Batata Vada or Mumbai Batata Vada Recipe is a hit street food (nashta) in Mumbai. Potato dumplings are dipped in gram flour batter and deep fried in oil. Batata (Potato) Vada is one of the most popular snacks in Maharashtra and liked and enjoyed by all.
Batata Vada is nothing but a crispy potato fritters encased in a gram flour batter and turns really crispy and mouth melting, when fried in proper temperature of oil. You should always enjoy these vadas hot or warm. As they really won’t tastes good, if becomes cold. Potato is called Batata in Marathi and in India this batata vada is generally served in a bakery pav along with Dry Garlic Chutney and fried green chillies.
Please note consistency is very important, If batter is too thick then your Aloo Vada will come out too hard and may remain uncooked from inside. If consistency is too thin then outer shell of Aloo Vada will over fry and will get dark brown.
There are a lot of variations in the way of making the stuffing of batata vada. Even in Maharashtra Batata Vada tastes different in different regions like if you will go to Pune or Nasik, you can have the different taste of potato stuffing of batata vada. In fact in Mumbai itself it tastes different amongst the different vendors, because of the inclusion of different spices in the potato filling.
This Tasty, crispy, spicy, fluffy batata vada is an all time hit snack dish in my home as well and generally I make them with freshly boiled potatoes (aloo). Batata vada tastes really very good, when are made with fresh boiled potatoes. I fry these vadas and then stuff them between buns or bread. Sometimes we enjoy these vadas as it is with green chillies and dry chutney. We like the combo of batata vada and fried salted green chilies.
Let’s have a look on one more Indian snack dish that has broken all geographical and cultural barriers to become world-famous. Some people even have made these batata vadas as a part of their weekly or even daily routine. So here is the recipe of making it for those who want to keep relishing batata vadas frequently, without compromising on the taste.
How to make Batata Vada Recipe:
Batata Vada Recipe is made from Boiled Aloo (Potato / Batata) flavored with Indian spices then dipped in Flour (Besan) and finally deep fried in oil.
Ingredients
- 4 medium sized Potatoes
- 1 cup besan (bengal gram flour)
- 1/4 teaspoon baking soda
- 1/2 teaspoon red chilli powder
- Few curry leaves
- 8 cloves of garlic
- 1 small piece ginger
- 6 green chillies
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- Fresh coriander leaves, finely chopped
- Salt to taste
- Oil for frying
Instructions
- Mash the boiled potatoes in a big bowl and keep aside. Pound the green chillies, curry leaves, ginger and garlic using a mortar and pestle. You can even use chopper for chopping them.
- Heat 2 tablespoon of oil in a saucepan and add mustard seeds. Allow the seeds to pop up and then throw curry leaves and prepared pounded mixture in it. Mix in constantly on medium flame to prevent from burning. Add turmeric powder and mix the tempered hot spices into mashed potatoes. Add salt to taste along with handful chopper coriander leaves.
- Use spoon for mixing it, if the mixture is very hot. Later mix with your hands. Take some oil in your palms and make small equal sized balls. Keep the balls aside till you prepare the batter or coating of vadas.
- Combine the besan, salt, baking soda and red chilli powder in a big bowl. Gradually add water and make a batter of average consistency. Make sure batter should not be too thick or too thin for making vadas. (Tip: Use the chopper for mixing gram flour (besan), this will mix flour properly and will give you good consistency).
- Heat good amount of oil in a frying pan, dip 2 vadas at a time in prepared besan batter and deep fry in medium hot oil, till golden brown. Make sure oil is not too hot otherwise Vada will become brown.
- Serve immediately with fried salted green chillies and dry garlic chutney.
Notes
Always fry batata vada on a medium flame to get cooked very well from inside and outside.
Chef Tips:
- Please note consistency is very important, If batter is too thick then your Aloo Vada will come out too hard and may remain uncooked from inside. If consistency is too thin then outer shell of Aloo Vada will over fry and will get dark brown
- Always use good quality gram flour/besan to make the batter.
- You can enjoy this tasty batata vada as it is or slice the pav from middle, put the vada in it and serve.
- Some people use burger buns and bread slices as well.
Further Reading:
If you are looking for similar recipes then do check Vada Pav, Samosa, Masala Dosa and Ragda Patties.
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I like to cooke food, & I get help of these receipes.