Heard of MUMBAI BATATA VADA ? Here is the Recipe !!

Mumbai Batata Vada / मुंबई बटाटा वड़ा


Batata Vada is the world-famous favorite vegetarian fast food in Maharashtra, India. It literally means potato fritters. It consists of a potato mash patty coated with chickpea flour, then deep-fried and served hot with chutney. Batata Vada is of Maharashtrian in origin and is gaining popularity in the rest of India as well.

Mumbai Batata Vada, Maharashtra, India
6 persons
Preparation time
20 minutes
Cooking time
15 minutes
Teatime Snack
Recipe by
Ms. Rita Vaz

Ingredients (in alphabetical order):

For Potato Patties mix / आलू पैटीज़ के मिश्रण के लिए

½ Teaspoon
Asafoetida / हींग
2 Tablespoon
Cooking oil / खाना पकाने का तेल
1 Sprig
Curry leaves / करी पत्ते
1½ Tablespoon
Ginger garlic paste / अदरक लहसुन का पेस्ट
4 Nos.
Green chillies finely chopped / हरी मिर्च बारीक कटी हुई
1 Teaspoon
Lemon juice (or as required) / नींबू का रस (या आवश्यकतानुसार)
1 Teaspoon
Mustard seeds / सरसों के बीज
5 Nos.
Potatoes medium sized / आलू मध्यम आकार का
½ Tablespoon
Salt (or to taste) / नमक (या स्वाद के अनुसार)
½ Teaspoon
Turmeric powder / हल्दी पाउडर
250 ml
Vegetable oil for deep frying (or use as required) / गहरी तलने के लिए वनस्पति तेल (या आवश्यकतानुसार उपयोग करें)

For batter / घोलुवा के लिये

½ Teaspoon
Baking soda / बेकिंग सोडा
½ Teaspoon
Cumin seeds (optional) / जीरा (वैकल्पिक)
1½ Cup
Gram flour / बेसन
1 Tablespoon
Rice flour / चावल का आटा
½ Tablespoon
Salt (or to taste) / नमक (या स्वाद के अनुसार)
¼ Teaspoon
Turmeric powder / हल्दी पाउडर

Preparation Method:


Boil potatoes with salt and then peel, mash and keep aside.

Preheat a large pan with 2 tablespoon vegetable oil and add mustard seeds and cook till it splutters.

Add asafoetida, ginger garlic paste, chopped green chillies and fry for a minute till it slightly changes color.

Add curry leaves and turmeric powder, then give it a quick stir and add the potatoes to it.

Stir well till the potatoes are well mixed with the spices.

Turn off gas and when the mixture has slightly cooled down add the lemon juice and mix well.

Prepare small lemon size balls of this mixture and keep aside.

In a bowl mix the gram flour, asafoetida, rice flour, salt, baking soda, and cumin seeds.

To this add water as required to make a thick batter, the batter consistency should be thick and not watery.

Heat vegetable oil in a deep pan or Kadai.

Dip each potato balls in the prepared batter, coat well and deep fry in hot oil till golden brown.

Serve hot with Pav, dry garlic chutney or tomato ketchup.

Suggestions and Tips:

  1. One Batata Vada gives 156 calories. Out of which carbohydrates comprise 61 calories, proteins account for 15 calories and remaining calories come from fat which is 81 calories. One Batata Vada provides about 8 percent of the entire daily calorie requirement of a typical adult diet.
  2. Mashed potato mixture will turn sticky if the boiled potato has excessive moisture. If the mashed potato has excess moisture, cook it in a non-stick pan until excess moisture evaporates. Transfer it to a bowl, let it cool for few minutes and then add the tempering and mix properly.
  3. If you want to make them in large quantities, prepare the vadas in advance and deep fry them again at the time of serving for a crispy outer layer.
  4. To make the batter, add water (approx. 1/3 cup) little by little and keep stirring studiously so that the batter is smooth and lump-free. Consistency of the batter should be slightly thinner than dosa batter. If the batter is too watery then add 1-2 teaspoons gram flour and if it is too thick then add little water and mix well.
  5. Serve Batata Vada as a snack or side dish with green chilli and coriander chutney. It can also be served along with tomato ketchup.

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