batata vada recipe, maharashtrian batata vada recipe
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4.67 from 15 votes

Batata Vada

batata vada is a fried potato stuffed fritter. the recipe shared here is the maharashtrian recipe of making batata vada.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: snacks
Cuisine: indian street food, maharashtrian
Servings: 12 batata vada
Author: Dassana Amit


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


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.

serving batata vada

  • 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.