How to make Batata Vada -

Potato dumplings dipped in gram flour batter and deep fried.this Iconic snack from the Streets of Mumbai is one of the most scrumptious delicacy you will ever eat! Spiced mashed potatoes balls dipped in gram flour batter and deep-fried.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Potatoes (आलू), Ginger (अदरक)

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Batata Vada checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Prawn Popcorn Paneer Canapes Mini Calzone Tandoori Fish Kababs - SKK

Batata Vada

Batata Vada Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Batata Vada Recipe

  • Potatoes boiled and mashed 600 grams

  • Ginger 1 inch piece

  • Garlic 10-12 cloves

  • Green chillies 4-5

  • Gram flour (besan) 1 1/2 cups

  • Red chilli powder 1 teaspoon

  • Soda bicarbonate a pinch

  • Oil for frying + 1 tablespo

  • Turmeric powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste


Step 1

Grind ginger, garlic and green chillies to a paste. Prepare a thick batter of gram flour with water, red chilli powder, salt and soda bicarbonate.

Step 2

Heat one tablespoon oil in a pan. Add ginger-garlic-green chilli paste and sauté for a minute. Add the mashed potatoes and turmeric powder and mix well.

Step 3

Add coriander leaves and salt. Let the mixture cool and then form into lemon sized balls. Heat sufficient oil in a kadai. Dip the potato balls in the gram flour batter and deep fry till light golden brown.

Step 4

Drain on absorbent paper. Serve hot with chutney or sauce of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.