Batata Vada | Indian Potato Fritters

Batata Vada or potato fritters. is a popular fast food from the state of Maharashtra. The mashed potatoes are cooked with spicy green chili, garlic and ginger paste which is then made into round balls, then coated with the besan flour and then deep-fried. Fried potato fritters, how can it go wrong? (After two non-fried chaat recipes, I am back with fried ones)  It is not only popular in Maharashtra; it’s pretty popular other states too with slight variations in the ingredients and under different names.

What does Batata mean? Is it a Marathi word? No – it’s a Portuguese word.  Batata means potato in Portuguese and it’s the Portuguese who introduced potato in India. That’s how Batata Vada got its name. The Batata Vada always reminds me of the South Indian bonda.  Apparently there are different varieties of this Batata Vada. It is also called as aloo bhonda or potato bonda. After researching a lot, I kind of came up with my own variation. I didn’t use any onions and also lemon juice. Just went with the flavors that we like. So I am not sure if I can call this authentic, but I can assure you that it tasted great and satiated our potato cravings.  

batatavada

This Vada is usually served with green chutney unlike the South Indian Style bonda is served with coconut chutney. But there is one more great way to serve this Vada.  I know you might have guessed by now, but please wait until tomorrow for the other recipe.       

Ingredients:

  • Medium Sized Potatoes – 5
  • Oil – 1 tsp
  • Mustard Seeds – 1 tsp
  • Hing – 1/4 tsp
  • Salt – 1 tsp
  • Chopped Cilantro – 2 tbsps
  • Curry leaves – 5 to 6 leaves cut into small pieces
  • Turmeric – ¼ tsp
  • Oil for frying
  • To Grind:
  • Garlic Cloves – 2
  • Ginger – 1 inch piece
  • Green Chillies – 2
  • Chopped Cilantro – 1 tbsp
  • For Outer Cover:
  • Besan – 1 cup
  • Turmeric – 1/2 tsp
  • Salt – ½ tsp
  • Baking soda – 1 pinch
  • Water – 3/4 cup

Prep-Work:

  • Sieve the besan.
  • Grind the green chillies, ginger and garlic cloves and set aside.
  • Boil the potatoes in your preferred way. I usually microwave them. Let it cool, peel the skin and mash them nicely.

boiledpotatoesmashedpotatoes

Steps:

Preparing the filling:

  • Heat the kadai and oil.
  • Once the oil is hot, add the mustard seeds and hing.
  • As they start to splutter, add the curry leaves and the ground paste.

batatavadastepset1

  • Let it cook in low flame until the raw garlic smell weans away and all the water evaporates.
  • Now add the mashed potatoes, salt and turmeric and mix well.

batatavadastepset2

  • That’s it. The filling is ready.

Preparing the outer layer:

  • While the potato filling is cooling down, we can prepare the outer layer. Mix the besan, water, salt, turmeric and baking soda.
  • Whisk it nicely and ensure that there aren’t any lumps.

Preparing the Vadas:

  • Heat the oil for frying and meanwhile we can shape the vada filling.
  • Once the potato filling is easy to handle, make small lemon sized balls and set aside like below.

batatavadastep7

  • Once the oil is hot, turn it to medium heat.
  • Now dip the potato balls in the besan mix. Ensure it is completely covered with the besan mixture.

batatavadastepset3

  • Slow drop the besan covered potato filling in the oil.
  • Deep fry them until the layer turns golden brown.
  • Repeat the same for the remaining potato fillings.

That’s it, Batata Vada is ready. Serve hot with green chutney.

batatavada1

Notes:

  • Onions can be added to the potato filling and also you can add about 1 tbsp of lemon juice.
  • You can skip garlic and prepare no onion no garlic version also.
  • Adjust the salt and spices as per your preference.
  • Ensure the heat is in medium low while frying. Also be careful while dropping the vada for frying.
Batata Vada
Batata Vada or the Indian Potato Fritters - these deep fried goodies are prepared with spicy potato filling covered with besan mixture.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. Medium Sized Potatoes - 5
  2. Oil - 1 tsp
  3. Mustard Seeds - 1 tsp
  4. Hing - 1/4 tsp
  5. Salt – 1 tsp
  6. Chopped Cilantro – 2 tbsps
  7. Curry leaves – 5 to 6 leaves cut into small pieces
  8. Turmeric – ¼ tsp
  9. Oil for frying
To Grind
  1. Garlic Cloves - 2
  2. Ginger - 1 inch piece
  3. Green Chillies - 2
  4. Chopped Cilantro - 1 tbsp
For Outer Cover
  1. Besan - 1 cup
  2. Turmeric - 1/2 tsp
  3. Salt – ½ tsp
  4. Baking soda - 1 pinch
  5. Water - 3/4 cup
Prep-Work
  1. Sieve the besan.
  2. Grind the green chillies, ginger and garlic cloves and set aside.
  3. Boil the potatoes in your preferred way. I usually microwave them. Let it cool, peel the skin and mash them nicely.
Steps
    Preparing the filling
    1. Heat the kadai and oil.
    2. Once the oil is hot, add the mustard seeds and hing.
    3. As they start to splutter, add the curry leaves and the ground paste.
    4. Let it cook in low flame until the raw garlic smell weans away and also until all the water evaporates.
    5. Now add the mashed potatoes, salt and turmeric and mix well.
    6. That’s it. The filling is ready.
    Preparing the outer layer
    1. While the potato filling is cooling down, we can prepare the outer layer. Mix the besan, water, salt, turmeric and baking soda.
    2. Whisk it nicely and ensure that there aren’t any lumps.
    Preparing the Vadas
    1. Heat the oil for frying and meanwhile we can shape the vada filling.
    2. Once the potato filling is easy to handle, make small lemon sized balls and set aside like below.
    3. Once the oil is hot, turn it to medium heat.
    4. Now dip the potato balls in the besan mix. Ensure it is completely covered with the besan mixture.
    5. Slow drop the besan covered potato filling in the oil.
    6. Deep fry them until the layer turns golden brown like below.
    7. Repeat the same for the remaining potato fillings.
    8. That’s it, Batata Vada is ready. Serve hot with green chutney.
    Notes
    1. Onions can be added to the potato filling and also you can add about 1 tbsp of lemon juice.
    2. You can skip garlic and prepare no onion no garlic version also.
    3. Adjust the salt and spices as per your preference.
    4. Ensure the heat is in medium low while frying. Also be careful while dropping the vada for frying.
    Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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    30 thoughts on “Batata Vada | Indian Potato Fritters

    1. Sowmya:)

      Batata Vada looks so tasty and reminds me of my childhood in Mumbai where it was a staple diet along with the ubiquitous pav

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