Batata Vada

By DK on Nov 26, 2008

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 :)

Basic Information
Prep Time: Under 30 min
Cook Time: Under 30 min
Serves: 4 people
Yield: 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)
Add the potatoes along with the rest of the ingredients for the filling and mash them well till there are no lumps
Make small balls out of them.
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.
Drop the prepared balls in the batter, coat them with all over.
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.
Remove when reddish yellow. Serve them either with Pav, or all by itself with some ketchup or green chutney.
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11 Responses to “Batata Vada”
  1. Mary B

    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!

  2. yummm. special rainy dish,,

  3. Namratha

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

  4. Medhaa

    the bondas are so welcoming, yumm

  5. SMN

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

  6. Happy cook

    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.

  7. Divya.M

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

  8. Priya

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

  9. Madhu

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

  10. veggie belly

    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 :)

  11. Roochi

    i feel like tasting this right away… very nice entry

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