Batata vada recipe | Maharashtrian batata vada recipe | Potato recipes

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
Medu vada
Vada pav
Sabudana vada
Masala vada

Video of batata vada recipe

Batata vada recipe

Batata vada recipe | Maharashtrian batata vada | Potato recipes

Spiced potato balls dipped in chickpea flour batter and deep fried. These are served as a snack and sometimes stuffed in Indian bread known as pav.

Print

Course Snack

Cuisine Maharashtrian

Keyword easy

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 7 to 8

Calories 135 kcal

Author Swasthi

Ingredients (240 ml cup used)

• 3 potatoes medium, 2 ¼ cups crumbled
• 2 to 3 green chilies
• ¾ inch ginger
• 2 to 3 cloves garlic
• 1 tbsp oil
• ¼ to ½ tsp mustard
• 1 pinch hing or asafoetida
• Salt as needed
• 1 sprig curry leaves
• 1/8 tsp turmeric or haldi
• 1/8 tsp red chili powder (optional)
• 1 Handful coriander leaves chopped

For the covering

• ¾ cup besan or chickpea flour
• 2 to 3 tbsp rice flour or corn flour
• Salt as needed
• 1 Pinch Hing or asafoetida
• 1 pinch soda Tiny (optional)
• Turmeric little
• 1/8 tsp red chili powder (optional)

How to make the recipe

Preparation for batata vada

1. 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.
2. When done, crumble them lightly.
3. Make a coarse paste on green chilli, garlic and ginger.

Making stuffing for batata vada

1. 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.
2. Add hing, salt, turmeric and red chili powder. Mix well and add potatoes and coriander leaves. Turn off the stove and mix everything well.
3. Cool this mixture and make 7 to 8 balls.

How to make batata vada

1. Heat oil for deep frying.
2. Add besan and rice flour or corn flour to a mixing bowl.
3. 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.
4. When the oil is hot enough, add a tiny pinch of soda to the batter. Mix well. This is optional.
5. Check if the oil is hot enough by dropping a small amount of batter in oil. The batter should rise.
6. Regulate the flame to medium.
7. 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.
8. Do not disturb them for a while, gently stir and fry until golden.
9. Drain them on a kitchen tissue.
10. Serve batata vada hot with green chutney or sandwich them in pav along with green chutney, dry garlic chutney & fried green chilies.

Nutrition Facts

Batata vada recipe | Maharashtrian batata vada | Potato recipes

Amount Per Serving

Calories 135 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Sodium 64mg 3%

Potassium 492mg 14%

Total Carbohydrates 22g 7%

Dietary Fiber 4g 16%

Sugars 1g

Protein 5g 10%

Vitamin A 1%

Vitamin C 22.7%

Calcium 3.7%

Iron 20.6%

* Percent Daily Values are based on a 2000 calorie diet.

You can serve these with this Green chutney or coconut chutney.

Preparation for batata vada recipe

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.

Making batter for batata vada

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.

How to make batata vada

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.