How to make Batata Vada - Street Food - The main mazza of a vada pav. Spiced mashed potatoes balls dipped in gram flour batter and deep-fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Gram Flour

Cuisine : Maharashtrian

Course : Snacks and Starters

Batata Vada - Street Food Recipe Card

Batata Vada - Street Food

Maharashtra style street food – garma garam batata vada is one half of the iconic vada pav. Mashed potatoes are spiced with a simple tempering, dipped in a gram flour batter and deep-fried. It is served with fried green chillies and a red chilli garlic dry chutney. Batat vada is the undisputed king on the streets of Mumbai.

For more recipes related to Batata Vada - Street Food checkout Dilli Aloo Kachalu Chaat, Aloo Ke Sooley, Katori Chaat, Vada Pav . You can also find more Snacks and Starters recipes like Schezwan Cheese Fritters, Pickled Chicken Parcels, Mixed Sprouts Cups, Chatpati Dal Chat.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Batata Vada - Street Food Recipe

  • Potatoes 4-6 medium

  • Gram Flour 4

  • Garlic 8-10 cloves

  • Fresh coriander leaves chopped 1/4 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Oil 3 tablespo

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 5-6

  • Asafoetida a pinch

  • Lemon juice 1 tablespoon

  • Gram flour (besan) 1 1/4 cups

  • Soda bicarbonate a pinch

  • Red chilli powder 1/2 teaspoon


Step 1

Boil, cool, peel and roughly mash the potatoes. Grind green chillies and garlic together in a mixer and make a paste. In a bowl mix mashed potatoes, garlic-green chillies paste, coriander leaves, quarter teaspoon of turmeric powder and salt.

Step 2

Heat two tablespoons of oil in pan, add mustard seeds, when they crackle, add curry leaves, asafoetida. Remove from heat and add to the potato mixture. Add lemon juice and mix well. Make equal sized balls of the above mixture. Keep aside.

Step 3

Take besan in a bowl, add soda bi-carbonate, remaining turmeric powder, red chilli powder, salt, one tablespoon of hot oil and enough water and whisk to make a batter of coating consistency. Cover and rest the batter for fifteen minutes.

Step 4

Heat sufficient oil in a kadai. Dip the potato mixture ball in the batter and deep fry till golden. Drain and place them on an absorbent paper. Serve hot with coconut chutney or spicy garlic chutney.