Nothing beats piping hot Gujarati style Batata Vada. These potato fritters have a fluffy spiced mashed potato filling and go wonderfully with a hot and sweet chutney especially for Batata Vada.

Serve these alongside with Karak Chai for evening snack or Indian style high tea.


What is Batata/Bateta or Aloo Vada?

Bateta or aloo translates 'Potato' and Vada AS 'fried dumplings'. These are deep-fried spicy mashed potato balls that are coated in gram flour batter then deep-fried in oil.

Basically, these drool-worthy and finger-licking deep fried vadas are hugely popular street food throughout India, especially in Mumbai.

Every region, household or vendor has its own recipe, you'll find lots of variation particularly in the stuffing, but one thing is sure that your tastebuds will definitely get a treat.

Batata Vada

✓So irresistible

✓Vegan, Gluten-free

✓Serve as a farsan in Gujarati Thali

✓Party or tea-time snack

✓Easy to serve as a starter

Along with these, we can't get enough of our Aloo Bread Vada, Farali Mogo Vada and Farali Buff Vada

Difference between Gujarati and Maharashtrian Batata Vada

Gujarati batata vada or Bateta Vada are made WITHOUT garlic, curry leaves and turmeric powder.

Powdered sugar and crushed fennel, coriander and black peppers are ADDED for Gujarati touch. 

In Gujarati vada batter or stuffing NO turmeric, red chilli powder or raising-agent added and the outer layer is not crispy.

Difference between Aloo Bonda and Batata Vada

In south India, these fritters are known as Aloo Bonda and instead of dipping in gram flour batter, cornflour is directly added to the mashed potato filling then deep-fried in hot oil.

Which potatoes work best?

For bateta vada, we need floury potatoes such as King Edwards or Marie piper as these potatoes don't have much moisture in them.

Waxy potatoes stick and leave a lump in the filling, also the moisture stays in them and for a filling, we do need dry mashed potato as possible.

Using Instant Mashed Potato for Batata Vada filling

To speed up the preparing process, you can also use Instant Mashed Potato from the supermarket. This packet mashed potato is a brilliant alternative than boiling then mashing potatoes yourself.

Keep the mashed potato thick. Just use boiling water to make the mash (packet instructions may tell you to add milk/butter but do not use any other ingredients other than water).

Once you have made the Instant mash, use a smaller pan to make a vaghar and pour over the top of the mash. This speeds the process even more as you won't be cooking the filling and making it hot. This way, the mixture stays cool and you can get on with the cooking faster.

Why do Bateta vada break in oil?

There could be several reasons for this.

Make sure filling is lump free and dry as possible if too much moisture in the stuffing when frying it expands and vada breaks.

The batter should not be too thin.

Don't fry too many in one batch.

Make sure the slotted spoon you use does not break them by accident.

Take care when turning.


1. Potatoes - find floury potatoes.

2. Besan/gram flour - fine variety

3. Green chilli/ginger - crushed 

4. Cashew Nuts - for nut-free version avoid adding

5. Sultanas

6. Crushed fennel, black pepper and coriander seeds

7. Oil - to deep fry vegetable or sunflower oil works best.

8. Powdered sugar - doesn't release its own moisture and keeps the stuffing dry.

9. Lemon juice - fresh or bottled

10. Freshly chopped coriander - make sure there is no moisture left in the leaves.

11. Sesame seeds

12. Garam masala

퐅 Instant Pot Potatoes

Potatoes cook very quickly in a stovetop pressure cooker or in Instant pot. To cook in IP

Place potatoes in the base pot, add water.

Close the lid.

Choose HIGH PRESSURE and select 7 minutes, turn the safety valve to sealing position.

After 15 minutes NPR open the lid, remove cooked potatoes, peel the skin and mash it.

How to make Airfryer Batata Vada

Preheat air fryer at 180C for 5 minutes.

Place liner or butter paper or foil in the basket, spray some oil.

