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batata vada recipe mumbai style close view

Batata Vada Recipe

Crispy Mumbai-style batata vada with a spiced potato filling and airy gram flour batter.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Potato filling
  • 4 medium boiled potatoes, peeled and mashed
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 8 curry leaves, chopped
  • 2 green chilies, finely chopped
  • 1 tsp grated ginger
  • 1/4 tsp turmeric powder
  • 2 tbsp coriander leaves, chopped
  • salt to taste
  • 1 tbsp lemon juice
Batter and frying
  • 1 cup besan (gram flour)
  • 2 tbsp rice flour
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/8 tsp baking soda
  • 3/4 cup water (approx.)
  • salt to taste
  • oil for deep frying

Method
 

Step by step
  1. Heat oil in a pan and crackle mustard seeds.
  2. Add curry leaves, ginger, and green chilies. Saute for 20 to 30 seconds until aromatic.
  3. Add turmeric, mashed potatoes, salt, and lemon juice. Mix thoroughly and cook for 2 minutes.
  4. Switch off heat, add coriander leaves, and cool the mixture fully.
  5. Divide filling into equal lemon-sized balls and keep ready.
  6. For batter, whisk besan, rice flour, turmeric, chili powder, salt, and soda. Add water gradually to make a thick flowing batter.
  7. Heat oil to medium. Dip each potato ball in batter, coat well, and slide carefully into oil.
  8. Fry on medium heat in batches. Turn occasionally until evenly golden and crisp.
  9. Drain on rack or paper and rest for 2 minutes before serving.

Notes

Tested draft with expanded details for editorial review before publish.