Is it raining outside? Then you got to make this dish to get the sunshine within you :) no kidding :) If you know about Aloo Bonda, then you should feel comfortable with Batata Vada, the difference though is that, the latter uses garlic as one of the main ingredients.Technically, I feel it is more a Bonda than Vada :) Batata (Potato)Vada (fritters)is a Maharashtrian delight. I associate this to something like Falafel. Just as how Falafel forms a part, but yet good enough as stand alone, of Pita bread, so is Batata Vada.

It is eaten enclosed within what it is called as "Pav" which is nothing but bun, yet the Vada by itself is delicious enough to be eaten all by itself.Suppose guests come all of a sudden or at v short notice, then this is one dish, I rely on to be a hit without any effort. This is much better than rushing those 10 minutes to your nearby shops to get something. There is hardly any work involved, most of it done by the burner :)

  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes around 10-15 bondas depending on the size
  • 2 potatoes,boiled
  • 3-4 garlic cloves,minced
  • 1-2 green chillies (or as per taste)
  • 1/4 tsp turmeric
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds (optional)
  • few sprigs of curry leaves and cilantro
  • salt to taste
  • For the batter
  • About1-1/2 cups of gram flour
  • pinch of Baking Soda
  • little salt to taste ( take care since the filling has some salt too)
  • 1/4 tsp of chilli powder (as per taste)
1. Add the potatoes along with the rest of the ingredients for the filling and mash them well till there are no lumps
2. Make small balls out of them.
3. Mix all the ingredients for the Batter, add some water till you get a thick batter. It should be thick enough to make a smooth coating for the potato balls.
4. Drop the prepared balls in the batter, coat them with all over.
5. Drop these balls in a skillet with hot oil. Fry them. Take care to see that oil is not too hot. Keep it med-high and once you drop the vada inside lower the heat a bit.
6. Remove when reddish yellow. Serve them either with Pav, or all by itself with some ketchup or green chutney.

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
Did you try this recipe? Please share your feedback!
Upload Your Recipe Photos


By Mary B on Aug 12, 2013

A good Indian cook friend used to make these years ago. Have been hankering for more a long time! I put no salt in the potato mixture because my MIL is on a very restricted sodium diet. I did put a little in the batter (the chili powder has 35 mg sodium per quarter tsp). Ate them with bottled coriander chutney from the Indian grocery store. Whoa! Was wonderful tastebud walk down memory lane! Thank you so very much!

By Darshita on Jul 4, 2013

yummm. special rainy dish,,

By Namratha on Dec 2, 2008

The garlic always makes me want eat more and more of these....delish D!

By Medhaa on Nov 27, 2008

the bondas are so welcoming, yumm

By SMN on Nov 27, 2008

DK its raining here too can i also get some of these? looks yum my personal fav.

By Happy cook on Nov 27, 2008

Here it is cold and this would be a real welcome.
Looks so yumm. You are a terrific cook, every time i come here , i go back with wow.

By Divya.M on Nov 27, 2008

nice vada.....looks yummy...ur pics r tempting.....want to taste it now..

By Priya on Nov 27, 2008

Crispy vada looks great...would love to have it rite now.

By Madhu on Nov 26, 2008

Its snowing here, i want some right now. yum drool...

By veggie belly on Nov 26, 2008

This is a great quick dish and looks wonderful. Whats not to like about fried potato ;) For an even quicker short cut, I would wrap the potato in a paper towel and microwave it about 6 minutes per potato. Comes out perfect every time :)

By Roochi on Nov 26, 2008

i feel like tasting this right away... very nice entry