Go Back
batata vada
Print Recipe
3.5 from 4 votes

How to Make Batata Vada , Mumbai Batata Vada Recipe

Batata vada- Spiced potato dumpling coated with gram flour batter and fried-a popular street food of Mumbai

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: snacks/starters, street food
Cuisine: Maharashtrian Cuisine
Keyword: aloo bonda, batata vada
Author: anjanaskc


For stuffing

    • 250 gm Potatoes / Aloo
    • 1 tbsp Green Chillies / Hari Mirch minced
    • 1 tsp Ginger / Adrak
    • 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
    • To Taste Salt
    • 1/3 tsp Turmeric Powder / Haldi Powder
    • 1/4 tsp Tatri / Nimbu phool/citric acid *

    Tempering/ tadka

      • 1 tsp Mustard Seeds / Rai *
      • 1/4 tsp White lentil/urad daal
      • 1/4 tsp Asafoetida / Hing powder
      • 8 Curry Leaves / Kadi Patta chopped
      • 1 tbsp Cooking Oil

      For making the batter for coating

        • 1 cup Gram flour / Besan
        • 2 tbsp Rice Flour / Chawal Ka Atta
        • 1/4 tsp Turmeric Powder / Haldi Powder
        • 1 tsp Red Chilli powder / Laal mirch powder
        • pinch Asafoetida / Hing powder
        • 1 tbsp Hot oil
        • Pinch soda bi carb optional


        • Peel and coarsely mash the boiled potatoes(don’t make a paste of potatoes )

        • Heat oil in a pan and add urad daal and mustard seeds.When seed start crackling add asafoetida,curry leaves and green chilies.Stir and then add turmeric powder and boiled potatoes.

        • Add salt and citric acid and stir to mix every thing.Remove from the flame and add chopped fresh coriander.

        • Mix it and let it cool down a bit.Now make small equal size balls from this potato mixture and keep aside.

        • In a bowl add gram flour, rice flour, salt,chili powder and turmeric.

        • Add water to make a batter of pouring consistency.Add hot oil and mix well.

        • Heat oil in a deep and wide pan.Dip the prepared potato balls in the gram flour batter.

        • Gently add in the hot oil and deep fry on medium heat.

        • Change the sides 2-3 times in between so get a nice colour from all the sides.Remove from the pan when become golden and crisp.

        • Drain on a paper napkin to absorb the extra oil.

        • Slit or poke hole in few green chilies and deep fry them.

        • Drain on a paper napkin and sprinkle some chat masala or salt over them.
        • Serve hot vadas with green chutney,ketchup and fried green chilies.


        1-To add sourness in the vada you can add either citric acid or lemon juice.
        2-Don’t mash the potato completely,just mash roughly,don’t make a paste of potatoes.
        3-You can reduce the quantity of minced green chilies and add some red chili powder in the potato mixture.
        4-for variation -you can also add some boiled peas at step -3