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–+ servings
Batata Vada

Batata Vada (Potato Dumplings)

89kcal
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Prep 30 minutes
Cook 15 minutes
Total 45 minutes
Crispy on the outside and soft on the inside, batata vada is a classic Mumbai street food made with spiced potato dumplings coated in gram flour batter and deep-fried to golden perfection. Perfect as a snack or tea-time treat, this easy recipe brings authentic Indian flavors right to your kitchen.
Servings 15 pieces
Course Appetizer, Snack
Cuisine Indian

Ingredients

For the Batter
  • 1 cup Gram flour Besan
  • 1/4 tsp Turmeric
  • 1 tsp Coriander Powder
  • 1/2 tsp Kashmiri Red Chili Powder
  • Pinch Asafetida Hing
  • 1/2 tsp Salt
For the Potatoes
  • 5 Potatoes medium sized
  • 1/2 tsp Mustard Seeds
  • 1 stem Curry Leaves optional
  • 2 Green Chilies finely chopped (to taste)
  • 2 tsp Ginger-garlic Paste
  • 1 tbsp Cilantro finely chopped (optional)
  • 1 tbsp Lemon Juice
  • 1/8 tsp Asafetida pinch hing
  • 1/2 tsp Salt to taste

Method

Prepare the Potatoes
  1. Peel and cube the potatoes. Boil them until fork-tender (about 5–7 minutes), then drain and set aside.
    Boiled Potatoes
    2. Avoid overcooking. The potatoes should be soft but not waterlogged.
Make the Batter
  1. In a mixing bowl, combine gram flour, turmeric, coriander powder, Kashmiri red chili powder, asafetida, and salt.
    Batata Vada, besan, gram flour, spices
  2. Gradually add water while whisking to form a smooth, lump-free batter with a thick coating consistency.
    Batata Vada
    3. The batter should coat the back of a spoon. If it's too thin, it won’t stick, and too thick and it will be doughy.
Prepare the Potato Filling
  1. Heat oil in a thick-bottomed pan over medium heat. Add mustard seeds and let them crackle.
  2. Add curry leaves and asafetida. Once the leaves begin to shrivel, add ginger-garlic paste and sauté for about 30 seconds.
  3. Add chopped green chilies and cook for another 30 seconds.
    Mustard Seeds, Curry Leaves, Ginger-Garlic Paste, Oil
    4. Frying the aromatics properly removes any raw, harsh flavors.
  4. Add the boiled potatoes, turmeric, red chili powder, lemon juice, and salt. Mix and mash using a spatula. Add a little water - only if needed.
    Batata Vada, potatoes
    5. Keep some texture. Don’t over-mash into a paste.
  5. Cover and cook on medium heat for 3–4 minutes, stirring occasionally.
    Batata Vada, covered pan
  6. Turn off heat and let the mixture cool.
    Batata Vada, potatoes
Shape the Dumplings
  1. Once cooled, divide the potato mixture into golf ball-sized portions and shape into smooth balls.
    Batata Vada, potato dumplings
    2. Lightly oil your hands if the mixture sticks.
Coat the Dumplings
  1. Dip each potato ball into the batter.
    Batata Vada
  2. Ensure that each potato ball is fully coated.
    Batata Vada
    3. Coat just before frying to prevent sogginess.
Fry the Dumplings
  1. Heat oil for deep frying to about 350°F (175°C).
    2. Use a neutral, high smoke point oil such as canola oil, vegetable oil, or peanut oil to ensure the batata vada fries evenly and develops a crisp, golden exterior without absorbing excess oil.
  2. Fry the dumplings in small batches, avoiding overcrowding.
    Batata Vada, frying
    3. Overcrowding lowers oil temperature and leads to greasy dumplings.
  3. Fry until golden brown and crisp on all sides.
    Batata Vada
  4. Remove and place on paper towels to absorb excess oil.
    5. Let the oil return to temperature between batches for consistent results.

Nutrition

Calories89kcalCarbohydrates18gProtein3gFat1gSaturated Fat0.1gPolyunsaturated Fat0.3gMonounsaturated Fat0.2gSodium186mgPotassium372mgFiber3gSugar2gVitamin A31IUVitamin C18mgCalcium14mgIron1mg

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