Batata Vada – Spicy Potato Fritters

Batata Vada is a popular Indian vegetarian fast food in Maharashtra, India. It literally means potato fritters. The name “Batata” means potato in English.

Batata Vada - Spicy Potato Fritters
Potatoes ensure that these vadas are filling, while the ginger, chillies, coriander and lemon juice pep up the flavour, making your taste-buds crave for more, even when your tummy is brimful!
Cuisine: Indian
Recipe type: Fritters
Prep time: 
Cook time: 
Total time: 
For the vadas
  • 2 cups mashed potatoes
  • 2 teaspoons cooking oil
  • 1 pinch mustard seeds
  • 5 curry leaves
  • 1 pinch asafoetida
  • 1 teaspoon ginger paste
  • 1 teaspoon chilli paste
  • 1 teaspoon garlic paste
  • ¼ teaspoon ground turmeric
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon lemon juice
  • salt, to taste
For the batter
  • ½ cup chickpea flour
  • ¼ teaspoon chilli powder
  • ¼ teaspoon ground turmeric
  • 1 pinch asafoetida
Other ingredients
  • 1 tablespoon oil (for cooking vadas)
  • ½ cup water (more or less to obtain batter of pouring consistency)
For the vadas
  1. In a non stick pan, add oil, and when hot add mustard seeds. As soon as the seeds start crackling add curry leaves and asafoetida. Sauté for a few seconds before adding ginger-green chilli paste and garlic paste.
  2. Saute for a few seconds and add potatoes, turmeric powder, coriander, lemon juice, and salt. Mix properly and cook for a minute or two. Turn off heat and keep aside to cool.
For the batter
  1. In a bowl, combine together all the batter ingredients and form a batter of pouring consistency. Keep aside.
To make
  1. Divide the vada mixture into six equal parts and shape them into round shaped flat vadas.
  2. Dip each vada in the gram flour batter and place them on a hot broad non-stick pan. Cover the pan and allow the vadas to cook on low flame for 3 - 4 minutes, using little amount of oil. Flip over the vadas and cook on the other side for 3-4 minutes until golden brown. Turn off heat.
Nutrition Information
Serving size: 6 Calories: 318 Fat: 5g Unsaturated fat: 4g Carbohydrates: 63g Sugar: 3g Sodium: 79mg Fiber: 6g Protein: 7g

Comments and Feedback

1 Comment on "Batata Vada – Spicy Potato Fritters"

Notify of
Sort by:   newest | oldest | most voted
The Yummy Lounge


Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend