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Home » Recipe 52 » Batata Vada Recipe, the BEST!

August 10, 2020

Batata Vada Recipe, the BEST!

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Indian dumpling, batata vada recipe

This is the best Batata Vada recipe, I claim that. I know the word best is different for everyone but trust me these are so so good. And this recipe came out after a lot of testing.

Batata Vada served in a antique basket with red chilli on the sides.

Actually, on my trip to Gujrat, India I had eaten Batata Vada in Ahmedabad. And trust me those were best Vada I had ever eaten. As we were on the go to the next destination and we couldn’t have it again. The flavor had a strong memory and I can’t tell you how long I craved to develop that same taste. And, this recipe has exact same taste.

Ours is a Gujarati family, so dadi would make it very often for Iftar and snacks. And this recipe has a lot of emotional attachment to Dadi Ma like Malida recipe has with Nani Ma.

What is batata vada?

Batata means potato and vada means dumpling. Bata Vada is Indian mashed potato dumpling that is covered in chickpea flour coating and deep-fried until crispy. It is usually served with a tangy and spicy chutney.

Taste of bata Vada  

Batata Vada in a metal basket showing inside of a broken vada.

The taste of this batata Vada is moderately spicy with a little sweet and sour tinge. The mustard seeds and curry leaves provide a lovely aromatic taste to the mashed potatoes. 

What to eat with batata vada?

Freshly fried crispy batata vada makes a irresistible snack.

  • Batata Vada is a simple snack that can be paired with almost any spicy, sweet or tangy sauce and gobbled on its own.
  • You can also make a sandwich out of it with plain bread or add it in a pita pocket with salads. 
  • When you pair batata vada with hot chutney and bland pao ( dinner roll). It makes a yummy Indian street food called Vada pao.

Tip to make best batata vada

  • Try to use sweeter varieties of old potato.
  • Boil potatoes until very tender so you have soft mashed potatoes inside the crisp coating. This gives the batata vada lovely texture and taste.
  • Use a little soda for the coating to make it crisp and fluffy.

How to make Batata Vada

Ok! what makes these Batata Vada the best is the seasoning and crispy coating.

Steps to boil, mash and season potato.
  1. Boil potatoes and let it cool naturally on the counter. Peel it, then mash it until smooth, set aside.
  2. Heat oil in a frypan, add garlic, and mustard seeds. Let the seeds crackle then add all the spices, chopped chilies, and curry leaves. Mix well and saute seasoning for a minute.
  3. Finally, add the onions, mix well and remove from heat. The heat in the pan will soften the onions.
  4. Add mashed potatoes, sugar, and lemon juice to the pan and mix until well combined.
a collage of 4 images showing steps to roll and dip indian potato dumpling in chickpea flour batter.
  1. Roll out 15 small balls from the mashed potatoes, set in the fridge for 10 minutes, or until needed. Keep in an airtight container if storing for many hours.
  2. Mix all the ingredients for coating in a bowl and mix well.
  3. Make a smooth batter of dropping consistency.
  4. Carefully drop each ball into the batter and lift with a wooden spatula.
Steps to fry batata Vada
  1. As the wooden spatula has smooth edges, it is less likely to spoil the round shape of the potato balls.
  2. Fill a wok or pot with 2 inches of oil and heat it. Carefully slide each batata vada in hot oil. Do not move the ball for 10- 15 seconds. You may spoon hot oil over the vada for even cooking. When batata vada looks firm and cooked from bottom flip it to cook the other side.
  3. Fry on medium-high heat until golden. Since the potatoes are already cooked so just need to cook it until filling is thoroughly heated and the coating is crispy.

Hungry for more potato recipes? Check these!

  • Potato Cheese Balls
  • Batata Hara, Spicy Lebanese Fried Potatoes
  • Aloo Tikki, Indian Potato cutlets
  • Eggplant fries
  • Potato yogurt salad, Aloo ka raita
  • Potato Flatbread, Aloo ki roti
  • Baked Mashed Potato
  • Shepherd’s Pie
Batata Vada in a metal basket showing inside of a broken vada.

