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4.91 from 10 votes

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: Indian, Maharastrain
Keyword: batata vada, batata vada recipe
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