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batata vada recipe, how to make maharashtrian batata vada recipe

batata vada recipe with step by step pics – absolutely lip smacking delicious recipe of batata vada. the recipe shared is the maharashtrian batata vada recipe and is too good.

batata vada is a popular mumbai street food snack. in marathi language ‘potatoes’ are called as ‘batata’ and ‘vada’ means a ‘fried snack’. hence the name. in south india, batata vada is known as potato bonda. in mumbai and the rest of maharashtra this snack is called batata vada.

there are a lot of variations in the way the potato stuffing is made. even in maharashtra batata vada tastes different in different regions like pune, nashik, kolhapur etc. one such variation is this potato vada recipe from mumbai.

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. this is the same batata vada that we use in the vada pav. batata vadas are best enjoyed, when they are served hot.

we always have batata vada with some fried salted green chilies. this combo of the batata vada and green chilies is a spicy combination and you will like it if you like spicy food.

you can also serve batata vada with some coriander mint chutney or even tomato ketchup. these potato vadas can be also stuffed between buns, bread rolls (pav) 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, veg momos and mumbai mysore masala dosa.

batata vada recipe details below:

4.72 from 7 votes
batata vada recipe | maharashtrian batata vada recipe
prep time
20 mins
cook time
25 mins
total time
45 mins
 

batata vada is a fried potato stuffed fritter. the recipe shared here is the maharashtrian recipe of making batata vada.

course: snacks
cuisine: Indian Street Food, Maharashtrian
servings: 12 batata vada
author: dassana amit
ingredients (1 cup = 250 ml)
for pressure cooking potatoes:
  • 250 grams potatoes or 4 medium potatoes
  • 2 cups water
for ginger-garlic-green chilli paste
  • 1 to 2 green chilies
  • 1 teaspoon chopped ginger or 1 inch ginger
  • 1.5 teaspoon chopped garlic or 4 medium garlic cloves
  • 1 to 2 tablespoons water for grinding
for potato filling:
  • 2 tablespoon chopped coriander leaves
  • salt as required
  • ¼ teaspoon lemon juice
  • ¼ to ½ teaspoon sugar - optional
for tempering potato filling:
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 pinch asafoetida (hing)
  • 6 to 7 curry leaves - chopped (kadi patta)
for vada batter:
  • 1 cup besan (gram flour)
  • cup + 1 tablespoon water or add as required
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ½ teaspoon salt or add as required
  • 1 pinch baking soda
  • oil for deep frying, as required
for frying green chilies:
  • 2 to 3 green chilies
  • 1 to 2 pinches salt
how to make recipe
pressure cooking potatoes:
  1. rinse and then add 250 grams potatoes or 4 medium potatoes in a 2 litre pressure cooker. also add 2 cups water.

  2. pressure cook for 7 to 8 minutes on medium flame or for 5 to 6 whistles.

  3. when the pressure falls down on its own, remove the lid. the potatoes have to be cooked well. remove the potatoes and let them become warm.

  4. when the potatoes become warm, peel and mash potatoes with a fork or potato masher. don’t mash too much.

  5. add 2 tablespoon chopped coriander leaves and salt as required to the mashed potatoes.

making green chili+garlic+ginger paste:
  1. in a small grinder take 1 to 2 green chilies (chopped), 1 teaspoon chopped ginger and 1.5 teaspoon chopped garlic. adding more green chilies will give a spicy taste.

  2. add 1 to 2 tablespoons water and grind to a smooth paste. 

  3. you can also use a mortar-pestle to crush ginger, garlic and green chilies. no need to add water if crushing in mortar-pestle. keep aside.

for tempering potato filling:
  1. heat 1 tablespoon oil in a small pan. keep the flame to a low. add ½ teaspoon mustard seeds and let them crackle and pop.

  2. when the mustard seeds crackle, then add ½ teaspoon cumin seeds.

  3. fry for a few seconds till the cumin seeds change color and also crackle.

  4. add ¼ teaspoon turmeric powder and 1 pinch asafoetida. quickly give a stir.

  5. now add the ginger+garlic+green chili paste. the paste will splutter, so be careful. mix and stir.

  6. then add 6 to 7 curry leaves (chopped).

  7. sauté the paste for some seconds on a low flame till the raw aroma of both ginger and garlic goes away.

  8. now add the entire sautéed mixture to the mashed potatoes. mix very well.

making potato filling:
  1. add ¼ teaspoon lemon juice and ¼ to ½ teaspoon sugar. 

  2. adding sugar is optional and can be skipped.

  3. mix very well. check the taste and add more salt if required.

  4. then make medium sized balls from the potato mixture. slightly flatten the potato balls as it helps to fry the vadas easily. keep aside.

making vada batter:
  1. in another bowl, take 1 cup besan (gram flour), ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, 1 pinch baking soda and ½ teaspoon salt or add as per taste.

  2. add ⅓ cup + 1 tablespoon water in parts. begin to whisk.

  3. adding water in parts whisk to a smooth batter. make a medium thick batter. keep aside. 

assembling and frying batata vada:
  1. heat oil for deep frying in a kadai or wok. keep the flame to medium.

  2. when the oil becomes hot, add ¼ to ½ teaspoon hot oil in the batter. mix very well.

  3. check a small portion of batter in the oil and it should come up gradually and steadily on top. now the oil is ready for frying batata vadas. keep the flame to medium-low or medium.

  4. take a potato vada and dip it in the besan batter.

  5. gently coat it with the batter evenly all over. 

