Mumbai-Style Batata Vada – Crisp and Spicy
Batata Vada isn’t just a snack — it’s pure comfort food. If you’ve ever walked the streets of Mumbai, you’ve probably caught the irresistible aroma of these golden potato fritters sizzling in hot oil. Crispy on the outside, soft and spicy on the inside, Batata Vada is one of India’s most loved street food recipes.
Made with mashed potatoes, green chillies, ginger, garlic, and a few pantry spices, the filling...
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Boil, peel, and lightly mash the potatoes. Set aside.
In a pan, heat oil over medium flame. Add mustard seeds and let them crackle.
Add cumin seeds and curry leaves, and sauté until the leaves turn crisp.
Add chopped garlic, ginger, green chillies, and hing. Cook until aromatic and the raw smell disappears.
Add chopped onions and sauté for 2–3 minutes until soft and translucent.
Mix in turmeric and salt, then add the mashed potatoes. Stir well to combine.
Add fresh coriander and mix once more.
Let the mixture cool slightly, then shape into 8–10 round balls. Set aside.
In a mixing bowl, whisk together besan, cornflour/rice flour, turmeric, salt, and red chilli powder (if using).
Gradually add water to form a smooth, medium-thick batter with a pourable consistency.
Stir in the baking soda just before frying to keep the batter light and fluffy.
Heat oil in a deep pan or kadhai over medium heat.
To check if the oil is ready, drop in a bit of batter — it should float to the top and sizzle immediately.
Dip each potato ball into the batter, ensuring it's evenly coated, and gently slide it into the hot oil.
Fry in batches, letting them cook undisturbed for 2–3 minutes to set the coating.
Flip occasionally and continue frying until the vadas are crisp and golden brown.
Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Serve hot with green chutney or ketchup.
For that classic Mumbai experience, sandwich the vadas in fresh pav with chutneys and enjoy your homemade Vada Pav.
A batter that’s too thick can make the vadas dense; too thin, and the coating may break. Aim for a smooth, medium-thick consistency.
Baking soda helps make the coating lighter and crispier — optional, but recommended.
A touch of cornflour or rice flour adds extra crunch and helps keep the vadas crisp for longer.
Can I skip the baking soda?
Yes, you can skip the baking soda, but it helps make the coating lighter and crispier.
What can I serve Batata Vada with?
Serve it with green chutney, ketchup, or sandwich it in pav for a classic Vada Pav experience.
Can I use rice flour instead of cornflour?
Yes, rice flour can be used as an alternative to cornflour for added crunch.
How do I ensure the batter consistency is correct?
Gradually add water to the batter until it reaches a smooth, medium-thick consistency that coats the potato balls evenly.
Can I make the potato filling ahead of time?
Yes, you can prepare the potato filling in advance and refrigerate it. Just bring it to room temperature before shaping and frying.
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