Sanjeev Kapoor

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Upasacha Batata Vada

A variation of the popular batata vada, it is dipped in water chestnut batter and deep fried.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Upasacha Batata Vada

Main Ingredients

Potatoes, Ghee





Level Of Cooking


Try something new


  • Potatoes boiled, peeled and mashed
    6 medium
  • Ghee
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Green chillies finely chopped
  • Black peppercorns crushed
  • Fresh coriander leaves chopped
    2 tablespoons
  • Rock salt (sendha namak)
    to taste
  • Water chestnut flour (shingare ka atta)
    1 cup


Step 1

Heat two tablespoons ghee in a pan, add cumin seeds and green chillies.

Step 2

When the cumin seeds change colour, add potatoes, crushed black peppercorns, coriander leaves and rock salt and mix well.

Step 3

Allow the mixture to cool. Divide the mixture into lemon sized balls, keep aside. Make a thick batter using waterchestnut flour and water.

Step 4

Add rock salt to taste. Heat sufficient ghee in a kadai, dip the vadas in the batter and deep fry.

Step 5

Drain onto an absorbent paper. Serve hot with coriander and coconut chutney.

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