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batata vada recipe, how to make maharashtrian batata vada recipe

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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 from 11 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 Dinner RecipesIndian Street FoodMaharashtrian RecipesNo Onion No GarlicStarters & Snacks Recipes

View Comments (34)

  • 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!

    • i already have a ready made batch of the maharashtrian dry chutney. so will post once this batch gets over.

    • 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.

  • 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.

    • 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.

  • 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

  • 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.

    • 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.

  • 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.

    • 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.

  • 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.

  • Why my batatavada always open its cover(spoil) when I frying in oil?i tried many times but same problem.

  • Thank you so much for the recipe.
    Have you tried Vada Pav from Ashok Vada Pav which is near Kirti College in Dadar?
    What might be the ingredients that gos into their potato filling?
    Also,please share the recipe of Maharashtrian Dry Chutney and Gujarati Dry Chutney.

    • welcome beena. i have not tried the vada pav near kirti college. so cannot say what goes in the potato filling.
      i do plan to add the dry chutneys in some time.

  • Loved the recipe. Tastes really good . I have tried this recipe times now . Today sadly my potato filling was too mushy and broke while frying. Luckily I had two different batches of fillings made one turned out brilliant but the other was way too soft .
    What can I do to avoid this ? Could it be because I had boiled the potatoes early in the morning but actually made the vada's in the evening?

    • could be. after boling potatoes, avoid keeping them in the same water for a long time. drain all the water and let the potatoes become warm. once they become warm, then mash them or chop them. keep them in a steel box covered with a lid and refrigerate. then you can use it the same day or next day. water should not be there while mashing the potatoes. even a bit of water can make the potatoes mixture soft.

  • hello Dassana,
    I alaways follow your recipe.....
    My batata filling becomes very sticky after mashing them... what could be the reason?? Is there any special type of potaotes that wehave to select?
    should I mesh them after they r cold or room temperature or mesh them when they are really hot??
    once I tried with sieve but became very sticky...
    I o not know why my vadas become heavy......please let me know where I go wrong..

    • its due the quality of potatoes. if you live in india, then the usual indian potatoes will work. don't use new potatoes. if you live in US, you can try red potatoes. they should work well. you can mash them when they are warm or once they cool down. its easier to mash potatoes when they are hot or warm. don't use seive. just mash them and they should be fine. its due to the stickiness of the potatoes, the vadas are becoming heavy.

    • welcome arusha. do try. if you use the right type of potatoes, the vadas won't become sticky and heavy.

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