Batata Vada
An authentic snack recipe from Maharashtra, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
SnackIngredients
For 4 servings
500g Potatoes
150g Besan (chickpea flour)
1tsp Mustard seeds
10piece Curry leaves
3piece Green chillies
1inch Ginger
4piece Garlic cloves
0.75tsp Turmeric powder
0.5tsp Red chilli powder
0.25tsp Baking soda
3tbsp Fresh coriander leaves
1tbsp Lemon juice
1.5tsp Salt
500ml Oil
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Boil the potatoes until completely tender. Peel and mash them well while still warm, ensuring no lumps remain.
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Heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, finely chopped green chillies, grated ginger, and minced garlic. Sauté for 1 minute.
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Add 0.5 tsp turmeric powder to the tempering and mix. Pour this tempering over the mashed potatoes.
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Add chopped coriander leaves, lemon juice, and salt to the potato mixture. Mix everything thoroughly. Taste and adjust seasoning.
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Divide the potato mixture into 12–14 equal portions and roll each into a smooth ball.
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Prepare the batter: In a bowl, combine besan, remaining turmeric powder, red chilli powder, baking soda, and a pinch of salt. Add water gradually and whisk to form a smooth, thick batter that coats the back of a spoon.
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Heat oil in a deep kadai over medium heat until it reaches 175°C (350°F).
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Dip each potato ball into the besan batter, coating it evenly on all sides.
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Gently slide the coated balls into the hot oil. Fry 4–5 at a time for 3–4 minutes, turning occasionally, until the batter is golden and crisp.
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Remove with a slotted spoon and drain on paper towels.
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Serve hot inside a pav (bread roll) with green chutney and tamarind chutney, or as a standalone snack.
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Chef's Tips
The potato filling must be completely dry — excess moisture will make the batter slip off during frying.
A thick batter is key; if it's too thin, it won't coat the vada properly and will fall off in the oil.
Adding a pinch of baking soda to the batter makes it light and crispy rather than dense.
Batata Vada is the soul of the iconic Mumbai Vada Pav — always serve with both green chutney and dry garlic chutney for the full experience.
About This Dish
Batata Vada is a traditional snack dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The potato filling must be completely dry — excess moisture will make the batter slip off during frying. - A thick batter is key; if it's too thin, it won't coat the vada properly and will fall off in the oil. - Adding a pinch of baking soda to the batter makes it light and crispy rather than dense. - Batata Vada is the soul of the iconic Mumbai Vada Pav — always serve with both green chutney and dry garlic chutney for the full experience.
Category
Snack
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy