Batata Vada Recipe, How to make Batata Vada, Mumbai Batata Vada Recipe

Batata Vada: How to make Batata Vada, Mumbai Batata Vada

The recipe of Batata Vada that I am posting here is a hit at my home. The Batata Vada is a Mumbai street food too. Potatoes are an all time favorite of mine and my family.

Potato is called Batata in Marathi. In Mumbai and the rest of Maharashtra this recipe is called Batata Vada. In the south, it is called Potato Bonda.

There are a lot of variations in the way they make the potato stuffing. Even in Maharashtra the Batata Vada tastes different in different regions like Pune, Nasik, etc.

In fact in Mumbai itself it tastes different amongst the different vendors. The taste is different due to the inclusion of different spices in the potato filling.

batata vada

This is the same batata vada that we use in the vada pav. In Dadar-Mumbai there is an eatery joint Shree Krishna Batata Wada which is famous for their batata vadas.

There are other places as well, but I know of this one. This joint offers fresh, hot, tasty batata vadas. They also offer other snacks like sabudana vada, samosas, bhajiyas, chaats, fruit juices and cold drinks. I have visited this place so many times.

My recipe for the batata vada comes from this place. Although I don’t know their cooks, but I know very well what goes in their potato filling.

mumbai batata vada

I have had potato vadas in other joints also, but this place tops my list. Its been years now that I have not visited this place.

This batata vada recipe tastes very much close to the batata vadas available at the Shree Krishna joint in Dadar-Mumbai

Making batata vadas are easy. Just prepare the potato filling, make them into balls or patties, coat them in the gram flour batter and deep fry them.

batata vada preparation

You should have Batata Vada hot or warm as thats the fun. They don’t taste nice when they become cold.

We always have batata vada with some fried salted green chilies. This combo of the batata vada and green chilies is soooo spicy and hot that you will like it if you like spicy food.

batata vada mumbai recipe

You can also serve batata vada with some coriander mint chutney or even tomato sauce. These potato vadas can be also stuffed between buns or bread and had with some onion or tomato slices or with a combination of indian chutneys.

If you are looking for similar recipes then do check aloo bondamisal pav, pav bhaji, aloo tikki chole, chole bhature and mumbai mysore masala dosa.

Batata Vada recipe details below:

4.0 from 2 reviews
Batata Vada Recipe
Batata Vada - Mumbai Street Food
SERVES: 8-9 batata vadas
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the Potato Filling you will need:
  • 4 medium sized Potatoes
  • 10-12 curry leaves
  • 2 tsp skinned spilt urad dal (Black Gram)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds (optional)
  • 1 chopped green chilly
  • 1 or 1.5 tbsp finely chopped ginger
  • 1 tsp turmeric powder
  • ¼ tsp asafoetida
  • a few chopped cilantro/coriander leaves (optional)
  • oil for frying
  • salt
For the Besan (Gram Flour) batter you will need:
  • 1.5 cups gram flour
  • ½ tsp turmeric powder (optional)
  • 1 cup water
  • 2 tbsp rice flour (optional)
Preparing the filling:
  1. Firstly boil the potatoes till cooked thoroughly. Then mash them well. There should be no lumps.
  2. In a pan, take some oil.
  3. When the oil gets hot, add the mustard seeds and urad dal.
  4. When the mustard seeds start crackling and the urad dal turns brown, then add the cumin seeds, the curry leaves, chopped ginger, chopped chilly, asafoetida.
  5. Fry till the spices are well cooked. Don't burn.
  6. Add the turmeric powder.
  7. Now add this tempered hot spices with the oil to the the mashed potatoes.
  8. Add salt.
  9. Mix the potatoes with the spice mixture with a spoon as the mixture will be hot.
  10. Later you can mix with your hands.
  11. Make equal sized medium balls of the potato mixture.
  12. Flatten them a little as it helps to deep fry them easily.
  13. Keep aside
Preparing the vadas:
  1. Now take the gram-flour, turmeric powder, add salt to it.
  2. You can also add a pinch of red chilly powder to it.
  3. I added rice flour to this batter as rice flour makes the coating crisp while frying. You can completely omit adding rice flour. With water make a slightly thick batter.
  4. Dip each potato patty or ball in the besan batter.
  5. Coat the ball evenly with the gram flour batter.
  6. In a hot oil in a deep fry pan, add the potato balls coated with gram flour paste.
  7. Fry them till golden brown.
  8. Serve hot.
  9. Batata Vadas are served with green chutney and tamarind-jaggery sweet chutney.
  10. You can also serve them with coconut chutney.
  11. If you are short of time, you can serve them with tomato sauce too.
  12. It is also served with fried green chillies tossed in salt and a maharashtrian dry chutney made up of garlic, red chillies and onions.
  13. You can make a vada pav too of it. Just slice the pav or bun into to.
  14. Apply the green chutney on one side.
  15. Then apply the sweet chutney on the other side.
  16. Sprinkle the maharashtrian dry chutney made up of garlic, red chilli and onions.
  17. Keep the batata vada in between the two slices of pav and serve with fried green salted chillies. You can also use burger buns or bread slices.
the batter is slightly thick for making these vadas.

do not make a thin batter.

if the batter is too thick than you can add some water.

use good quality gram flour/besan to make the batter.

{ 24 Responses }

  1. Vishy says

    After looking at name “Shree Krishna Batat Wada”. My old days (1980-1990) comes in my mind, will never forget taste of Wada and specially Samosa’s which I do most like.
    Kindly send me receip of samosa on my mail.

  2. Ray says

    Hi Dassana, how would you incorporate garlic into this recipe? I tried making a similar recipe tonight. Not a total disaster but the recipe called for the green chillis and garlic to be added to the potato mixture uncooked. Is this traditional? I felt the raw garlic overpowered the dish so I think I would cook it in the oil next time.

    • says

      the garlic and green chilies have to be sauteed in a bit of oil before you add them to the boiled and mashed potatoes. they are not added raw. they would be too overpowering if added raw. once you crackle the mustard and the urad dal, you add the garlic and green chilies along with the curry leaves, cumin and asafoetida. if adding garlic, you can skip adding ginger. now you can add this tempering to the mashed potatoes or add the mashed potatoes to the tempering mixture in the pan. just mix everything well. let the mixture cool and then make the batata vada.

  3. Charmaine Banze says

    Hi Dassana,
    I recently discovered your recipes online by a stroke of good luck. So far I have tried aloo gobi, dal makhani, mushroom pulao and they all were just fabulous. Thanks for sharing your recipes and the fantastic pictures too. I was looking at this batata wada recipe and couldn’t see where you used the urad dal? Also could you tell me how to make the salted fried green chilly? Thank you again.

    • says

      thanks charmaine. i have missed mentioning about the urad dal. they are added with the mustard seeds. just saute or fry the green chilies in oil. once done then sprinkle some salt on them and mix well.

  4. eva says

    Oh gosh everything looks so yum. I just moved to India several months ago and I am in the process of discovering the ingredients. I really enjoy the recipes and photos on your website, the presentation is just so aesthetically pleasing <3

  5. s venkataraman says

    I agree with your comments about Shree Krishna Batata Wada. It was my favourite joint during my working days as I would halt at Dadar for vegetable shopping and my legs would automatically take me to Chhabildas School gully for a bite of batata vada. Oh! What a crowd would gather at this place every evening. Good old days! Much later, they started steadily jacking up their price thanks to the ever increasing crowds at their joint and I stoppedvisiting them. But then you must have also tasted the Batata Vada at Karjat railway station. Every long distance train that is compelled to halt at Karjat would be greeted by scores of vendors all spaced out to cater to each and every compartment of the train so that no passenger had to go far to buy it. I think the Karjat batata vada by far beats every otherplace in Mumbai/pune region. It is called Diwadkar’s batata wada.. I noticed that in your recipe, you have not included garlic as one of the ingredients for the vada.It tastes even better with a noticerable bit of garlic. Have a nice day.

    • says

      thanks for reminding me the good old days again. in fact whenever we would go to dadar for buying veggies, we would always end up having the batata vada there and even getting some home. they hiked their prices too much in recent times. i have never ever had the vada at karjat station. i have to sample this batata vada after your feedback. in this recipe i have not added garlic. i agree that the vada tastes good even if a little garlic is added. i have made them with garlic too at times.

    • says

      thanks again kimberly. do try this snack. i often make these during the monsoons and winters. they are best had with some soft buns or rolls drizzled with indian chutneys.

  6. says

    You know how much I love potatoes! I have been trying to run away from deep fried for a while now .. looks like I can’t any more!