Best Batata Vada

Batata Vada served in a plate along with coffee and chutney in the side
Yield: 4 servings

Best Batata Vada

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Batata Vada is a popular street food of Mumbai in India. 'Batata' means potato and 'Vada' means fried snack, hence it's called Batata Vada. These are deep fried rounded potato balls coated in gram flour batter, also called potato dumpling fritters.

The recipe for batata vada may be different and vary from region to region depending on the spices and the ingredients used.

Vada Pau is best enjoyed when they are served hot and with dry garlic chutney along with fried green chilies over a cup of masala chai as an evening snack.


Ingredients for the Vada

  • 4 boiled and mashed potatoes

Ingredients for Tempering

  • 1 teaspoon mustard seeds
  • 7-8 curry leaves
  • 2 chopped green chilies (optional)
  • 1/2 teaspoon ginger garlic paste
  • 1/2 teaspoon turmeric powder
  • 2 tablespoon oil
  • Salt as required
  • Handful of chopped coriander
  • Oil for deep frying

Ingredients for the Batter

  • 2 cups gram flour
  • 1/2 teaspoon turmeric powder
  • 1.5 cups water or as required
  • Pinch of baking soda (optional)
  • Salt as required


For Tempering

  1. Heat oil in a pan, add mustard seeds, curry leaves and let it splutter. Add ginger garlic paste, turmeric powder and fry it for a few seconds till fragrant.
  2. Add in the mashed potatoes, salt, coriander and mix well till combined.
  3. Cook for 5-7 minutes.
  4. Once done, set aside and let it cool.

For the Batter

  1. Meanwhile, in a mixing bowl, add all ingredients for the batter. Mix well to make a thick yet flowing batter. Add 1 or 2 tablespoons of gram flour if the batter becomes thin. If the batter becomes thick, then add 1 or 2 tablespoons water to adjust the consistency accordingly.

For the Vada

  1. Take a portion of the potato mixture and make medium sized round balls between your palms. Should make around 10 -12 medium size vadas. Round Batata Vada Balls placed in the plate
  2. Heat oil in a deep pan or kadhai. To test if hot, add a few drops of the batter, when it start bubbling and floating, the oil is hot and ready to fry the vadas.
  3. Dip the potato balls in the batter, coat it evenly and deep fry. Add 4-5 at a time and do not over crowd the pan. Fry on medium to high flame till they turn golden and crispy. Remove on a kitchen absorbent when done. Batata vada fried in oil and the oil being strained using a strainer
  4. Delicious homemade Batata Vada is ready!! Serve hot with pau and chutneys and enjoy!! And don't forget the fried green chilies!!! Batata Vada served in a plate with green chilli on top and chutney and coffee in the side


You enjoy these delicious vadas with my recipes for the chutneys below.

Nutrition Information



Serving Size


Amount Per Serving Calories 564Total Fat 24gSaturated Fat 3gTrans Fat 1gUnsaturated Fat 17gCholesterol 2mgSodium 1085mgCarbohydrates 73gFiber 10gSugar 10gProtein 18g

The nutritional information is an estimate and may vary depending on the specific ingredients used.

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Frequently Asked Questions (FAQs)

How to make Batata Vada?

Batata Vada is made of mashed potatoes tempered with mustard seeds, garlic, ginger and curry leaves. These are then rounded into balls, dipped in gram flour batter and deep fried. Batata Vadas can be sandwiched between Pau or buns with green and tamarind chutney. It’s incomplete without some red dry garlic chutney!

What is the difference between Batata Vada and Vada Pau?

Pau is a word derived from the Portuguese word Pao, which means bread. Vada Pau is Batata Vada sandwiched between pau or bun topped with dry garlic chutney. The batter is made with gram flour (besan) and seasoned with salt.

How to make batata vada crispy?

Adding a pinch of baking soda to the gram flour batter will make crispy vadas. Else, you can also add a tablespoon of rice flour to the batter.

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