Batata Vada
If you’ve spent any time in Mumbai, you must be familiar with batata vada. Though traditionally Maharashtrian, these fluffy balls of spiced mashed potatoes wrapped in a crisp besan batter are also much loved in Gujarati cuisine. In Mumbai, these are often tucked into a pav on the street corner to make the classic vada pav.
In my home, batata vada, was the ‘special’ snack, made by my mom for guests or whenever she wanted to turn a quiet moment into something a bit more memorable. Her batata vada are famous among our family and often requested by the extended family when they come to visit.
My version borrows heavily from hers. But I have adapted it slightly to the way I cook today. It’s simple, bright, and full of texture, with a fresh tempering of spices and a batter that fries up beautifully golden.
About this Recipe
Batata vada looks simple, but it’s all about balance. The potatoes need to be soft but not gluey. The tempering brings in layers of flavor without overwhelming the filling. The batter has to be thin enough to crisp, but strong enough to hold together in the oil.
It’s one of those recipes where small details matter: the crackle of cumin and mustard seeds, the heat from the chilies, the lemon that brightens the potatoes, and the turmeric that gives everything its color. When it comes together, you get a fritter that’s crisp on the outside and warm and comforting on the inside.
This is the version I make most often because it’s reliable, adaptable, and uses ingredients I almost always have on hand.
Batata vada is often served with Dry Lasan Chutney or Cilantro-Mint chutney.
Batata Vada (Spicy Potato Fritters)
Potato balls dipped in a garbanzo bean flour and deep fried
Ingredients
For the potato fritters
- 2 lbs potatoes (boiled and peeled)
- 1 Tbsp ginger garlic paste
- 1/4 tsp black pepper
- 12 curry leaves
- 1 serrano chili (finely chopped)
- 1/8 tsp asafoetida
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/4 cup firmly packed cilantro leaves
- 1 tbsp lemon juice
- 2 tsp salt
- 3 tbsp fresh pomegranate arils (seeds)
- 2 tbsp oil
For the batter and frying
- 1 cup besan (also known as garbanzo bean flour or gram flour)
- 2 tbsp rice flour
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1/2 tsp salt
- 3/4 cup water
- 4 cups vegetable or canola oil (for frying (The amount of oil depends on how big the pan you fry in is. Fill the frying pan about 3/4 full of oil.))
Instructions
For the Potato Fritters
- In a large bowl, coarsely mash the potatoes. You want to have some small chunks mixed in with the mash.
- In a medium frying pan, heat 2 tbsp oil. When the oil begins to shimmer, add the cumin seeds, mustard seeds, and asafoetida. Stir for about 10 seconds. Then add ginger paste, garlic paste, green chili, and half the chopped cilantro. Stir and cook for about 20 seconds. Add to the mashed potatoes.
- Add the turmeric, rest of the cilantro, salt, and pomegranate seeds to the mashed potatoes. Mix well.
- Form small balls with the mashed potato mixture but rolling about 1 tbsp of the mixture between your palms.
For the batter and frying
- In a medium bowl, whisk together the dry ingredients.
- Add the water and whisk. Do your best to remove as many lumps as you can.
- Heat the oil over medium-high heat in a medium wok or an electric fryer (a cast iron pan or a heavy bottomed stainless steel pot will work too).
- Test the oil by dropping a tiny bit of batter into the oil. If the batter bubbles and immediately rises to the top, the oil is ready.
- Dip the potato balls in the batter, using a fork, pull out the batter-dipped potato ball, and gently drop them into the hot oil. You can fry about 4 to 10 balls at a time, depending on how wide your pan is.
- Using a slotted spoon, stir the potato balls in the oil so that they cook evenly. When the batter turns golden brown, scoop out from the oil and drain onto paper towels.
Notes:
This recipe makes about 40 to 45 fritters.
Serve with green chutney, tamarind chutney, or ketchup.
Make sure to save the boondi (the little bits of fried batter that collect on the side). They are delicious on their own and you can also make raita with them.
These batata vada are super delicious even if you make them without pomegranate seeds.
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