Batata Vada

Batata vada is one of the most popular snacks. My aayi prepares it with a little difference. But I learnt this version of batata vada from my friend Poornima. When I went to her house last time, she had prepared this and I just loved it.

Last week one of our friend had visited us. He told us that he is going to some place for eating batata vada in the evening. I felt like having them too, but preferred doing it at home than going out in cold.

The batata vadas came out superb. Here is the recipe, I will post my aayi’s version sometime in future.

Potatoes 2 big
Besan (gram flour) 3/4th cup
Asafoetida(hingu) a pinch
Turmeric a pinch
Green chillies 2
Red chilli powder 1/2 tea spn
Tamarind pulp 1/4th tea spn
Mustard seeds 1/4th tea spn
Coriander leaves 2-3 strands
Curry leaves 4-5
Salt as per taste

Cut the potatoes into half and cook with a pinch of turmeric. Peel them and slightly mash with hand.
Heat 1 tea spn oil and add mustard seeds. When they start spluttering, add asafoetida, green chillies and curry leaves, fry for sometime. Add the mashed potatoes, salt, finely chopped coriander leaves and mix well. Remove from flame.
In a bowl mix besan, chilli powder, a little salt, tamarind pulp and a pinch of asfoetida with sufficient water to make a thick paste.
Heat oil in a kadai. Take a ball of potato mixture, dip it in the besan paste so that there is a thick layer of besan paste on potato ball and deep fry in oil. Fry till it gets a slight brown color.
Serve hot with tomato ketchup.

Serves : 2
Preparation time : 30min

33 thoughts on “Batata Vada”

  1. bdsn, Thanks for the comment.
    Potato is called as batate in North kanara kannada, konkani and batata in marathi. Actually “Aloogadde” is the proper kannada word for it.

    1. Receipe of batata vada is nice and delicious too.But when i prepare batata vada at home I’ll add little grated ginger and crushed green chillies .This gives a slight diffrent flavour

  2. Shilpa …Adding tamarind in new to me. Must try maybe gives a tangy taste. Feel like eating it right away after reading your post. Mu mom prepares it in different ways. Thanks

  3. Hi

    Do u know how to make that dry red pwdr which is generally put in Vada pav. I have tasted that in train when u used to go to Bombay.They used to put some spicy red pwdr ( i guess it is some sort of dry chutney) on Pav and then used to put the Vada in it. If anyone knows how to make that dry chutney pl let me know

    Thanks in advance

  4. shilpa and yukta-
    might this “dry chutney” be maulka pori? if so- here is a quick recipe from madhur jaffrey:

    2 t oil
    i big pinch of asafoetida
    1 t whole cumin seeds
    1/4 c urad dhal
    1/4 c channa dhal(or should this be daliya?)
    1/8 c toovar dhal
    2 t salt
    10 whole dried chiles

    heat oil, add asafoetida, then the cumin, fry for 10 seconds, add the dhals and fry til they turn reddish. grind these to a powder. then add salt and chiles and continue to grind until powder(i wonder if some would fry the chiles as well?) store in a closed container. this can be used dry or mixed with equal amount of oil/ghee.


    A traditional Maharashtrian recipe. Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney.

    Preparation Time : 5 mins.
    Cooking Time : 2 mins.

    Makes 1/2 cup.
    1/3 cup garlic cloves, peeled
    1/4 cup dried coconut (kopra), grated
    2 tablespoons chilli powder
    1 teaspoon oil
    salt to taste


    1. Heat the oil in a pan and sauté the garlic and coconut for 2 to 3 minutes over a medium flame.

    2. Cool, combine all the ingredients in a blender and grind till it is a smooth paste.

    3. Use as required.

    I hope this is of some help Yukta.

  6. hi
    its great to see such an easy recipe.
    i was serching for a good vada pav recipe
    and i found husband will be very happy. i will defnately try this. i frist ate vada pav when i have travelled to bombay and i miss it a lot.
    but now i dont miss it any more
    thanks a lot.

  7. Hare Krishna.i simply luv ur site shilpa.its really gr8 the amt of effort u put in 2 mk ur site so user friendly& helpful.may ur tribe increase.

    i wud lk 2 subscribe 2 ur site.i evn tried a couple of times but the no. of times i had 2 type d alphabets put me thr any othr way of doin it?

    Shilpa: Simi, thanks for kind words. Subscribing to the site is just two step process, enter mail id and it asks for a visual verification. I can’t simplify it more than that :(. There is no other way I can subscribe you. I am sorry.

  8. This looks like a delicious recipe! I like the idea of adding turmeric to the potato water- I’ll have to try that. I was planning to make vegetable pakora this week… maybe I’ll have to make this as well! And the best part is, it doesn’t have anything in it I’m allergic too. Thank you!


  9. hey i make vada’s too but part from all the other ingredients there definately is ginger-garlic paste in fact its a must…without ginger garlic paste babata vada is incomplete….wots ur say!!!

    Shilpa: Seema, its individual taste. There are many recipes for batata vada with different fillings. So I don’t think any recipe is incomplete. I make two types…one with garlic and the other without garlic(above one). I love both :).

  10. Pingback: Everyone is invited…. « A Mad Tea Party

  11. renuka sandip vasaikar

    hi shilpa

    great site was looking out for paani puri recipe but was unable to find in your mentioned recipes

    best wishes


    Shilpa: I had taken it down, now it is back.

  12. Hi Silpha,
    Unfortunately I don’t have any feedback for you yet.
    I was wondering if I could ask for your experienced opinion. Right now I am working on a healthfood line using products that don’t contain wheat and also use meat alternatives. It is a bit overwhelming because there are so many variations of different dumplings and snack foods in India:).

    I was wondering if the the batata vada could be used in a curry sauce and as an appetizer? Some recipes have also mixed the besan in with potato, maida and baking powder or soda as well as vegetables to make a potato dumpling. I would replace the madai with another flour. Would it be possible to boil a version instead of fry it? I have seen a boiled version with only besan and water. My goal is to make a dumpling that can be fairly high in protein and somewhat light, as well as appealing as an appetizer. I would love to hear your suggestions if you have the time.

    Thanx for a great site to learn from.-Chantal

    Shilpa: I don’t think these can be boiled, they will fall apart.

  13. Hi Shilpa,

    Your recipe brought back memories of eating Vada Pav and watching ‘Amchi Mati Amchi Manse’ in good old Bombay. Miss the yummy food and the FISH. No doubt about it fish in Canada cannot compare in taste to that back home. Thanks for creating this site for people like me whose taste buds crave for Indian cuisine.

  14. In the Potato mixture add some jeera, Lemon juice and sugar for taste and coriander Leaves. It will make the wada tastier.

  15. Hi
    I add a lot of green chillies and garlic paste(coarsely ground) and fry it in oil before adding the potatoes and it definitely makes a difference, never tried adding tamarind pulp to the besan will try next time. thx

  16. i love your cooking style! the dishes range from simple to exotic, and through all of them, your cooking style is uniquely simple and easy to do!!!
    Thanks so much for having this site up! Look forward to more!

  17. HI SHILPA,

  18. Dear All,
    nice website & also nice response frm u all.
    U can try foll. 4 ur kids:
    1 beaten egg+pinch of garam masala+salt to taste+pinch of chilli powder.
    Make bread into 4 pieces. Dip it in the above mixture and fry both sided on the pan. Serve hot
    2 mins

  19. I would like to know the besan u r talking about i tried to make cant get tht restaurant type thicklayer. Suggest me some thing toget a thick layer of besan in batata vada.

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