  6. then gently place the vadas in hot oil.

  7. do not over crowd the kadai. add vadas depending on the size of the kadai. fry on medium flame. 

  8. when one side becomes opaque, lightly crisp and light golden, turn each batata vada with a slotted spoon. continue to fry the second side.

  9. when the second side is light golden, turn the batata vadas again.

  10. this way turn the vadas a couple of times till they are golden. remove with a slotted spoon.

  11. place the batata vadas on kitchen paper towels. this way fry the remaining batches of vadas.

frying green chilies:
  1. in the same oil, fry 2 to 3 green chilies. do slit each green chili before frying.

  2. fry till the green chilies become lightly crisp. 

  3. remove on kitchen paper towels.

  4. once the green chilies become warm, then sprinkle some salt on them. mix salt with the green chilies.

serving batata vada:
  1. serve batata vadas hot or warm with the fried salted green chilies, sweet tamarind chutney, coconut chutney and coriander chutney. you can also serve these delicious batata vadas with pav.


how to make batata vada recipe:

a) pressure cooking potatoes:

1. rinse and then add 250 grams potatoes or 4 medium potatoes in a 2 litre pressure cooker. also add 2 cups water.

2. pressure cook for 7 to 8 minutes on medium flame or for 5 to 6 whistles.

3. when the pressure falls down on its own, remove the lid. the potatoes have to be cooked well. to check if the potatoes have cooked well, slid a knife through the center of the potatoes and it should slid smoothly without any resistance. remove the potatoes and let them become warm.

4. when the potatoes become warm, peel and then mash them with a fork or potato masher. don’t mash too much.

5. add 2 tablespoon chopped coriander leaves and salt as required to the mashed potatoes. keep aside.

b) making green chili+garlic+ginger paste:

6. in a small grinder take 1 to 2 green chilies (chopped), 1 teaspoon chopped ginger and 1.5 teaspoons chopped garlic. adding more green chilies will give a spicy taste to the vadas.

7. add 1 to 2 tablespoons water and grind to a smooth paste. you can also use a mortar-pestle to crush ginger, garlic and green chilies. no need to add water if crushing in mortar-pestle. keep aside.

c) tempering:

8. heat 1 tablespoon oil in a small pan. keep the flame to a low. add ½ teaspoon mustard seeds and let them crackle and pop.

9. when the mustard seeds crackle, then add ½ teaspoon cumin seeds. cumin seeds can be skipped too.

10. fry for a few seconds till the cumin seeds change color and also crackle. after the cumin seeds crackle, optionally, you can also add 1 medium sized onion (finely chopped) and sauté the onions till translucent.

11. add ¼ teaspoon turmeric powder and 1 pinch asafoetida .

12. quickly give a stir.

13. now add the ginger+garlic+green chili paste. the paste will splutter, so be careful. mix and stir.

14. then add 6 to 7 curry leaves (chopped).

15. sauté the paste for some seconds on a low flame.

16. sauté for some seconds till the raw aroma of both ginger and garlic goes away.

making potato filling:

17. now add the entire sautéed mixture to the mashed potatoes.

18. mix very well.

19. add ¼ teaspoon lemon juice.

20. sprinkle ¼ to ½ teaspoon sugar. sugar is optional and can be skipped. mix very well. check the taste and add more salt if required.

21. then make medium sized balls from the potato mixture. slightly flatten the potato balls as it helps to fry the vadas easily. keep aside.

making batter:

22. in another bowl, take 1 cup besan (gram flour), ¼ teaspoon turmeric powder and ¼ teaspoon red chilli powder.

23. then add 1 pinch baking soda and ½ teaspoon salt or add as per taste.

24. add ⅓ cup + 1 tablespoon water in parts.

25. begin to whisk.

26. adding water in parts whisk to a smooth batter. make a medium thick batter. if the batter looks thin, then you can add some more besan.

assembling and frying batata vada:

27. heat oil for deep frying in a kadai or wok. keep the flame to medium.

28. when the oil becomes hot add ¼ to ½ teaspoon hot oil in the batter. mix very well.

29. check a small portion of batter in the oil and it should come up gradually and steadily on top. now the oil is ready for frying batata vadas. keep the flame to medium-low or medium.

30. take a potato vada and dip it in the besan batter.

31. gently coat it with the batter evenly all over.

32. then gently place the vadas in hot oil.

33. do not over crowd the kadai. add vadas depending on the size of the kadai. fry on medium flame.

34. when one side becomes opaque, lightly crisp and light golden, turn each vada with a slotted spoon. continue to fry the second side.

35. when the second side is light golden, turn the batata vadas again.

36. this way turn the vadas a couple of times till they are golden.

37. remove fried batata vada with a slotted spoon.

38. place the batata vadas on kitchen paper towels. this way fry the remaining batches of vadas.

frying green chilies:

39. in the same oil, fry 2 to 3 green chilies. do slit each green chili before frying.

40. fry till the green chilies become lightly crisp and faintly golden.

41. remove on kitchen paper towels.

42. once the green chilies become warm, then sprinkle some salt on them. mix salt with the green chilies.

serving batata vada:

serve batata vadas hot or warm with the fried salted green chilies, sweet tamarind chutney, coconut chutney and coriander chutney. you can also serve these delicious batata vadas with pav.




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This post was last modified on January 4, 2018, 6:10 pm

    Categories Indian Street FoodMaharashtrian RecipesMain CourseNo Onion No GarlicStarters & Snacks Recipes