Batata Vada (Maharashtrian Style) | Aloo Vada

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Batata vada recipe with step by step pics. Batata vada is a fried potato stuffed fritter. This is absolutely lip smacking delicious recipe of Maharashtrian style batata vada.

batata vada recipe

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.

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.

These aloo vada are best enjoyed when they are served hot.

Maharashtrian batata vada recipe

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 vada 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.

How to make batata vada

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.

batata for making batata vada recipe

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

batata for making batata vada recipe

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.

batata for making batata vada recipe

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

making batata vada recipe

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

making batata vada recipe

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.

making batata vada recipe

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.

making batata vada recipe

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.

making batata vada recipe

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

making batata vada recipe

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.

making batata vada recipe

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

making batata vada recipe

12. Quickly give a stir.

making batata vada recipe

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

making batata vada recipe

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

making batata vada recipe

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

making batata vada recipe

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

making batata vada recipe

Making potato filling for batata vada

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

making batata vada recipe

18. Mix very well.

making batata vada recipe

19. add ¼ teaspoon lemon juice.

making batata vada recipe

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.

making batata vada recipe

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 batata vada recipe

Making batter for Batata vada

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

making batata vada recipe

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

making batata vada recipe

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

making batata vada recipe

25. Begin to whisk.

making batata vada recipe

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.

making batata vada recipe

Frying batata vada

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

making batata vada recipe

28. When the oil becomes hot add ¼ to ½ teaspoon hot oil in the batter. Mix very well.

making batata vada recipe

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 aloo vada. Keep the flame to medium-low or medium.

making batata vada recipe

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

making Maharashtrian batata vada recipe

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

making Maharashtrian batata vada recipe

32. Then gently place the vadas in hot oil.

making Maharashtrian batata vada recipe

33. Do not overcrowd the kadai. Add vadas depending on the size of the kadai. Fry on medium flame.

making Maharashtrian batata vada recipe

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

making Maharashtrian batata vada recipe

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

making Maharashtrian batata vada recipe

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

making Maharashtrian batata vada recipe

37. Remove fried potato vada with a slotted spoon.

Maharashtrian batata vada recipe

38. Place the batata vada on kitchen paper towels. This way fry the remaining batches of vadas.

Maharashtrian batata vada recipe

Frying green chilies

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

Maharashtrian batata vada recipe

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

Maharashtrian batata vada recipe

41. Remove on kitchen paper towels.

Maharashtrian batata vada recipe

42. Once the green chilies become warm, then sprinkle some salt on them. Mix salt with the green chilies.

Maharashtrian batata vada recipe

Serve batata vada 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.

Maharashtrian batata vada recipe

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Batata Vada

4.69 from 16 votes
Batata vada is a fried potato stuffed fritter. The recipe shared here is the Maharashtrian recipe of making batata vada.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Cuisine Indian Street Food, Maharashtrian
Course: Snacks

Servings 12 batata vada
Units

Ingredients

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 (cilantro 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
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • 6 to 7 curry leaves - chopped

for batata 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

Instructions

pressure cooking potatoes

  • Rinse and then add 250 grams potatoes or 4 medium potatoes in a 2 litre pressure cooker. Also add 2 cups water.
  • Pressure cook for 7 to 8 minutes on medium flame or for 5 to 6 whistles.
  • 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.
  • When the potatoes become warm, peel and mash potatoes with a fork or potato masher. Don’t mash too much.
  • Add 2 tablespoon chopped coriander leaves and salt as required to the mashed potatoes.

making green chili+garlic+ginger paste

  • 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.
  • 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.

for tempering potato filling

  • 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.
  • When the mustard seeds crackle, then add ½ teaspoon cumin seeds.
  • Fry for a few seconds till the cumin seeds change color and also crackle.
  • Add ¼ teaspoon turmeric powder and 1 pinch asafoetida. quickly give a stir.
  • Now add the ginger+garlic+green chili paste. The paste will splutter, so be careful. Mix and stir.
  • Then add 6 to 7 curry leaves (chopped).
  • Sauté the paste for some seconds on a low flame till the raw aroma of both ginger and garlic goes away.
  • Now add the entire sautéed mixture to the mashed potatoes. mix very well.

making potato filling for batata vada

  • Add ¼ teaspoon lemon juice and ¼ to ½ teaspoon sugar. 
  • Adding sugar is optional and can be skipped.
  • Mix very well. Check the taste and add more salt if required.
  • 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 for batata vada

  • 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.
  • Add ⅓ cup + 1 tablespoon water in parts. begin to whisk.
  • Adding water in parts whisk to a smooth batter. Make a medium thick batter. Keep aside. 

frying batata vada

  • Heat oil for deep frying in a kadai or wok. Keep the flame to medium.
  • When the oil becomes hot, add ¼ to ½ teaspoon hot oil in the batter. Mix very well.
  • 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 vada. Keep the flame to medium-low or medium.
  • Take a potato vada and dip it in the besan batter.
  • Gently coat it with the batter evenly all over. 
  • Then gently place the vadas in hot oil.
  • Do not over crowd the kadai. Add vadas depending on the size of the kadai. Fry on medium flame. 
  • When one side becomes opaque, lightly crisp and light golden, turn each batata vada with a slotted spoon. Continue to fry the second side.
  • When the second side is light golden, turn the vada again.
  • This way turn the vadas a couple of times till they are golden. remove with a slotted spoon.
  • Place them on kitchen paper towels. This way fry the remaining batches of batata vada.

frying green chilies

  • In the same oil, fry 2 to 3 green chilies. Do slit each green chili before frying.
  • Fry till the green chilies become lightly crisp. 
  • Remove on kitchen paper towels.
  • Once the green chilies become warm, then sprinkle some salt on them. Mix salt with the green chilies.
  • Serve batata vada hot or warm with the fried salted green chilies, sweet tamarind chutney, coconut chutney and coriander chutney. You can also serve them with pav.

Notes

Approximate nutrition info is for 1 batata vada.

Nutrition Info Approximate values

Nutrition Facts
Batata Vada
Amount Per Serving
Calories 99 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 297mg13%
Potassium 151mg4%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 36IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 6mg30%
Vitamin B6 1mg50%
Vitamin C 14mg17%
Vitamin E 2mg13%
Vitamin K 1µg1%
Calcium 10mg1%
Vitamin B9 (Folate) 62µg16%
Iron 3mg17%
Magnesium 6mg2%
Phosphorus 9mg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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45 Comments

  1. Tried your batata vada recipe Dassana. Was really yummy. Thank you so much for sharing.

    Will try some of your other recipes.5 stars

    1. thanks marlene for the review and rating on the batata vada recipe. glad to know you liked the recipe. yes, do try some other recipes too. welcome and happy cooking.

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