Batata Vada

Batata Vada is another snacky-food from the streets of Mumbai after various other famous Chaat delicacies of Mumbai/Bombay that have been already updated on the blog.

After updating several Chaat recipes or street foods like Pav-Bhaji, Bhel-puri etc from Mumbai, I feel like calling it “The City of famous Chaats/street foods”. Isn’t it wrong if I say like this?

Batata Vada is like round fritters of mashed Potatoes. Its name “Batata Vada” itself clears its meaning as “Potato fritters”. Batata is a Marathi name to Potato and Vada/Wada is a word to fritter.Batata Vada

Batata Wada is almost similar to Aloo Bonda or can be said that Aloo Bonda is another name to Batata Vada. Aloo Bonda is just slightly different in one or two ingredints from Batata Vada. Aloo Bonda has different versions belonging to South India while Batata Vada is a spicier Maharashtrian Version.

Batata-Vada has flavorful spicy potato mash patty coated with mildly seasoned coating of gram flour/chickpea flour. A single bite of batata-vada gives a first crisp of coating and then delicious spicy softness of potato mash that gives a savory feast to taste buds.

Savoury green dip pairs sinfully tasty with it or enjoy these munchy-softy batata vadas with a sip of coffee or tea.

Relishing batata vadas with a comforting cup of tea makes drizzling days memorable and enjoyable.Batata Vada

So get ready to have a note of an easy recipe (with step by step pictures) of Batata-Vada to prepare these at home and make your get-together moments more special in Monsoon rains.


Time Taken-For Preparation- 20 min

                      For Cooking- 15 min

Servings/Yield- 7-8



For Potato-Mash balls

Potatoes-5 medium (boiled, peeled, roughly mashed)

Garlic cloves- 8 small (minced)

Ginger- 2 tsp (minced)

Green chillies-3 (chopped)

Mustard seeds-1 tsp

Asafoetida- 1 pinch

Turmeric-1/4 tsp

Chaat Masala- 1 tsp (optional)

Dry Mango Powder- ½ tsp (optional)

Dry fenugreek leaves- ½ tsp (optional)

Salt-to taste

Oil- 2 tbsp

For Batter

Gram flour/Chickpea flour- ¾ cup

Baking Powder- 1/8 tsp

Red chilli Powder- ½ tsp

Salt- ½ tsp

Turmeric- ¼ tsp

Water-as required

Oil- For frying

Steps to follow-

  1. Heat 2 tbsp of oil in a deep pan; add in asafetida and mustard seeds. Let them splutter.Batata Vada
  2. Add ginger. Garlic, green chillies and sauté for half a minute on medium flame.Batata Vada
  3. Add in boiled-mashed potatoes followed by turmeric, chaat masala, dry mango powder, dry fenugreek leaves and salt. Stir cook for 1- 1½ min. Take it out and keep aside to cool down to temp. bearable to hand.
  4. Take out small portion from this potato mash mixture and shape it into small 1-2 inch diameter ball. Likewise make all equal sized balls with whole potato mash.Batata Vada
  5. Take gram flour/chickpea flour in a deep bowl, slowly add water as required to get coating consistency of batter (not too thick, a bit runny yet coaty as well to coat balls thinly). beat it well.
  6. Add in other remaining ingredients (except oil) under “For Batter”. Whisk it again to mix all ingredients well.Batata Vada
  7. Heat oil in a deep pan for frying till it reaches to smoking point.
  8. Dip the prepared ball in the batter and coat it all around. Gently transfer the coated ball into frying oil from side of pan.
  9. In similar way coat and transfer all balls one by one into the frying oil. Fry them well until they turn golden brown all over, on medium flame.
  10. Take out and drain on an absorbent paper.
  11. Serve hot and savor hot with savory green dip or your choice of sauce. Or enjoy with tea.Batata Vada


  1. Last three ingredients (except salt &oil) under “For Potato Mash balls” i.e. Chaat Masala, Dry fenugreek leaves, Dry mango powder are optional ingredients but try adding them. I had added them and they enhanced the flavor of Potatoes filling with nice aroma of fenugreek. Their addition is on your wish but other ingredients are necessary for authentic Mumbai batata Vada.
  2. If you prepare these Vada-s shaping slightly flat like patty instead of round sphere then these batata vada can also be sandwiched between two pavs (puffed buns) and can be savored as Vada Pav/Paav.

If you found the post and its recipe useful, interesting and delicious, then please do give me your responses through comments, likes or shares. I would really value your these responses. For sharing on  “Facebook”, “Twitter”, “StumbleUpon”; “Google+”, or other sharing options “More” ; only a single click is required on any of the respective buttons placed below the post, following “Share this:”. It keeps me encouraged to do better and better.

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11 Comments Add yours

  1. Namrata says:

    Yumm! Mumbai rains and batata wada.. perfect combo with a hot cup of chai.

    1. shobhnaa says:

      Yeah…Exactly Namrata, very pleasing!

  2. sushmita says:

    yumm…love those vadas

    1. shobhnaa says:

      Thank you 🙂 and Thanks so much Sushmita for visiting my blog.

  3. I love these things! They were so nice in Mumbai!

    1. shobhnaa says:

      yeah… very true

  4. finley says:

    This is the right blog for anyone who wants to find out about this topic. You realize so much its almost hard to argue with you (not that I actually would wantHaHa). You definitely put a new spin on a topic thats been written about for years. Great stuff, just great!

would love to hear from you :)

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