• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • DISCLOSURES
  • WORK WITH US

The Spice Mess

  • Main Dishes
    • Curry
    • Rice
  • Desserts
  • Appetizers
  • Side Dishes
  • Eid/Ramadan

September 1, 2022

Batata Vada

FacebookPinEmail
Jump to Recipe Print Recipe

Delicious Batata Vada are potato fritters made with seasoned mashed potato balls coated in a gram flour batter and then deep fried for a classic snack or appetizer.

There’s no appetizer more classic than these batata vadas. Every culture has its favorite potato This batata or aloo vada is a definite classic for us South Asians / Desis.

batata vada stacked on plate with top one cut in half

In this Post:

  • Why you’ll love this recipe
  • Ingredients you need
  • How to make Batata / Aloo Vada?
    • Potato Mixture
    • Batata Vada Batter
    • Fry the Batata Vadas
  • What to serve with Batata Vadas?
  • More Delicious Appetizer Recipes

Why you’ll love this recipe

Batata Vadas are a classic street food or snack in many South Asian regions. They’re often even served in between buns topped with lots of chutney for a delicious street food snack sandwich!

These batata vadas are crispy on the outside, with a soft filling that is tangy and spicy at the same time. It is the perfect bite!

Recipes you’ll love

If you’re looking for more Pakistani and Indian recipes with potatoes, you’ll love these:

  • Aloo Pakora – Sliced Potato Fritters
  • Aloo Ki Bhujia
  • Potato chops: Indian Style Meat and Potato Croquettes
  • Aloo Paratha: Potato Stuffed Flatbread
  • Aloo Gobi – Pakistani Cauliflower and Potato Curry

Ingredients & Notes

ingredients for batata vada

  • Potatoes – typically we use white or yellow potatoes for these vadas and boil them ahead of time.
  • Chana atta / Besan / Gram Flour – this is a flour made from the gram chickpea, found in many Asian stores. It adds an earthy, nutty flavor to the batata vada batter.
  • Spices – Mustard seeds, Red chilli powder, Turmeric powder, Hing/Asafoetida – are used to season the potato mix for a tangy and spicy flavor.
  • Ginger-Garlic Paste – or equal parts crushed ginger and crushed garlic. This paste is a popular pantry item for Pakistani and Indian food. We love making a big batch of ginger garlic paste at home and having it ready to go in the fridge.
  • Fresh Herbs – Green chilli, Curry leaves, Cilantro – these add freshness to the potatoes.
  • Oil – The aloo pakora is deep fried – we typically use canola or vegetable oil for deep frying.

How to make Batata / Aloo Vada?

Potato Mixture

Boil the Potatoes

In a large pot, boil the potatoes with skin, add salt and cook till tender. Keep aside to cool.

Once cooled, peel the skin, and mash the potatoes using a fork or a masher.

potatoes boiling in pot with knife poked in one
potato peeled by hand
potatoes mashed with fork

Season the Potatoes

In a pot over low to medium heat, add a couple of tablespoons of oil, add the mustard seeds till crackle, add curry leaves till fragrant.

Add ginger and garlic paste and cook for a couple of minutes.

Add asafoetida and turmeric powder and mix well. Add the mashed potatoes, salt, chopped green chilli, and cilantro and mix well.

Keep aside to cool down.

spices and chilli in pot
potatoes and herbs in pot
potatoes mixed with spices and herbs

Batata Vada Batter

In a bowl, add besan, salt red chilli powder mix and add water to make the batter not too thin and not too thick.

Adjust the batter by adding besan if it is too runny, or add a little water to make a thinner batter.

dry ingredients for batata vada batter
water added to batata vada batter

Fry the Batata Vadas

Take a portion of the potato mixture (1-2 tablespoons) and roll it into a ball in the palm of your hands.

spoon of seasoned potatoes transferred to hand
seasoned potato ball rolled round
seasoned potato ball placed on plate with others

Add enough oil to deep fry the batata vada in a pan over medium heat. Test that the oil is hot by adding a little batter to it. If it floats, it’s ready. Once the oil is hot, dip the potato balls in the besan batter and carefully transfer them to the hot oil.

seasoned potato ball placed in batata vada batter
seasoned potato ball coated in batata vada batter
batata vadas being fried in oil

Let the vada cook for a couple of minutes. Baste the top of it with some oil as you fry it. Turn over to cook the other side.

