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Batata Vada is Popular Mumbai street food snack. Spicy mashed potatoes are coated with a batter and deep-fried to crispy golden perfection. Serve Batata vada with a side fried chilli, green chutney with a hot cup of masala chai. It makes an excellent potato snack or breakfast!
Batata vada is also known as aloo vada is a potato snack recipe from the streets of Maharashtra. Potatoes are known as ‘Batata’ in Marathi and Vada means ‘fried dumpling or fritter’ so it literally translates to deep-fried potato dumplings.
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You can also call it a fried Potato stuffed fritter or a fritty as they call it in Italy.
Call it by any name but it is one of very delicious and popular Indian street food that you can now find across the world. If you have not tasted it or made it before Let me show you how to make Batata vada or Aloo vada my way.
Why am I saying my way? Because there are many different variations of the potato stuffing. The taste and ingredients for potato stuffing changes due to spices used in the different regions.
Mumbai batata vada is slightly different from Gujarati batata vada which has a slightly different spice profile. The similar way within Maharashtra the spicy potato stuffing is different in different regions of Maharashtra. Pune, Kolhapur, Nashik, Mumbai all have different spiced potato filling.
Potato Stuffing for vada changes even in different homes. I make almost 7 different types of potato stuffing so it always tastes different and in my home, they thrive on a variety of food.
Now enough talk let’s get to the Recipe:
Mumbai Batata Vada
- It’s gluten-free, vegetarian Potato snack
- There are many different versions of Batata vada because of different spices used in potato stuffing.
- It is a deep-fried snack
- Potatoes in Marathi and Gujarati are known as Batata and Bateta respectively.
- Potato in Hindi is known as Aloo
Ingredients
The recipe is made into two parts: So I am sharing the ingredients separately here
Potato Stuffing Ingredients:
My version of Batata vada has the following ingredients for potato masala.
Boiled and mashed potatoes, ginger, green chillies, coriander leaves/cilantro, cumin, coriander powder, salt, red chilli powder, turmeric powder, dry mango powder.
Batter for Vada
I coat spiced potato balls in gram flour/besan batter. For making it I mix gram flour and water and spice the batter with salt, red chilli, ginger and green chilli paste and a pinch of baking soda. The batter consistency is like pakoda batter neither too thick nor watery. You can see that in the video I have shared in this post.
I sometimes add cheese in the spiced potato masala and sometimes I skip. Traditionally it is not added but it gives a nice gooey texture to vada.
Oil: You can use any neutral tasting high smoke point oil to deep fry these batata vadas. I use Canola oil.
Batata vada video Recipe
FAQs Regarding the Recipe
How To Serve Batata Vada
I serve it with chutneys. You can serve dry red chutney, green chutney and tamarind chutney if you want. Vada Pav is another delicious snack you can make by sandwiching these vada in Mumbai pav with fried green chillies and serve with Masala Chai or coffee.
How To Store it
I make it a point to make an extra batch. These homemade batata vadas can be stored in an airtight container in the fridge for 2-3 days.
Can You Freeze Batata Vada
Yes, You can freeze them. If you want to freeze batata vada do not completely fry them. Just fry them till they are half done and drain them onto a paper. Now freeze them in a ziplock bag. When You want to serve them take them out of the freezer, thaw and then either deep fry till golden and crispy or Air-fry.
How to make Baked Batata Vada or Air Fried?
Follow the recipe to the point of making vada and coating them in the batter. After dipping these Aloo vadas in besan batter place them in a baking tray lined with parchment paper. Spray them with oil nicely and bake in a preheated oven at 400F for 18-20 minutes. Turn them once in between so they are crispy and golden brown from all sides.
Similarly, if you are not baking them and want to make batata vada in an Air fryer you can Air fry them in a preheated air fryer at 200C for 15minutes.
Recipe Notes and Pro Tips
- You can make a variety of potato stuffings by changing up spices you use for tempering mashed potatoes.
- Traditionally it is made with just potatoes. But if you like you can add more veggies like peas, carrots, onions etc.
- I sometimes add chopped paneer or tofu to add protein and taste.
- While making batter make sure that it is perfect consistency. Not to thick nor too watery.
- For deep-frying oil should be hot. If you put Vada in cold oil it will absorb too much oil. However, if youfollow certaintips while deep frying, your food is likely to absorb lesser oil.
More Mumbai Street Food Recipes
If you are fan of Mumbai street food you might like to check many other recipes of Mumbai street food on my website too.
- Ragada Pattice,
- Mumbai Vada Pav,
- Misal Pav,
- Masala toast
- Instant Dahi Vada
- Mumbai PavBhaji,
- Dahi Sev Puri Chaat
Few More Indian Street Food Recipes
- Paneer ki Tikki Recipe | Paneer and Poha ki Tikki
- Chana Chaat Recipe | Chickpeas Chaat
- Matar ki Tikki Chaat
📖 Recipe
Batata Vada Recipe | Mumbai Batata Vada | Aloo Vada
Easy and simple Batata vada recipe, step by step. Popular Mumbai street food from Maharashtrian Cuisine.
5 from 2 votes
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Course: Breakfast, Snack, tiffin
Cuisine: Indian, indian cuisine, maharashtrian
Keyword: 20 Minutes, aloo, aloo recipe, Aloo snack, batata vada, bateta vada
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 364kcal
Author: Rekha Kakkar
Ingredients
- 500 grams Potatoes boiled and coarsely mashed
- 1 tablespoon ginger grated
- 1 teaspoon green chillies chopped
- 4 - 5 tablespoon coriander leaves
- ½ teaspoon mustard seeds
- 1 cup gram flour
- turmeric powder
- to taste salt
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon chaat masala powder
- Oil to deep fry
- 1.5 cup Water (plus more if required)
Instructions
Cooking Potatoes
Boil potatoes in a pressure cooker. For this rinse and wash potatoes and pressure cook till 3-4 whistles. Allow the pressure cooker to cool naturally then take out the potatoes, peel them and mash with a potato masher.
Potato filling for batata vada
Heat 1 & ½ tbsp. oil in a pan. Add mustard seeds. Once they start spluttering, add coriander leaves. Add the ginger and chopped chillies. Saute it for a minute.
Now add coriander powder and chaat masala, salt, red chilli powder, turmeric powder and mix it well. Add 2 tablespoons of water and add coarsely mashed potatoes.
Keep the potato filling aside and let it cool.
Making Batter
In a mixing bowl, Mix gram flour, a pinch of teaspoon turmeric powder, ½ teaspoon red chilli powder and salt to taste. Add water and whisk it into a smooth and thick consistency batter.
8 equal sized balls of potato filling, now dip these balls and coat these balls into the gram flour batter we made.
Frying
Heat up enough oil in a pan that is enough for deep frying.
Now drop these batter coated balls in the hot oil very carefully and fry them on medium high heat. when they are golden brown from all side, with the help of a slotted spoon take them out of the pan onto a plate lined with kitchen napkin.
Serve them hot with coriander mint chutney and spicy fried green chilli dry red garlic chutney and a cup of masala chai.
Video
Nutrition
Serving: 2pc | Calories: 364kcal | Carbohydrates: 45g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 939mg | Fiber: 9g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 16.6mg | Calcium: 60mg | Iron: 6.5mg
