Batata Vada Recipe

Batata Vada is a popular Indian street snack that embodies comfort and flavor. These golden, fried potato dumplings are a wonderful blend of spices, resulting in a popular snack across the country. As we go into the heart of this recipe, let’s look at the history and cultural significance of Batata Vada.


Batata Vada, which originated in the state of Maharashtra in western India, has a long history dating back to the 1960s. The term “Batata” means potato in Marathi, the native language, while “Vada” alludes to a deep-fried fritter. This renowned street meal was originally served in local cafes known as ‘Vada Pav’ stalls, where it is frequently sandwiched between a pav (soft bread) with chutneys, resulting in the famous Vada Pav. Batata Vada has become a popular snack not only in Maharashtra, but across India.

Batata Vada

Batata Vada Recipe:

Batata Vada

Enjoy thecrispy richness of Batata Vada, a traditional Indian snack that combines thewarmth of mashed potatoes with a variety of spices. Follow our step-by-stepinstructions to recreate this street food phenomenon at home and delight yourtaste buds with a symphony of flavors.
Prep Time30 minutes
Cook Time18 minutes
Course: Breakfast, Snack
Cuisine: Indian
Keyword: Batata Vada
Servings: 2
Calories: 200kcal


  • 1 Mixing bowls
  • 1 Potato masher
  • 1 Frying pan
  • 1 Slotted spoon
  • 1 Kitchen towels
  • 1 Plate for serving


  • - 4 large potatoes boiled and mashed
  • - 1 cup gram flour besan
  • - 1/2 cup rice flour
  • - 1 teaspoon mustard seeds
  • - 1 teaspoon cumin seeds
  • - 1/2 teaspoon turmeric powder
  • - 1/2 teaspoon asafoetida hing
  • - 2 green chilies finely chopped
  • - 1 tablespoon ginger-garlic paste
  • - A handful of fresh coriander leaves chopped
  • - Salt to taste
  • - Oil for frying


Step-by-Step Guide:

Step 1: Prepare the Potato Mixture.
- Begin by cooking the potatoes until fork-tender. Peel and mash in a large mixing dish.
- In a pan, heat one tablespoon of oil. Combine the mustard seeds, cumin seeds, asafoetida, and green chilies. Sauté the seeds until they crackle.
- Combine ginger-garlic paste with turmeric powder. Cook for one minute.
- Add this tempering to the mashed potatoes, along with the chopped coriander leaves and salt. Mix well.
Step 2: Form the Batata Vada
- Shape tiny amounts of the potato mixture into spherical balls. Ensure they are smooth and free of fractures.
Step 3: Make the Gram Flour Batter
- In a separate bowl, add gram flour, rice flour, turmeric powder, salt. Gradually add water to create a smooth, lump-free batter.
Step 4: Coat the potato balls.
- Heat the oil in a frying pan over medium heat.
- Dip each potato ball into the gram flour batter to ensure a uniform coating.
- Carefully drop the coated potato balls into the hot oil, frying until golden brown. Use a slotted spoon to remove them and set them on kitchen towels to absorb any leftover oil.
Step 5: Serve Hot
- The Batata Vada is ready to be served! Pair it with mint chutney or tamarind sauce.


With its humble origins and explosive flavors, Batata Vada is a favorite among both street food fans and home cooks. The golden, crispy skin of the seasoned mashed potatoes provides a wonderful experience that crosses regional boundaries. Recreate this popular meal in your own kitchen and experience the best of Indian street food.

Read also: Top 10 Best Of Western Indian Cuisine

Read Also: 10 Amazing Winter Dishes To Keep You Warm In India

Read Also:- The Top 7 Most Common North Indian Delicacies: A Flavorful Odyssey

Learn More about the vast Indian Foods here: TASTEOFINDIAAA…


Indian Culinary Journey

Scroll to Top