Maharashtrian Style Batata Vada Recipe: A Flavorful Potato Fritter Snack with Step-by-Step Guide

Batata Vada Recipe: Batata Vada is a popular Indian street food from Maharashtra, featuring spiced mashed potatoes coated in a chickpea flour batter, then deep-fried to golden perfection. Often served with chutney or tucked into a pav (bread roll), this comforting, crispy snack is a crowd-pleaser for any occasion. Here’s a comprehensive recipe that walks you through creating this flavorful dish, plus answers to some frequently asked questions.

What is Batata Vada Recipe?

Batata Vada is a spiced, batter-fried potato snack, originating from Maharashtra, India, and is a must-have on the streets of Mumbai. “Batata” means potato in Marathi, and “Vada” refers to the fried patty itself. Known for its crispy exterior and spicy, tender filling, Batata Vada can be enjoyed on its own, with fried green chilies, or in a Vada Pav (a popular Indian potato slider).

Ingredients: Batata Vada Recipe

For Pressure Cooking Potatoes

• 250 grams potatoes (about 4 medium)
• 2 cups water

For Ginger-Garlic-Green Chili Paste

• 1–2 green chilies
• 1 tsp chopped ginger (about 1-inch piece)
• 1.5 tsp chopped garlic (about 4 cloves)
• 1–2 tbsp water for grinding

For Potato Filling

• 2 tbsp chopped coriander leaves
• Salt to taste
• ¼ tsp lemon juice
• ¼–½ tsp sugar (optional)

For Tempering Potato Filling

• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• A pinch of asafoetida (hing)
• 6–7 curry leaves, chopped

For Batter

• 1 cup gram flour (besan)
• ⅓ cup + 1 tbsp water, or as required
• ¼ tsp turmeric powder
• ¼ tsp red chili powder
• ½ tsp salt
• A pinch of baking soda
• Oil for deep frying

For Fried Green Chilies (Optional)

• 2–3 green chilies
• 1–2 pinches salt

Batata Vada Recipe: Step-by-Step Guide

Step 1: Cook the Potatoes

1. Rinse the potatoes and cook in a pressure cooker with 2 cups water for 7-8 minutes or until tender. Let cool, then peel and mash coarsely.
2. Add chopped coriander leaves and salt, mixing lightly.

Step 2: Prepare Ginger-Garlic-Green Chili Paste

1. Blend green chilies, ginger, and garlic with a little water to make a smooth paste.

Step 3: Temper the Potato Filling

1. Heat oil in a pan, add mustard and cumin seeds. When they crackle, add turmeric powder, hing, and curry leaves.
2. Stir in the ginger-garlic-chili paste and cook briefly until the raw smell fades. Add this to the mashed potatoes.
3. Add lemon juice and optional sugar, mix, and shape into medium-sized patties.

Step 4: Prepare the Batter

1. In a bowl, combine gram flour, spices, baking soda, and salt. Gradually add water to make a smooth, medium-thick batter.

Step 5: Fry the Vadas

1. Heat oil in a wok for deep frying. Dip each potato patty into the batter, coating fully.
2. Gently drop the vadas into hot oil, frying on medium heat until golden and crisp. Drain on paper towels.

Step 6: Fry the Green Chilies (Optional)

1. Slit green chilies lengthwise and fry briefly in the same oil. Sprinkle with salt when cool.

Serving Suggestion

Serve hot Batata Vadas with fried green chilies and chutneys like sweet tamarind or coriander-mint chutney. They’re equally delicious in a Vada Pav or on their own with a cup of chai. Batata Vada Recipe

FAQs about Batata Vada Recipe

Can I make Batata Vada without garlic or onions?

Yes, you can skip garlic, and use fewer spices for a simpler flavor if preferred. Onions are optional and can be omitted entirely.

What oil is best for frying Batata Vadas?

Any neutral oil with a high smoke point, such as sunflower or canola oil, works well for deep frying.

Can I make the potato filling in advance?

Yes, you can prepare the potato filling up to a day in advance and store it in the refrigerator. Let it come to room temperature before coating in batter and frying.

Are Batata Vadas gluten-free?

Yes, this recipe is gluten-free if you use pure gram flour (besan) and check that hing (asafoetida) is free from wheat additives.

What is the best way to serve Batata Vadas?

Traditionally, Batata Vadas are served with chutneys or inside pav rolls with fried green chilies on the side. They’re also a delicious addition to a snack platter or as an appetizer.

Enjoy this classic Batata Vada recipe with all the authentic flavors of Mumbai street food!