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    Home » Chaats » Batata Vada | Indian Potato Fritters

    Batata Vada | Indian Potato Fritters

    Posted on September 14, 2016 · Last Updated on April 19, 2021 · By Srividhya G · 30 Comments

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    Batata Vada or Indian Potato Fritters served in two glass bowls with a cup of hot drink on the side

    Batata Vada or Indian Potato Fritters are prepared deep-fried with spicy potato filling and covered with besan mixture!

    batatavada1

    Batata Vada – Indian Potato Fritters

    Indian potato fritters or Batata Vada are 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 Is Batata Vada?

    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.  

    My Own Batata Vada Variation

    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.  

    Closeup on the delicious Batata Vada, Indian Potato Fritters

    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.      

    Batata Vada | Indian Potato Fritters Recipe

    Ingredients:

    • Medium Sized Potatoes – 5
    • Oil – 1 tsp
    • Mustard Seeds – 1 tsp
    • Hing – ¼ 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 – ½ tsp
    • Salt – ½ tsp
    • Baking soda – 1 pinch
    • Water – ¾ 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.

    Letting the boiled potatoes cool and peeling the skin

    Mashing the boiled potatoes

    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.

    Add ingthe curry leaves and the ground paste to the hot pan

    • 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.

    Adding the mashed potatoes, salt and turmeric and mixing well

    • 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.

    Making small lemon sized balls and setting aside

    • 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.

    Dipping the potato balls in the besan mix

    • 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 these Indian Potato Fritters hot with green chutney!

    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, Indian Potato Fritters, looking extra crispy and inviting

    Enjoying Batata Vada, Indian Potato Fritters? You will love these, too:

    • Vada Pav
    • Batata Nu Shaak | Gujarati Style Potato Sabzi with Sesame Seeds
    • Kanda Batata Poha | Quick Poha Recipe | Aval Upma
    • Aval Vadai | Poha Vada | Flattened Rice Fritters
       

    Have you made this recipe?

    If you’ve made this batata vada recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    Batata Vada or Indian Potato Fritters served in two glass bowls with a cup of hot drink on the side
    Pin Recipe Print Recipe
    5 from 2 votes

    Batata Vada | Indian Potato Fritters

    Batata Vada or Indian Potato Fritters are prepared deep-fried with spicy potato filling and covered with besan mixture!
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Snack
    Cuisine: Maharashtrian
    Servings: 4
    Calories: 347kcal
    Author: Srividhya G

    Ingredients

    • 5 Medium Sized Potatoes
    • 1 tsp Oil
    • 1 tsp Mustard Seeds
    • ¼ tsp Hing
    • 1 tsp Salt
    • 2 tbsps Chopped Cilantro
    • 5 -6 Curry leaves cut into small pieces
    • ¼ tsp Turmeric
    • Oil for frying

    To Grind

    • 2 Garlic Cloves
    • 1 Ginger 1-inch in size
    • 2 Green Chillies
    • 1 tbsp Chopped Cilantro

    For Outer Cover

    • 1 cup Besan
    • ½ tsp Turmeric
    • ½ tsp Salt
    • 1 pinch Baking soda
    • ¾ cup Water

    Instructions

    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.

    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.
      • Let it cook in low flame until the raw garlic smell weans away and also until all the water evaporates.
      • Now add the mashed potatoes, salt and turmeric and mix well.
      • 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.
      • 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.
      • Slow drop the besan covered potato filling in the oil.
      • Deep fry them until the layer turns golden brown like below.
      • Repeat the same for the remaining potato fillings.
      • That’s it, Batata Vada is ready. Serve hot with green chutney.

      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.

      Nutrition

      Calories: 347kcal | Carbohydrates: 67g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1054mg | Potassium: 1406mg | Fiber: 10g | Sugar: 6g | Vitamin A: 133IU | Vitamin C: 106mg | Calcium: 64mg | Iron: 4mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

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      Filed Under: Chaats Tagged With: aloo bhonda, bhonda, Blogging Marathon, bonda, gluten free, homemade batata vada, how to prepare batata vada, indian potato fritters, Road side snacks, street food, street side food, urulai bonda, Vegan

      Reader Interactions

      Comments

      1. Srivalli Jetti says

        October 31, 2016 at 1:38 am

        Oh gosh really so sinful!..I won’t mind a plate right now..and good info on the intro!

