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.
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.
Along with these, we can't get enough of our
Bread Pakoda with Aloo and Chutney Stuffing,
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.
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.
Ingredients
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
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.
Method
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
Second, make Batter
Third step frying
Serving suggestion
Serve hot with chutney, chai or mango and lime lassi at tea time.
Serve in a Gujarati 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 with dry garlic chutney
Chutney for Batata Vada
Ingredients
Chilli sauce
Tomato Ketchup
Cumin seeds/jeera
Coriander leaves
Garlic
Method:
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 Chutney
Other Gujarati and Potato recipes
2. Crispy Potato Bhajia - Maru's Bhajia
3. Instant Pot Handvo/Dhokla Batter
📖 Recipe
Gujarati Batata Vada and Chutney Recipe
Equipment
- Bowl
- Potato masher
- Instant pot or pressure cooker
- Kadai
- Slotted spoon
Ingredients
- 500 grams potatoes floury
- 200 grams gram flour
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon hing
- 2 tablespoon cashew nuts chopped
- 2 tablespoon sultana or /raisins
- 1 tablespoon fennel coriander and black pepper seeds (crushed)
- 2 tablespoon ginger- green chillies crushed
- 1 tablespoon sesame seeds
- 1 teaspoon garam masala
- 2 tablespoon powdered sugar
- 1 tablespoon lemon juice
- 3 tablespoon coriander freshly chopped
- salt
- oil to deep fry
Instructions
- In a pan heat oil, add mustard seeds and hing.
- When it splutters, add cashew, raisins, crushed powders and chilli-ginger.
- Saute then add sesame seeds and mashed potato.
- Add garam masala and mix well.
- Now add salt, sugar, coriander and lemon juice.
- Mix well and leave it to cool completely.
- Divide the stuffing in equal sizes and make lime size balls.
- In a bowl, take besan and add salt.
- Add water little by little and whisk it, make lump-free batter.
- Heat oil in a kadai, deep potato balls in batter, make sure they are coated all over.
- Carefully add in hot oil, fry until golden all over.
- Remove using slotted spoon.
Air Fryer 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.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNOTE- This Gujarati style potato vada recipe originally created and posted 12th May 2013 but it has since been updated with helpful content. The recipe remains the same.
Lathiya says
I love potato vadas and this one looks gorgeous and lip smacking. Will try your gujarathi version of potato vada.
jcookingodyssey says
Thanks Lathiya
cookingwithsapana says
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.
jcookingodyssey says
Thanks Sapana!
Padma says
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!!
jcookingodyssey says
Hi FI Padma..love to know your version too!
Sandhya Ramakrishnan says
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.
jcookingodyssey says
Hahaha, any time 😉
Mayuri Patel says
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.
jcookingodyssey says
Batata vada make using Instant mashed potato are so delicious too!
Motions and Emotions says
This Gujarati Batata Vadas are absolutely delicious... I love the way you have explained the subtle differences with other batata vadas...
jcookingodyssey says
Thank you Amrita 🙂
Vandana says
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.
jcookingodyssey says
Wow, you lucky girl!
Uma Srinivas says
Batata vada is one my family favorite snack. Coffee with these vada is best combination! looks mouthwatering...
jcookingodyssey says
We too love Batata vada Umma 🙂
Lata Lala says
Gujarati bateta Vada looks super delicious. Yes there is difference between gujarati and Maharashtrian bateta Vada, that you have explained beautifully.
jcookingodyssey says
Thank you Lata!
Pavani says
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.
jcookingodyssey says
Thanks Pavani for stopping by.
mildly indian says
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.
jcookingodyssey says
Thanks Seema!
Simplyfood says
Very tasty with a cup of tea.
anjana says
nice and delicious ..my all time favourite snack..loved the use of black chana flour to make it more healthy and full of fibre.
Suja Manoj says
Looks irresistible,perfect snack with a cup of tea..yum
Shobha says
You are right..who can resist these batata vadas.I love them too. I was wondering about the colour..so you have used black chana flour...nice.
jcookingodyssey says
Thank you Shobha...yes I did used black chana flour, no diffrence in taste either..also I do not use turmeric powder in batter !