Sunday, November 1, 2009

BATATA VADA बटाटा वडा બટેટા વડા


BATATA VADA बटाटा वडा બટેટા વડા


Batata Vada is a savory which is extremely popular in Gujarat, Maharashtra and western India as whole. Batata Vada is said to have originated in Maharashtra but it has spread all throughout India. Every region has its own version .It is very easy to make and it tastes fantastic even with very simple spices which are used Batata Vada is usually eaten with spicy sweet sour Tamarind / Khajur Chutney or plain Tomato Sauce.

INGREDIENTS ( For five people one helping of about five Vadas each)
Batata vada puran

750 Gms Potatoes
1 Small Bunch of cilantro
5 Nos. Green chillies finely chopped
2" Ginger piece finely grated
1/2 sp. Turmeric powder (optional)
1.5 tsp. Garam Masala
2 tSp. Lime Juice
3 to 4 tsp. Sugar
1/2 tsp. Asafoetida
Salt to taste

Other optional stuffings like Raisins, Dates,pomegranate seeds etc. can also be added

vada puran balls


200 Gms. Besan/chick pea flour
75 gms Rice flour
1/2 tsp. Asafoetida (optional)
1 tsp. Chilli Powder
1/2 Sp. Turmeric Powder
2 spoons Salt
Water to make thick Batter like Dosai.
cooking oil for frying


For the stuffing, first steam cook potatoes in a pressure cooker. Remove the skin and let it cool. Mash using a potato masher. Add sugar, salt and Asafoetida and slowly mix the other ingredients thoroughly . Once all the ingredients are mixed , taste for salt and other things. Add anything extra like raisins,Pomegranet seeds at this stage. Now take a big plate, smear some oil on the surface and start making small balls of the Potato stuffing and place in the plate. Try making all of them of even size. Rub some oil on your palms to avoid potato sticking to your palms. Keep aside.


Take chick pea flour (Besan) and rice flour in a wide mouth vessel , add salt, Chilli powder, Asafoetida(Hing), Turmeric powder and mix very well. Now start adding water in small quantities and start making the batter. When you reach Dosai batter consistency, stop and taste for salt and other ingredients.


Dip the Potato stuffing balls in the batter and fry in a wok/Kadai till golden brown. Please make sure that you do not drip the potato stuffing in oil much as it will leave a lot of Bundi like things burning in the oil for frying. Take care not to over fry on a high flame. All the deep frying should be done only at a medium flame. The frying of Batata Vada should be done after all the food is cooked .This is to ensure that the guests get steaming Batata Vadas. Serve with Tomato sauce to Sweet Sour Chutney.

Batata vada

If you want to serve only hot Vadas, under fry the Vadas about an hour or two before the lunch or dinner. Re-fry them again on medium flame or heat it in an electric toaster oven at 350 C for ten minutes just before you serve the guests.



  1. Delicious vadas here.Would love to have the recipe for the dark chutney next to them on your platter.

  2. Lata,

    That is Tamarind-Date sweet chutney. I make it on a regular basis.
    Will post the recipe when I make the next batch.

  3. Dear Hemant Ji

    Thank You for your wonderful blog and lovely recipes.I heard the your website has a lot more recipes especilly the beetroom curry which my friends were raving about.Tried opening the site but it seems to be infected .Can you please look into that .Thank you once again.

  4. Priti,

    I called up my site admin in Bangalore and told him about this problem. He would look into it and ractify the problem.
    I am planning to change the web host soon.

    Thanks for your feedback about my blog and recipes.