        Reply
        • Srividhya G says

          October 31, 2016 at 8:31 am

          :-) Thanks Valli.

          Reply
      2. Priya Srinivasan says

        October 19, 2016 at 9:02 am

        irresistible snack!! i remember making a low-calorie version and pan-frying the vadas!! Nevertheless potatoes are always a winner anytime!!!

        Reply
        • Srividhya G says

          October 19, 2016 at 11:09 am

          Low cal version sounds amazing. Thanks Priya

          Reply
      3. Sowmya:) says

        October 13, 2016 at 6:46 pm

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

        Reply
        • Srividhya G says

          October 13, 2016 at 9:00 pm

          :-) Thanks Sowmya.

          Reply
      4. Pavani says

        October 10, 2016 at 7:06 pm

        Love love love this batata vada. These bring back so many childhood memories :-)

        Reply
        • Srividhya G says

          October 10, 2016 at 8:15 pm

          Thanks a lot Pavani. :-)

          Reply
      5. cookingwithsapana says

        October 09, 2016 at 8:52 am

        Batata vada looks so tempting .My all time favorite chaat.

        Reply
        • Srividhya G says

          October 09, 2016 at 10:06 am

          Thanks..

          Reply
      6. themadscientistskitchen says

        September 30, 2016 at 7:37 am

        I thought after the batata vadas in my canteen which we eat so often I will not want to see another batata vada. Your Vadas prove how wrong a person can be. I want them.

        Reply
        • Srividhya G says

          September 30, 2016 at 8:10 am

          :-) Thanks a lot

          Reply
      7. Smruti | Herbivore Cucina says

        September 29, 2016 at 11:20 am

        By far my favorite snack, Vadas looks super tempting. I think I am going to whip up a new batch this weekend :)

        Reply
        • Srividhya G says

          September 30, 2016 at 8:23 am

          :-) Thanks Smruti.

          Reply
      8. Sandhya Ramakrishnan says

        September 28, 2016 at 8:49 pm

        These are super inviting and I can eat them any time of the day.

        Reply
        • Srividhya G says

          September 29, 2016 at 4:12 am

          :-) Thanks Sandhya.

          Reply
      9. Kalyani says

        September 17, 2016 at 9:38 am

        That’s one plate of lipsmacking goodness :)) ur street food series is rocking !!!

        Reply
        • Srividhya G says

          September 17, 2016 at 6:11 pm

          Thanks a lot Kalyani.

          Reply
      10. Nalini says

        September 16, 2016 at 4:53 am

        That’s one tempting and addictive potato bondas.Nice presentation.

        Reply
        • Srividhya G says

          September 16, 2016 at 12:57 pm

          Thanks Nalini..

          Reply
      11. Harini-Jaya R says

        September 15, 2016 at 3:08 pm

        Potato bondas in any form are welcome for my family. These look so tempting.

        Reply
        • Srividhya G says

          September 15, 2016 at 6:28 pm

          :-) Thanks

          Reply
      12. Gayathri Kumar says

        September 14, 2016 at 8:03 pm

        Super Vidya. I love potato bondas and I know what you are going to post tomorrow. Waiting for one more delicious lip smacking chat..

        Reply
        • Srividhya G says

          September 15, 2016 at 8:33 am

          ha ha.. Thanks Gayathri. :-)

          Reply
      13. Suma Gandlur says

        September 14, 2016 at 4:13 pm

        I prepare the filling slightly differently but batata vadas are absolutely one of the tempting snacks.

        Reply
        • Srividhya G says

          September 14, 2016 at 5:23 pm

          Thanks Suma. Love to hear your version too.

          Reply
      14. usha says

        September 14, 2016 at 9:56 am

        That is a yummy looking batata vada. I think I line what your next post is. ?

        Reply
        • Srividhya G says

          September 14, 2016 at 1:54 pm

          :-) I know, its easy to guess right. :-)

          Reply
      15. Priya Suresh says

        September 14, 2016 at 9:17 am

        Those batata vadas are inviting me Vidhya, how crispy and beautiful they are, tempting to the core.

        Reply
        • Srividhya G says

          September 14, 2016 at 1:52 pm

          :-) Thanks much Priya

          Reply

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