Batata vada recipe with video and step by step photos. Batata vada is a popular potato snack recipe from Maharashtrian cuisine which is made by dunking spiced potato balls in chickpea flour batter and deep fried. These are similar to the South Indian Aloo bonda and are a popular street food across India.
Batata vada is mostly served with a chutney or sandwiched in a Pav along with dry garlic chutney or green chutney & fried green chilies. These are simple and quick to make for a evening snack or when you have guests home. I made these sometime ago to make vada pav.
You check these 10 Best Vada Recipes
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Video of batata vada recipe
Aloo bread pakora
Bread rolls
Aloo samosa
Aloo sandwich
Batata vada recipe below
Batata vada recipe | Maharashtrian batata vada | Potato recipes
Ingredients (240 ml cup used)
- 3 medium potatoes – 2 ¼ cups crumbled
- 2 to 3 green chilies
- ¾ inch ginger
- 2 to 3 cloves of garlic
- 1 tbsp oil
- ¼ to ½ tsp mustard
- Generous pinch of hing / asafoetida
- Salt as needed
- 1 sprig curry leaves
- 1/8 tsp turmeric/ haldi
- 1/8 tsp red chili powder (optional)
- Handful of coriander leaves chopped
For the covering
- ¾ cup besan / chickpea flour
- 2 to 3 tbsp rice flour or corn flour
- Salt as needed
- Pinch of Hing/ / asafoetida
- Tiny pinch of soda (optional)
- Turmeric little
- 1/8 tsp red chili powder (optional)
How to make the recipe
- Boil potatoes until just done. They must be firm and not mushy. You can boil them either in a pressure cooker, steamer or in a pot.
- When done, crumble them lightly.
- Make a coarse paste on green chilli, garlic and ginger.
- Heat 1 tbsp oil in a pan. Add mustard, when they begin to crackle, Add curry leaves and fry until crisp. Add ginger garlic and green chili paste. Fry on a low heat until it turns fragrant.
- Add hing, salt, turmeric and red chili powder. Mix well and add potatoes and coriander leaves. Turn off the stove and mix everything well.
- Cool this mixture and make 7 to 8 balls.
- Heat oil for deep frying.
- Add besan and rice flour or corn flour to a mixing bowl.
- Add salt, hing, turmeric and red chili powder (optional). Mix everything well adding water as needed and make neither too thick nor too thin batter. Check salt and spice.
- When the oil is hot enough, add a tiny pinch of soda to the batter. Mix well. This is optional.
- Check if the oil is hot enough by dropping a small amount of batter in oil. The batter should rise.
- Regulate the flame to medium.
- Dip each ball in the batter, coat the potato balls with batter and drop in oil. You can use your fingers or a tbsp to do this. You can drop 3 to 5 balls in each batch depending on the size of your kadai.
- Do not disturb them for a while, gently stir and fry until golden.
- Drain them on a kitchen tissue.
- Serve batata vada hot with green chutney or sandwich them in pav along with green chutney, dry garlic chutney & fried green chilies.
You can serve these with this Green chutney or coconut chutney.
How to make batata vada
1. Boil potatoes until just cooked and not mushy. You can cook either in a pot or cooker. I cooked them in pressure cooker for 2 whistles with some water.
2. Make a fine paste of ginger garlic and green chilli paste.
3. Heat oil in a pan. Add mustard and allow to crackle.
4. Add curry leaves and fry until crisp.
5. Add ginger garlic and green chilli paste. Saute until a nice aroma comes out. This may get burnt very quickly so regulate flame to medium.
6. Add turmeric, hing, red chilli powder and salt.
7. Mix everything well.
8. Add crumbled potatoes and coriander leaves.
9. Mix everything well. Turn off the stove.
10. Cool this and make 7 to 8 balls.
11. To a mixing bowl, add besan, rice flour or corn flour, salt, hing, turmeric and chilli powder.
12. Mix up and add water as needed to make a thick batter.
13. This is the consistency of the batter. If the batter is runny, the covering may turn thin or batata vada may break while frying.
14. Heat oil in a kadai on a medium heat. Do not use very less oil. Check if the oil is hot enough by dropping a small portion of batter. It has to rise.
15. I have added a small pinch of soda to the batter just before dipping the balls in the batter. This is optional. This gives a light texture to the covering. Add it if using and beat the batter for few seconds.
16. When the oil is hot enough, drop a ball in the batter. Coat it well with batter.
17. Drop in hot oil. I have used a tbsp for this purpsose, you can also use your fingers.
18. Do not disturb them for at least 2 minutes otherwise they may break. Stir them gently and fry on a medium heat.
19. When they are crisp fried and deep golden in color, drain them to a kitchen tissue.
Serve batata vada hot with green chutney or flatten it and sandwich in a chutney smeared pav, with some fried green chilies on the side.
kashish says
Dear Swasti,
I would like to make batata vada. Is it possible to make the balls only and keep it in the freezer?
I need to fry the balls for antoher day. About the batter: can I use breadcrums to make the batter instead of besan and rice flour?
please let me know as soon as possible.
Thank you for sharing your great recipes.
swasthi says
Hi Kashish
Yes you can make the balls ahead and refrigerate or freeze. I don’t think bread crumbs alone will work, i guess they soak up lot of oil. You can check these bread potato rolls. Instead of making the rolls you can roll the balls in moist bread slices. Just dip the bread slices in some water. Gently squeeze off the excess water. Place the ball in the center and roll them.