Batata Vada, Gujarati potato dumplings

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.

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  

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.

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.

5. 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.
6. Mix all the ingredients for coating in a bowl and mix well.
7. Make a smooth batter of dropping consistency.
8. Carefully drop each ball into the batter and lift with a wooden spatula.

9. As the wooden spatula has smooth edges, it is less likely to spoil the round shape of the potato balls.
10. 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.
11. 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 (Gujarati Style) 

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.

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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

1x2x3x

• 4 medium potato, (500 gram), boiled and peeled4 medium potato, (500 gram), boiled and peeled

Tempering

• 1 tablespoon oil, more to fry1 tablespoon oil, more to fry
• 2 twigs curry leaves, subtitute with 2 tablespoon cilantro 2 twigs curry leaves, subtitute with 2 tablespoon cilantro
• ½ teaspoon mustard seeds, optional½ teaspoon mustard seeds, optional
• 1 teaspoon fennel seeds, optional1 teaspoon fennel seeds, optional
• 2 green chillies, finely chopped2 green chillies, finely chopped
• ½ tablespoon garlic paste½ tablespoon garlic paste
• ½ tablespoon red chilli flakes½ tablespoon red chilli flakes
• ½ tablespoon cumin powder½ tablespoon cumin powder
• ½ tablespoon coriander powder½ tablespoon coriander powder
• ½ teaspoon turmeric powder½ teaspoon turmeric powder
• 1½ teaspoon salt1½ teaspoon salt

other

• 1 medium onions, finely chopped1 medium onions, finely chopped
• 1 teaspoon sugar1 teaspoon sugar
• 2 tablespoon lemon juice2 tablespoon lemon juice

For Coating

• 1 cup gram flour1 cup gram flour
• ½ teaspoon salt½ teaspoon salt
• ½ teaspoon red chilli½ teaspoon red chilli
• ½ teaspoon cumin½ teaspoon cumin
• ½ teaspoon baking soda, optional for crispiness. See notes.½ teaspoon baking soda, optional for crispiness. See notes.
• ½ cup water or as needed½ cup water or as needed

Instructions

• Mashed boiled potatoes until smooth and set aside.
  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.
  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.
  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.
  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.
  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.
  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.
  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.
  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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