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Batata Vada Recipe

Batata Vada Recipe Step By Step Instructions
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Batata Vada is made from balls of mashed potatoes mixed with spices, dipped in a paste of Besan (chickpeas flour). These dumplings are deep fried till they are golden and crispy on the outside.

Batata Vada is a popular Indian snack which originates in Maharashtra and are a quintessential ingredient of Vada Pav. It has now crossed all geographical barriers and is enjoyed all over India.

Batata is the word used for potatoes. This is a very delicious snack as nothing can beat the taste of deeply fried potatoes. In many parts of the country, Batata Vada is called Aloo Bonda.

There are many variations of the stuffing that go into Batata Vada. Even in Maharashtra, there are many versions varying from city to city. Batata Vada is very often found on Street Food stalls and around railway stations.

Batata Vada can be served along with Green Chutney, Tamarind Chutney and Fried Green Chillies.

To make Batata Vada at home follow the detailed step by step recipe with photos posted below.

Also see more Snacks recipes like Aloo Bread Pakora, Sabudana Vada and Bread Rolls.

Suggested Recipe Collections :

Servings: 8 Batata Vadas


Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)



Carbohydrates: 18g

Protein: 4g

Ingredients For Batata Vada Recipe

For the filling

  • 3 Medium Sized Potatoes
  • 7-8 Curry Leaves
  • 2 Green Chillies
  • 3 Cloves of Garlic
  • ~1/2 inch Ginger
  • 1/2 Teaspoon Mustard Seeds
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1 Pinch of Heeng (Asafoetida)
  • 1 Teaspoon Salt or as per taste
  • 3 Tablespoon Cooking Oil for frying

For the batter

  • 1 Cup Besan (Gram Flour)
  • 1 Teaspoon Salt, or as per taste
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder

Step By Step Instructions With Photos for Batata Vada Recipe

  • Heat oil in a pan and add mustard seeds. When the seeds start to crackle, add curry leaves along with paste of ginger, garlic and green chillies.

  • Add Turmeric Powder, Red Chilli Powder, Heeng (Asafoetida) and Salt to the pan.

  • Boil and mash the potatoes and add the spices mixture to them.

  • Mix all the spices well with the potatoes and cook for a couple of minutes.

  • Take gram flour in a mixing bowl and add Salt, Red Chilli Powder & Turmeric Powder to the mixture.

  • Add roughly 1/2 cup water slowly to get a batter of coating consistency.

  • Heat oil in a pan for frying. Make small balls of the potato filling and dip them in the batter.

  • Then fry the balls on medium-high flame till they turn golden brown.

  • After frying, drain the vadas on an absorbent paper to drain the excess oil. Serve them hot with Green Chutney, Tamarind Chutney or tomato ketchup and fried salted chillies.

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  1. Pingback: VADA PAV- SOUL FOOD OF MUMBAI – Opera 6chan

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