Description
This Batata Vada Recipe delivers that Mumbai street food magic: a shatteringly crisp besan coating wrapped around a fluffy, boldly spiced potato center with green chili heat and a bright lemony lift. Includes pro tips, troubleshooting, plus air fryer and baked options.
Ingredients
FOR THE POTATO FILLING:
2 lb potatoes (about 4 medium Russet or Yukon Gold), boiled & peeled
2 tbsp neutral oil (canola/vegetable)
1 tsp mustard seeds
10–12 curry leaves (fresh or frozen)
1 small onion, finely chopped (optional)
1 tbsp grated ginger
2 green chilies, finely chopped (adjust to taste)
1/2 tsp turmeric
1 tsp salt (plus more to taste)
2 tbsp chopped cilantro
1 tbsp lemon juice
1/8 tsp asafoetida/hing (optional)
FOR THE BESAN BATTER:
1 1/2 cups gram flour (besan)
2 tbsp rice flour (or cornstarch)
1/2 tsp turmeric
1 tsp salt
1/4 tsp baking soda (optional)
1 1/4 to 1 1/2 cups water (add gradually)
FOR FRYING:
Neutral oil for deep frying (2–3 inches in a pot)
Instructions
1. Boil potatoes until fork-tender. Drain, peel, and roughly mash (fluffy with a little texture).
2. Heat 2 tbsp oil in a skillet over medium. Add mustard seeds; let them pop. Add curry leaves (they’ll crackle). If using hing, add it now.
3. Add onion (optional) and cook 3–4 minutes until soft. Stir in ginger and green chilies for 30 seconds.
4. Add turmeric and salt. Add mashed potatoes and mix well until evenly seasoned and yellow.
5. Turn off heat. Stir in cilantro and lemon juice. Taste and adjust salt/lemon/heat.
6. Cool filling until easy to handle. Roll into 12–14 golf-ball-size balls and set aside.
7. Whisk besan, rice flour, turmeric, salt, and baking soda in a bowl.
8. Add water gradually to make a smooth, thick batter (like slightly thick pancake batter). Rest 5 minutes.
9. Heat oil to about 350°F (175°C). (A drop of batter should sizzle and float up quickly.)
10. Dip each potato ball in batter, let excess drip, then carefully lower into hot oil.
11. Fry 3–4 at a time for 4–6 minutes, turning occasionally, until deep golden and crisp.
12. Drain on a wire rack or paper towels. Serve hot with green chutney and/or tamarind-date chutney.
Notes
CRISPINESS TIP: Rice flour is “crunch insurance.” If you don’t have it, use cornstarch (same amount).
BATTER TOO THICK? Add water 1 tbsp at a time. TOO THIN? Add 1–2 tbsp besan.
COATING SLIDING OFF? Potato balls are too warm/wet—cool fully and chill 15–20 minutes if needed.
SOGGY OR GREASY VADAS: Oil temperature is too low or the pot is crowded—keep around 350°F and fry in small batches.
AIR FRYER: Chill balls 20 minutes. Use a thicker batter, spray with oil, air fry at 390°F for 10–12 minutes, turning halfway.
OVEN: Place on greased parchment, spray/brush generously with oil, bake at 425°F for 18–22 minutes, flipping once.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: 🍽️ Snacks & Appetizers
- Method: Deep Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 vada
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg