

Last updated on July 3rd, 2019

This batata vada is similar to south Indian aloo bonda while the seasonings mildly differ. Batata means potato in Marathi and vada usually stands for deep fried flattened snack.

There are many delicious snacks made with potatoes like samosa, aloo tikki, chili potatoes, aloo puri, sabudana vada that we love at home and I make them for tea.

This recipe of batata vada I am sharing here is similar to what you get in street shops. Tastes very delicious and addictive when served hot with tea.

This Batata Vada Recipe Is

Easy, quick to make snack for tea

Delicious and crispy

Vegan and can be made gluten free by skipping asafoetida

Perfect for making vada pao

Kids Friendly snack

How To Make Batata Vada For Snack?

To make batata vada first of all boil, peel and mash the potatoes. Next add salt, turmeric powder and tempered mustard seeds, curry leaves and asafoetida. Mix well and make small balls.

Next make a thick yet flowing lump free batter with chickpea flour, salt, chili powder and asafoetida. Dip the seasoned potato balls in this batter and deep fry in hot oil. You can also slightly flatten the balls to give vada shape.

How To Make Batat Vada Step by Step.

Mix all the flours,chilli powder and salt.Take 2 teaspoons oil from the frying pan and add to the flours.Mix with your finger tips.

Add around 1/2 cup water to form a thick batter.The batter should be thick enough to coat the potatoes.

Boil and peel the potatoes.Mash them very well so that there are no lumps.

Heat 2 teaspoons oil and do the tempering, from mustard through asafoetida. Add the tempering to the potatoes along with the oil.Mix well with a spoon ad let it cool for sometime.

Once they are warm to touch,mix well with your hands and make small balls.You should be able to make 8-10 balls for this quantity.Keep them aside.

To Deep Fry Batata Vada

Heat oil for deep frying.

Once the oil is hot, flatten the potato balls slightly and dip in the prepared batter and coat evenly.

Deep fry 2-3 vadas at a time in medium flame,until it is golden from both sides.

How To Serve Batata Vada?

You can serve batata vada as snack or use to make vada pav as done in Mumbai. To make vada pav you should sandwich this potato vada between laadi pav and serve with green chilies.

While serving as snack you can serve this vada with green chutney along with masala chai.

There are many variations with this recipe. I have shared the recipe for Mumbai style batata vada here. Some spices and their proportions vary from place to place while making this vada.

Tips For Making Best Batata Vada

Adding a little bit of rice flour while making chickpea flour batter helps in making crispy vada. You can also add corn flour

To ease digestion you can some carom seeds in the batter. Asafoetida is added for the same reason.

You can vary the quantities of spice powders as per preference.

While making for kids you can serve with sweet chutney or mildly spiced green chutney also.

The recipe can be doubled, tripled and halved.

You might also like

Potato corn cheese balls

Pav bhaji

Pani puri

Aloo tikki

Aloo tikki chole

I hope you will try this recipe and enjoy as much as we did. Please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook   for more recipes and ideas.

Batata Vada Recipe

Batata Vada Recipe | Mumbai Batata Vada

Mumbai batata pav recipe is a popular potato snack recipe made with mashed potatoes and Indian spices. Batata vada can be sued to make vada pav or served as tea time snack!

4.91 from 10 votes

Print Rate

Course: Snack

Cuisine: Indian, Maharastrain

Keyword: batata vada, batata vada recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 10 vada

Calories: 190kcal

Author: Harini

Ingredients

For vada batter

• 3/4 cup chick pea flour OR gram flour
• 1/4 cup rice flour
• 1/2 teaspoon chili powder
• 2 teaspoons hot oil
• salt
• water

for potato stuffing

• 3 large potatoes
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 inch ginger peeled and minced
• 2 green chilies
• 10 curry leaves
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• Salt
• oil for deep frying

Instructions

To make batter

• Heat oil in a deep frying pan.
• Mix all the flours,chilli powder and salt.Take 2 teaspoons oil from the frying pan and add to the flours.Mix with your finger tips.
• .Add around 1/2 cup water to form a thick batter.The batter should be thick enough to coat the potatoes.

To make potato stuffing for batata vada

• Boil and peel the potatoes.Mash them very well so that there are no lumps.
• Add salt and turmeric powder to the mashed potatoes.
• Heat 2 teaspoons oil and do the tempering,from mustard through asafoetida. Add the tempering to the potatoes along with the oil.Mix well with a spoon ad let it cool for sometime.
• Once they are warm to touch,mix well with your hands and make small balls.You should be able to make 8-10 balls for this quantity.Keep them aside.

To make batata vada

• Heat oil for deep frying.
• Once the oil is hot, flatten the potato balls slightly and dip in the prepared batter and coat evenly.
• Deep fry 2-3 vadas at a time in medium flame,until it is golden from both sides.
• Serve piping hot with green chutney,sweet chutney or sauce.

Notes

1.The addition of hot oil is to ensure crispiness.We often do this for south Indian deep fried snacks.
2.The consistency of batter is crucial.If it is too thin then it will not coat the potatoes,if too thick then the batter will remain uncooked.The consistency should be something like idly batter
3. If you are not going to make vada pav,there is no need to flatten the potato balls,you can just keep them round.

 

Nutrition

Calories: 190kcal

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