Batata vada recipe (How to make batata vada) Mumbai street food
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4.6 from 5 votes

Batata vada recipe

These batata vada are popular street food from India. It has potato mixture coated with besan batter and deep fried.
Course Snack
Cuisine Indian, Maharashtrian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings (Makes 8 batata vada)
Calories 130kcal
Author Kanan


For batata vada mixture:

  • 3 medium or 2 cups Potatoes boiled, peeled and mashed
  • 2-3 teaspoons Oil
  • ¼ teaspoon Mustard seeds
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 2 Green chilies chopped finely
  • 7-8 Curry leaves
  • a pinch Hing (Asafoetida)
  • ½ teaspoon Turmeric powder
  • Salt to taste
  • 1-2 teaspoons Lemon juice
  • 1-2 tablespoons Cilantro or coriander leaves chopped finely

For batter:

  • ½ cup Besan (gram flour)
  • 2 teaspoons Rice flour
  • Salt - to taste
  • teaspoon Turmeric powder
  • ¼ teaspoon Red chili powder
  • ½ cup + 1 tablespoon Water
  • a small pinch Baking soda
  • 1 ½ teaspoon Hot Oil to add into batter
  • Oil for deep frying



  • First, boil the potatoes: wash, scrub the potatoes well. Take them into a pressure cooker.
  • Add enough water so they are submerged into the water. Cover the cooker with lid.
  • Turn the heat to medium and cook it for 2 whistles or till soft.
  • Let the pressure go down by itself then open the lid.
  • Let the potatoes cool to the touch, peel the skin and discard.
  • Mash it using your hand or potato masher.

Making potato mixture:

  • Heat the oil in a pan on medium heat.
  • Once hot add mustard seeds and let them pop.
  • Then add ginger paste, green chilies, and curry leaves. Saute for a minute.
  • Now add hing and turmeric powder.
  • Add mashed potatoes and salt.
  • Mix well till everything is incorporated well. Cook for 2-3 minutes.
  • Then turn off the stove.
  • Add lemon juice and coriander leaves. Mix well.
  • Remove it to a plate and let it cool down completely.
  • Once cooled, divide into 8 equal portions and make smooth balls.

Making batter:

  • Take besan and rice flour in a bowl.
  • Add salt, turmeric powder, red chili powder and pinch of baking soda. Mix well.
  • Start adding a little water and keep mixing till you get medium thick, runny consistency smooth batter.
  • Add 1 ½ teaspoons of hot oil and mix well.

Making batata vada recipe:

  • Heat the oil for deep frying on medium heat.
  • Once the oil is hot take one potato ball and dip into the batter.
  • With the help of a spoon or your hand lift the batter coated ball and carefully add into the hot oil. fry few vadas at a time
  • Keep moving for even browning.
  • Once browned from all the sides remove them using slotted spatula.
  • Transfer them to paper towel lined plate.
  • Serve hot/warm.


*Nutrition information is a rough estimate for 1 serving (=1 vada)


Serving: 2vada | Calories: 130kcal | Carbohydrates: 10.4g | Protein: 2.1g | Fat: 9.1g | Saturated Fat: 1.1g | Sodium: 166mg | Potassium: 218mg | Fiber: 1.7g | Sugar: 1.2g | Vitamin A: 100IU | Vitamin C: 11.6mg | Calcium: 10mg | Iron: 0.5mg
*Nutrition information is a rough estimate for 1 serving
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