Once golden brown all over, use a slotted spoon to take off excess oil and put it on a plate lined with a paper towel to remove extra oil.

aloo vadas being fried in oil
fried batata vadas transferred to plate

What to serve with Batata Vada?

These batata vadas are best served hot and fresh.

Serve them with your favorite chutneys. Here are some of our favorites with batata vada:

  • Green Imli Chutney: Spicy, Sweet Tangy Sauce
  • Green Chutney
  • Khajur Imli Chutney: Sweet and Tangy Tamarind and Date Sauce
  • Red Chili sauce – mix together ketchup and your favorite chilli sauce for a sweet and tangy sauce.
stack of batata vadas with bowl of imli chutney in background

Recipes you’ll love

If you’re looking for more appetizer and snack recipes, here are some of our favorites:

  • Keema Samosa
  • Chicken Shami Kabab
  • Daal Puri

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess

Batata / Aloo Vada

Delicious potato fritters made with seasoned mashed potato balls coated in a gram flour batter and then deep fried for a classic snack or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer, Snack
Cuisine Indian
Servings 8 servings

Ingredients
  

  • 3-4 Potatoes
  • ½-¾ cup Besan
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder
  • ½ teaspoon Hing/Asafoetida
  • 1 teaspoon Ginger-Garlic Paste
  • 1-2 Green chilli chopped
  • 3-5 Curry leaves
  • ¼ cup Cilantro chopped
  • Oil to Fry

Instructions
 

Boil the Potatoes

  • In a large pot, boil the potatoes with skin, add salt and cook till tender.
  • Keep aside to cool.
  • Once cooled, peel the skin, and mash the potatoes using a fork or a masher.

Season the Potatoes

  • In a pot over low to medium heat, add a couple of tablespoons of oil, add the mustard seeds till crackle, add curry leaves till fragrant.
  • Add ginger and garlic paste and cook for a couple of minutes.
  • Add asafoetida and turmeric powder and mix well. Add the mashed potatoes, salt, chopped green chilli, and cilantro and mix well.
  • Keep aside to cool down.

Batata Vada Batter

  • In a bowl, add besan, salt red chilli powder mix and add water to make the batter not too thin and not too thick.
  • Adjust the batter by adding besan if it is too runny, or add a little water to make a thinner batter.

Fry the Batata Vadas

  • Take a portion of the potato mixture (1-2 tablespoons) and roll it into a ball in the palm of your hands.
  • Add enough oil to deep fry the batata vada in a pan over medium heat.
  • Test that the oil is hot by adding a little batter to it. If it floats, it’s ready.
  • Once the oil is hot, dip the potato balls in the besan batter and carefully transfer them to the hot oil.
  • Let the vada cook for a couple of minutes. Baste the top of it with some oil as you fry it. Turn over to cook the other side.
  • Once golden brown all over, use a slotted spoon to take off excess oil and put it on a plate lined with a paper towel to remove extra oil.
  • Serve fresh with Green chutney, Imli (Tamarind) chutney or any of your favorite sauces.
Keyword aloo vada, batata vada

FacebookPinEmail

Filed Under: Appetizers, Pakora & Vadas, Potato, Snacks

Primary Sidebar

Hello!

We're Almas & Anum, the mother and daughter duo behind The Spice Mess. Here you'll find some of our favorite recipes, cooking tips and more! Click here to read more about us!

Get New Recipes Right to your inbox!

Categories

  • Appetizers (41)
  • Biryani (2)
  • Breakfast (11)
  • Chaat & Street Food (10)
  • Chicken (17)
  • Chickpeas (3)
  • Chutneys & Sauces (9)
  • Curry (33)
  • Dal (Lentils) (5)
  • Desserts (33)
  • Drinks (6)
  • Eid/Ramadan (59)
  • Ground / Minced Meat (9)
  • Indo-Chinese / Hakka (6)
  • Kababs & Grill (10)
  • Main Dishes (30)
  • Mango (1)
  • Meat (Gosht) (4)
  • Noodles & Pasta (3)
  • Pakora & Vadas (4)
  • Potato (10)
  • Pulao (4)
  • Rice (15)
  • Roti & Breads (9)
  • Sandwiches and Rolls (9)
  • Side Dishes (25)
  • Snacks (26)
  • Spice Blends (4)
  • Uncategorized (1)
  • Vegetarian (25)

Copyright © 2025 The Spice Mess on the Brunch Pro Theme