Soya-batata vada

Last few days have been pretty bad for us. We are put on a strict diet. I really get very lost when I want to cook something and I cannot, I am trying to tone that down and so far I am at least 75% successful. So for next few days, you will find some unusual combinations here from me, I know some of you are thanking my aayi to keep sanity to this blog ;). Oh, by the way, broadband connection at my native place has some problem, so she is not able to post anything. I hope they get the connection up and running soon.

About a month ago, Anita announced about a batata vada party. I wanted to participate because batata vada – spicy potato mixture coated with gram flour batter and deep fried, is one of my favorite snack from my childhood. But due to the strict diet, I did not know if it was possible. Then Jai of Jugalbandi came up with a brilliant idea of making them in appe/appam/aebleskiver pan. Thank you Jai, I was almost going crazy looking at all those vadas posted by every blogger.

Now you may ask me why soya? Well, I noticed that many bloggers have come up with their own versions of batata vadas for the event. I also wanted to send something to JFI -soya hosted by Sia. Thanks to dear Gowri, I have bought a pack of soya granules (I could not find crumbles suggested by her, but found granules in Indian store). So I thought of using them.

Now the verdict – they were absolutely delicious. V was so happy to find one of his favorite snacks after a long time. Since he loves the taste of soya, he enjoyed them thoroughly. I did not feel guilty about making them as I have not deep fried them and soya is full of protein, so that was an added advantage.

Please check out my other recipes for more traditional batata vadassimple batata vada, Aayi’s batata vada, Vada pav.

Ingredients for stuffing:
1/2 cup soya granules
1 cup cooked, peeled and mashed potatoes
1/2 tea spn mustard seeds
A pinch turmeric
A pinch asafoetida
4 green chillies
1 tbl spn fresh/frozen coconut(optional)
3-4 curry leaves

Ingredients for cover:
1/2 cup besan (gram flour)
1 tbl spn rice flour
1/2 tea spn chilli powder
1/4 tea spn ajwain

Soak the soya granules in warm water for 10mins (or cook according to package instructions)
Heat oil and add mustard seeds. When they start popping, add curry leaves, green chillies, asafoetida, turmeric. Fry for a min and then add soya, salt and potatoes. Close the lid and let it cook for 2-3 mins. Mix well, add coconut and mix. Take off heat and let it cool to room temperature.
In a separate bowl, mix all the ingredients for the cover with water. Do not make it too watery or to thick.
Heat appe/appam pan. Make small balls of the stuffing and dip them in the cover batter. Fry keep them carefully in each slot. Fry them from all sides (or if you don’t have the pan, deep fry them in hot oil). Serve hot.

Serves : 2-3
Preparation time : 25mins

39 thoughts on “Soya-batata vada”

  1. A wonderful take on the traditional! This in not an absolutely healthy snack – not that it wasn’t before! Jai idea is such a winner – I’m trying it next time for sure!

    Shilpa: Yes, Jai’s idea is great. Now atleast I can make it once in a while (wish he can come up with something for puri :D).

  2. Shilpa, you are forgiven! You did not use onions or peas.

    A+ to you for being creative, too!


    Shilpa: Ooooo I can’t believe this, thank you thank you :).

  3. OMG! Quick get your aayi’s connection back- even if you must use magic! Soy granules??? Oh! Insane! Blasphemy! But actually they don’t look bad… 😀

    I like the touch of coconut in the filling (is that allowed Manish?) and ajwain in the batter- yes, I’ll have a few. At least 5. Do you deliver yet? 😉

    Shilpa: Yeah sure :). Arrange for a private jet 😉
    Arey, I atleast made a “batata vada”, where is yours??

  4. Shilpa is allowed to add anything she wants. Anita, on the other hand, is not. Neither are you, Pel.

    Shilpa: V is asking what is the meaning of this comment ;), he is not convinced by my answer

  5. Hi,
    Great recipe, liked the idea of adding soya to potato.
    pic looks great too.
    Hey Shilpa, I would like to request a recipe , its ‘chicken lollipop’ made from chicken wings. I know a little bit about it but don’t know how to get the meat on one end and form the ball out of it (bone) and since you post ur recipes with stepwise photos please please post this .


  6. i knew it. shilpa’s vadas must have coconut. anything from shilpa’s kitchen must have coconut. and soy is a great idea. i don’t like batata vadas ‘cos the inside is all pasty. soy granules solve that problem, i think.

    Shilpa: Haha… Yes. I love coconut and use it in almost everything :). But I am trying to tone that down too ;).

  7. hi Shilpa,

    indeed a very healthy one does not have to feel guilty making batata vada. Only thing, I need to buy the appam pan!!!


    For chicken lollipops, visit to see a live video on how to make these. After watching this, hubby has become an expert at making th chicken lollipops !!!

  8. Batata vadas are my favourite ones.I hardly make them as I try to avoid deep frying.Now you made my life easier.I am going to try this one pretty soon.

  9. Hi shilpa,
    This looks quite interesting as i never tried this vada with soy chunks.
    But did u mash the soy/potato mixture before dipping in the batter?????

    Shilpa: Actually the potato is mashed, so it holds together the mixture pretty well. I did not mash soya.

  10. Question: Do i need to use any oil in the appe tava?

    Shilpa: Depends on what kind of tava you use. The cast iron one needs more oil. My mom has a tava which alooks like aluminum but slightly heavy, which needs less oil. I have non stick, which does not require any oil at all. But I do add just a drop in each slot, just for taste and crunch.

  11. Wow Shilpa, everything about this Batata Vada, from the Soy to the frying, is just great !!! I don’t have the appe kayli, but now I want to get it really soon…

  12. hey this is totally new…making batata wasa in appe kaili is great…no deep frying business…..I will have to try this…
    btw whats with dieting….you are slim already …..:)

  13. Hi… Very interesting blog & so many exciting recipes! I included u in my blog roll!

    I’ll surely try this recipe soon. I don’t have a appam pan here. However, I bought a pan cake puff pan from bed bath & beyond which will serve the purpose perfectly! It is very similar to the appam pan – cast iron with a non-stick coating – so no need to use oil!!!

  14. Hi Shilpa, am back frm vacation, went thru all ur innovative n traditional recipes hv come up this blog! Amazing, soy b-vada in appe kayli! It looks crisp n tasty! Tooo good! There r no words to thank you and Varada pacchi enough! Boon to foodies,tks for sharing!

  15. very brilliant recipe of batate ambado in appe kaili. hav aajichi try kartha
    thanks a lot i think this consumes less oil and really is a low calori batata vada

  16. These look so yummy — what a creative use of ingredients to adapt a recipe to your diet. I look forward to trying both your original and this soya version!

  17. So creative Shilpa!
    Love the soya! and growing up in Mumbai, batata vadas are my fav! Yumm! I particularly love them in a paav with lasuN chutney – vada pav! :-))

    and no dieting for Chauti!
    where are the modaks?
    am sending over my private jet! 😛

    Shilpa: Can you please send some modaks on the private jet 😉 ?

  18. WOW !! what a wonderful idea ! Batata vada without deep frying !
    Tried it this weekend.It was a big hit with my husband and son.I think we all ate more than we usually do.

    Thanks Shilpa.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top