Batata Vada (The BEST) 

Do not get over-whelmed by long list of ingredients, most of them are pantry ingredients. I've marked non-pantry ingredients as optional to keep the recipe simple.
Click stars to rate this recipe!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings : 15 balls
Calories: 153kcal
Author: Mariam Sodawater

Ingredients

  • 4 medium potato, (500 gram), boiled and peeled

Tempering

  • 1 tablespoon oil, more to fry
  • 2 twigs curry leaves, subtitute with 2 tablespoon cilantro
  • ½ teaspoon mustard seeds, optional
  • 1 teaspoon fennel seeds, optional
  • 2 green chillies, finely chopped
  • ½ tablespoon garlic paste
  • ½ tablespoon red chilli flakes
  • ½ tablespoon cumin powder
  • ½ tablespoon coriander powder
  • ½ teaspoon turmeric powder
  • 1½ teaspoon salt

other

  • 1 medium onions, finely chopped
  • 1 teaspoon sugar
  • 2 tablespoon lemon juice

For Coating

  • 1 cup gram flour
  • ½ teaspoon salt
  • ½ teaspoon red chilli
  • ½ teaspoon cumin
  • ½ teaspoon baking soda, optional for crispiness. See notes.
  • ½ cup water or as needed

Instructions

  • Mashed boiled potatoes until smooth and set aside.

For tempering

  • Heal oil in a pan add garlic and mustard. Fry for few seconds then all the remaining ingredients of tempering. Give it a stir and cook for 1 minute.
  • Now, stir in chopped onions, mix well and remove from heat.
  • Add the mashed potatoes, sugar, and lemon juice to the tempering. Mix well and make 15 small balls. Keep in the fridge to cool for 10 minutes to chill or until needed.

Make coating batter

  • Meanwhile, make the batter for coating by mixing all ingredients for coating in a bowl. Make a smooth and thick batter of dropping consistency.

Fry Batata Vada

  • Heat about 2 inches oil in a non-stick wok or pot. Dip each potato ball in the chickpea flour batter. Lift it carefully with wooden spatula. Slowly slide the ball into hot oil without denting it.
  • Fry 4-5 balls in a batch. Spoon oil over the ball but do not stir until firm. Then flip the ball and cook evenly until golden.
  • Remove from oil to a paper towel. Serve hot with any chutney or sauce.

Notes

Baking soda: It is added to make coating crispy, you can skip it. You can also add 2 tablespoon rice flour to make coating crispy.
Other variations:
  • Protein options: Add shredded leftover chicken or leftover mince or shredded beef.
  • Veg options: Add green peas or green onions. 
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batata vada recipe

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Filed Under: Kids Food, Ramadan Recipes, Recipe 52, Snacks, Vegetarian Tagged With: Batata Vada, Chickpea flour, potato

Reader Interactions

Comments

  1. Goin' the extra...aaamile says

    August 10, 2020 at 10:53 pm

    Looks so yummy???

    Reply
    • Recipe 52 says

      August 10, 2020 at 10:54 pm

      Thansk a lot for leaving a comment. I just started shooting with Macro lense. That’s my first photo.

      Reply
      • Goin' the extra...aaamile says

        August 10, 2020 at 11:03 pm

        Makes it all the more appealing…I could try it out surely, but nothing like eating the authentic stuff ryt? So it’s either going to be a trip to Gujurat or your place?
        ?? now I wonder which one is closer?

        Reply
        • Recipe 52 says

          August 10, 2020 at 11:06 pm

          It’s all in your name going extra mile. Come to my place, most welcome. ?

          Reply
          • Goin' the extra...aaamile says

            August 10, 2020 at 11:08 pm

            I’m gonna hold on to your invitation ??…and as soon as the Covid-19 situation gets better, I’m contacting u again ?????

          • Recipe 52 says

            August 10, 2020 at 11:10 pm

            Sure, most welcome to Pakistan sweety.

          • Goin' the extra...aaamile says

            August 10, 2020 at 11:12 pm

            ?? well…technically Pakistan is further than Gujarat. But yes, it has been a place I’ve always wanted to visit – someday surely I will??
            So good to know that you’re from Pakistan, I’ve not known too many from across the border.

          • Recipe 52 says

            August 10, 2020 at 11:18 pm

            I bet, you’d love Pakistan. I loved India, we are so different and yet so similar. Hello from across the border. Follow me on insta. I’d love to chitchat. ?

          • Goin' the extra...aaamile says

            August 11, 2020 at 7:41 am

            Done. We’ll chat sometime…surely. I’d like that ?

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Mariam Sodawater

Welcome to my blog! I’m a passionate foodie who focusses on South Asian Foods along with fusion food recipes, world food, baking, and so on. You’ll find step by step pictorial and videos here.  Feel free to ask queries in the comment. I love to help!

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