Batata Vada is a popular vegetarian street food in Maharashtra. It accurately means Potato Fritters. The name ‘Batata’ means potato in Portuguese which introduced potatoes in India. In South India, Batata Vada is well-known as “Potato Bonda”.
Batata Vada is a famous Maharashtrian snack. Batata Vada Recipe is prepared with mashed potatoes, gram flour, coriander leaves, green chillies, and spices like asafoetida and turmeric.
A few more Maharashtrian recipes which you can make at times are:
Batata Vada Recipe
Ingredients (Serving 4)
6 medium-sized potatoes
1 medium-sized onion (optional)
1/2 cup refined oil for deep frying
For Tempering (Tadka)
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds (Jira)
1/4 teaspoon turmeric powder
1 pinch of asafoetida (hing)
1 and 1/2 cloves garlic
3 pieces green chilies
1/2 inch ginger
1/4 teaspoon red chili powder
Salt as required
1/2 sprig curry leaves
1/2 a handful of coriander leaves
1/4 teaspoon lemon juice
For the Batter
1 cup gram flour (besan)
1/4 teaspoon red chili powder
1/4 teaspoon turmeric powder
Salt as required
1 pinch asafoetida (hing)
Baking Soda as required
1/3 cup water (or more)
How to make Batata Vada
Step 1 Boil and mash the potatoes.
1. To prepare this beguiling recipe, first, rinse and then add 6 medium potatoes in a pressure cooker and enough water to cover them. Pressure cook for 3-4 whistles.
2. When the pressure falls on its own, eradicate the top.
3. The potatoes have to be cooked well and should be soft. To ensure if the potatoes have boiled, pierce a knife through the center of potatoes and it should be slid smoothly without any resistance.
4. Let them become cool and peel their skin.
5. Then mash them in a bowl with a fork or potato masher. Don’t mash too much.
Step 2 Making the green chili + garlic + ginger paste.
1. In a small grinder take 3 pieces of chopped green chilies, 1 and 1/2 chopped garlic, and 1/2 inch chopped ginger.
2. If you want to give a spicy taste to vadas, you can add more chilies. Then add 1-2 tablespoons water and grind it to a smooth paste.
3. You can also use a mortar-pestle to crush ginger, garlic, green chilies. Then there is no need for adding water if you are using mortar-pestle.
Step 3 Prepare the filling mixture.
1. For preparing the filling, heat 1 tablespoon oil in a small pan, and keep the pan on a low flame. Add 1/4 teaspoon mustard seeds and let them crack and pop.
2. When the mustard seeds crackle, add 1/4 teaspoon cumin seeds (Jira). Fry for a few seconds till the cumin seed becomes brownish and also crackles. Then optionally, add chopped onion and sauté the onions till translucent.
3. Now add 1/4 teaspoon turmeric powder and a pinch of asafoetida (hing). Stir it and then add garlic + ginger + green chili paste. The paste will splutter, so be careful. Mix and stir it.
4. Now add 1/4 teaspoon red chili powder and salt as required. Then add 1/2 sprig curry leaves (chopped). Sauté the paste for 1-2 minutes on a low flame till the raw aroma of both ginger and garlic go away.
5. Now add mashed potatoes with coriander leaves in it and add 1/4 teaspoon lemon juice in the filling mixture and turn off the flame and transfer it to a plate and keep it aside.
Step 4 Give the mixture the shape of balls.
1. Take a small portion from the potato mixture and make medium-sized balls and slightly flatten the balls as it helps to fry the vadas easily. Then keep aside for further use.
Step 5 Prepare the batter
1. In a separate bowl, take 1 cup gram flour (besan), 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder.
2. Then add, 1 pinch of asafoetida and baking soda as required salt as required as per your taste. Now add 1/3 cup water to the batter and mix well to avoid the formation of lumps.
3. The batter should be smooth and quite thick so adjust water and seasoning according to your preference for the batter.
Step 6 Deep fry the vadas.
1. Now, heat oil for deep frying in a kadhai or wok and keep the flame medium. Meanwhile, dip the vada balls in the batter.
2. Once the oil is adequately heated, deep fry the vada balls coated in batter. Fry all the sides till they become crispy and golden brown.
3. Repeat the same procedure for all the vadas and then place it in a kitchen paper towel which will drain the excess oil.
Serve hot and delicious Batata Vada with the fried salted green chilies or with green coriander chutney/ketchup.