Arrange dipped potato balls in a single layer ( 4-5 maximum)

Air fry for 20 minutes, flip it otherwise halfway through cooking.

Keep an eye on after 15 minutes.

Serve hot.

🥫 Storage

Fridge - These are taste wonderful while hot and fresh, however, they stay good in the fridge for a day. Reheat in the oven for 10-12 minutes before serving.

Frozen Batata Vada

To freeze Batata Vada, first, make as usual, once they are cooled, place them in a single layer on a baking tray.

Put the tray in the freezer until they are frozen, then store them in a zip lock bag and put that bag in an air-tight container.

Re-fry again from frozen or bake them in the oven thoroughly.

Chutney for Batata Vada


Chilli sauce

Tomato Ketchup

Cumin seeds/jeera

Coriander leaves



Crush the garlic, cumin seeds and coriander leaves using a pestle and mortar. Mix with the chilli sauce and tomato ketchup

Alternatively, serve with a tangy Gujarati Imli/Tamarind Chutney


Note- Follow these step-by-step pictures, video is just above the recipe card below. For exact measurements and full method see printed recipe card below.

Aloo vada made in three steps, first prepare filling, at second stage make the batter and in third step frying.

First Make Filling

Boil potatoes in a pan or pressure cooker to make plain mashed potato, leave it to cool completely.

1. Heat oil in a pan. Add mustard seeds and thing, when splutter add cashews, raisins, chilli-ginger and crushed fennel, black pepper and coriander seeds (pic 1)

2. Add sesame seeds and mashed potato. (pic 2)

3. Garam masala.

4. Sugar, salt and lemon juice.

5. Fresh coriander, mix and cool.

6. Make round balls.

Second, make Batter

7. In a bowl, take gram flour and salt. (pic 7)

8. Add water little by little and whisk with a balloon whisker and prepare the batter. (pic 8)

Third step frying

9. Heat sufficient vegetable or sunflower in a kadai and heat on medium heat, dip one ball in batter (pic 10)

10. Very carefully add dipped balls in hot oil, either using hands or a big spoon. (pic 10)

11. Deep fry on medium heat. (pic 11)

12. Until golden all over. (pic 12)

Serve with:

Serve hot with chutney, chai or mango and lime lassi at tea time.

Serve in a thali as Farsan, if you can handle the heat then serve fried green chillies with it too.

Make Indian style burger, by sandwiching between two buns to make VADA PAV.

Other Gujarati and Potato recipes

1. Aloo Butter Masala

2. Crispy Potato Bhajia - Maru's Bhajia

3. Instant Pot Handvo/Dhokla Batter

4. Matar Vatana Dhokli

5. Gujarati Rotli

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🖶 Print Recipe card

Maharashtrian batata vada, gujarati batata vada, aloo vada, batata vada chutney recipe, easy batata vada
Snacks, side dish
Gujarati, maharashtrian, Indian
Tasty, Flavourful and Chatpata Batata Vada | Gujarati Batata Vada recipe | Easy Batata Vada this ultimate street style Gujarati Batata Vada in your own home. Tasty and irresistible vegan batata vada are so easy to make.
Yield: 12-15 vada
Gujarati Batata Vada Recipe | Aloo Vada | Batata Vada Chutney Recipe

Gujarati Batata Vada Recipe | Aloo Vada | Batata Vada Chutney Recipe

These irresistible and easy to make authentic Gujarati style Batata vada perfect as a tea-time snack or serve in a Gujarati Thali as farsan.
prep time: 10 Mcook time: 50 Mtotal time: 60 M


