Batata Vada Recipe | How to Make Batata Vada Recipe

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Batata Vada is a fried snack of batter-coated potato-filled pakodas. It takes some time to make but it turns out absolutely amazing. I am sharing this delicious Maharashtrian style aloo vada recipe. I am sure you will love this Indian street food snack. (Batata Vada Recipe)

What is Batata Vada?

It is a popular street food snack of Mumbai. In Marathi language, ‘batata’ means ‘potato’ and ‘vada’ means ‘fried snack’. Hence the name. Batata Vada is known as Batata Bonda in South India. In Mumbai and the rest of Maharashtra these snacks are called batata vada. There are many variations in the method of making potato saran. Even in Maharashtra, Batata Vada is different in different areas like Pune, Nashik, Kolhapur etc.

Actually, in Mumbai itself its taste varies from different vendors. By adding different spices to the potato filling, its taste becomes different. We use the same potato vada in vada pav. These potato flatbreads are best enjoyed when served hot with spicy green chutney and dry garlic chutney. We also like to eat it with masala tea as an evening snack.

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Time to make Batata Vada:

It takes 20 minutes to make Aloo Vada Sauce. Once ready, this recipe takes 25 minutes to prepare and the total cooking time is 45 minutes. If prepared with the method given below, this dish is sufficient for 5-6 members.

Batata Vada Recipe | How to Make Batata Vada Recipe

Material:

• To cook potatoes in pressure cooker
• 250 grams potatoes or 4 medium potatoes
• 2 cups water
• For Ginger-Garlic-Green Chilli Paste
• 1 to 2 green chillies
• 1 teaspoon chopped ginger or 1 inch ginger
• 5 teaspoons minced garlic or 4 medium garlic cloves
• 1 to 2 teaspoons water for paste

For Potato Filling

• 2 tbsp chopped coriander leaves (dhania patti)
• salt as required
• ¼ teaspoon lemon juice

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To add tempering to potatoes

• 1 tablespoon oil
• ½ tsp mustard
• ½ tsp cumin
• ¼ tsp turmeric powder
• 1 pinch asafoetida
• 6 to 7 curry leaves – chopped

For Batata Vada Batter

• 1 cup gram flour
• Add ⅓ cup 1 tbsp water or as required
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• Add ½ tsp salt or as required
• 1 pinch baking soda
• Oil for frying as required

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for roasting green chillies

• 2 to 3 green chillies
• 1 to 2 pinches of salt

How to make Batata Vada:

 pressure cooking potatoes

• Wash and then put 250 grams potatoes or 4 medium potatoes in a 2 liter pressure cooker. Also add 2 cups of water.
• Pressure cook on medium flame for 7 to 8 minutes or till 5 to 6 whistles.
• When the pressure subsides on its own, remove the lid. It is important to cook potatoes well. Remove the potatoes and let them warm through.
• When the potatoes are hot, peel them, cut them into pieces or mash them with a potato masher. Do not mash too much.
• Add 2 tablespoons chopped coriander and salt as required to the mashed potatoes.

Make green chilli garlic ginger paste

• Grind 1 to 2 green chillies (chopped), 1 teaspoon chopped ginger and 5 teaspoons chopped garlic in a small grinder. Adding more green chillies will make its taste spicy.
• Add 1 to 2 tablespoons water to it and make a smooth paste.
• You can also use a pestle and mortar to crush ginger, garlic and green chillies. There is no need to add water when grinding in a mortar and pestle. Keep aside.

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For Mashed Potatoes Filling:

• Heat 1 tablespoon oil in a small pan. Keep the fire low. Add ½ tsp mustard and let it splutter. Use any neutral flavored oil.
• When the mustard starts crackling, add one and a half spoon cumin seeds in it.
• Fry for a few seconds until the cumin seeds change color and start crackling.
• Add ¼ teaspoon turmeric and 1 pinch asafoetida. Come fast
• – Now add ginger garlic green chilli paste. The paste will burst, so be careful. Mix and stir.
• – Then chop 6 to 7 curry leaves in it.
• Fry the paste on low flame for a few seconds until the raw aroma of both ginger and garlic goes away.
• – Now add the entire fried mixture to the mashed potatoes. Mix very well.

preparing potato filling

• Add ¼ teaspoon lemon juice and ¼ to ½ teaspoon sugar to it.
• Adding sugar is optional and can be omitted.
• Mix very well. Check the taste and add more salt if needed.
• – Then make medium sized balls of the potato mixture. Flatten the potato balls a bit as these vadas help in frying easily. Keep aside.

making gram flour

• In another bowl, take 1 cup gram flour, 1 teaspoon turmeric, 1 teaspoon chili powder, 1 pinch baking soda and half teaspoon salt or add as per taste.
• You can add gram flour instead of gram flour.
• Add ⅓ cup 1 teaspoon water little by little. Start whisking.
• Add water little by little and beat until a smooth batter is formed. Make a medium thick batter. Keep aside.

Fry Aloo Vada

• – Heat oil for frying in a pan. Keep the flame medium. Use your favorite flavored oil.
• When the oil in the pan becomes hot, carefully take out ¼ to ½ teaspoon of hot oil with a long spoon and drop it into the batter. Mix very well.
• Check the batter a little in the oil and it should rise slowly and steadily. – Now the oil for frying potato vada is ready. Keep the flame on medium-low or medium.
• – Take potato vada and dip it in gram flour.
• Slowly coat the batter evenly all over.
• – Then slowly put the potato vada in hot oil.
• Do not crowd the pan too much. Add it according to the size of the pan. Fry on medium flame.
• When one side becomes opaque, firm, slightly crisp and lightly golden, turn each potato vada with a spoon. Continue frying on the other side also.
• When the other side becomes light golden, turn them again.
• Flip twice in this manner until it turns golden. Remove as much oil as possible with a slotted spoon.
• Place them on kitchen paper towel. Fry the remaining batch of potato pakodas in the same manner.

fry green chillies

• Add 2 to 3 green chillies in the same oil and fry them. Cut each green chilli before frying so that it does not burst in the hot oil.
• – Fry the green chillies until they become slightly crisp.
• Drain on kitchen paper towel.
• When the green chillies become hot, sprinkle a little salt on them. Add salt to green chillies.
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• Serve Aloo Vada with hot fried salty green chillies, sweet tamarind chutney, coconut chutney and coriander chutney. You can serve them with pav (dinner roll) or bread or burger bun.

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