  • Bowl
  • Potato masher
  • Instant Pot 
  • kadai
  • slotted spoon
  • 500g floury potatoes*
  • 200g gram flour
  • 2 tsp. oil
  • 1 tsp. mustard seeds
  • Pinch hing
  • 2 tbsp. broken cashew nuts
  • 2tbsp. sultana/raisins 
  • 1 tbsp. crushed fennel, coriander and black pepper seeds
  • 1-2 tbsp. crushed ginger-chillies
  • 1 tbsp. sesame seeds
  • 1 tsp. garam masala
  • salt
  • 2 tbsp. powdered sugar
  • Lemon juice
  • 3 tbsp. freshly chopped coriander 
  • Oil to deep fry


  1. In a pan heat oil, add mustard seeds and hing.
  2. When it splitters, add cashew, raisins, crushed powders and chilli-ginger.
  3. Saute then add sesame seeds and mashed potato.
  4. Add garam masala and mix well.
  5. Now add salt, sugar, coriander and lemon juice.
  6. Mix well and leave it to cool completely. 
  7. Divide the stuffing in equal sizes and make lime size balls.
  8. In a bowl, take besan and add salt.
  9. Add water little by little and whisk it, make lump-free batter.
  10. Heat oil in a kadai, deep potato balls in batter, make sure they are coated all over.
  11. Carefully add in hot oil, fry until golden all over.
  12. Remove using slotted spoon. 
  13. Serve hot.


* boiled, peeled and mashed without any lump.
You can make stuffing in advance and keep it in the fridge overnight.
Make sure batter is not too runny or not too thick.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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Created using The Recipes Generator


NOTE- This Gujarati style potato vada recipe originally created and posted 12th May 2013, but since we have updated the post with new pictures and content.


  1. You are right..who can resist these batata vadas.I love them too. I was wondering about the you have used black chana flour...nice.

    1. Thank you Shobha...yes I did used black chana flour, no diffrence in taste either..also I do not use turmeric powder in batter !

  2. Looks irresistible,perfect snack with a cup of tea..yum

  3. nice and delicious all time favourite snack..loved the use of black chana flour to make it more healthy and full of fibre.

  4. Very tasty with a cup of tea.

  5. There should be a word better than irresistable to add to this recipe. I can imagine rainy days, batata vada and a cup of tea. Yum.

  6. WOW, Gujarati batata vada look absolutely delicious and soooo inviting. Interesting to know the differences between the various potato vada. Adding dry fruit to the filling sounds yummy. Stunning clicks.

  7. Gujarati bateta Vada looks super delicious. Yes there is difference between gujarati and Maharashtrian bateta Vada, that you have explained beautifully.

  8. Batata vada is one my family favorite snack. Coffee with these vada is best combination! looks mouthwatering...

  9. I remember we used to get this in our school canteen and we friends use to enjoy it in lunch breaks. Your recipe has reminded me of that time. I will also try it at home.

  10. This Gujarati Batata Vadas are absolutely delicious... I love the way you have explained the subtle differences with other batata vadas...

  11. And I have grown up having hardar in my bateta vada. Whichever way, its simply the most tasty and comforting snack to enjoy with some imli chutney especially during the cold rainy days. I will pass on your suggestion of using readymade mash potato mixture to my younger cousins who are always looking for easier ways to make traditional recipes.

    1. Batata vada make using Instant mashed potato are so delicious too!

  12. Can you please adopt me? The Gujarati Batata vadas are to die for and I am literally drooling looking at your pictures. I have to make this soon.

  13. What a coincidence...I just made batata vada two days back, of course in my own way...Still, I'm literally drooling at your pictures...I'm sure these must have tasted out of the world!! Will try your version next time!!

    1. Hi FI to know your version too!

  14. I was wondering what's the difference between marathi and gujarati version and there you have explained it. Would love to try it sometime. Beautiful clicks.

  15. I love potato vadas and this one looks gorgeous and lip smacking. Will try your gujarathi version of potato vada.

  16. Gujarati batata vada looks so inviting ! You have explained beautifully with all the tips and tricks. I can have these anytime with some onion slices ;)

    1. Thanks sasmita, never knew batata vada eaten with onion slices!


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