Batata vada is also known as aloo vada is a potato snack recipe from the streets of Maharashtra. Potatoes are known as ‘Batata’ in Marathi and Vada means ‘fried dumpling or fritter’ so it literally translates to deep-fried potato dumplings. You can also call it a fried Potato stuffed fritter or a fritty as they call it in Italy. Call it by any name but it is one of very delicious and popular Indian street food that you can now find across the world. If you have not tasted it or made it before Let me show you how to make Batata vada or Aloo vada my way.
Why am I saying my way? Because there are many different variations of the potato stuffing. The taste and ingredients for potato stuffing changes due to spices used in the different regions. Mumbai batata vada is slightly different from Gujarati batata vada which has a slightly different spice profile. The similar way within Maharashtra the spicy potato stuffing is different in different regions of Maharashtra. Pune, Kolhapur, Nashik, Mumbai all have different spiced potato filling. Potato Stuffing for vada changes even in different homes. I make almost 7 different types of potato stuffing so it always tastes different and in my home, they thrive on a variety of food. Now enough talk let’s get to the Recipe:
Mumbai Batata Vada
It’s gluten-free, vegetarian Potato snack There are many different versions of Batata vada because of different spices used in potato stuffing. It is a deep-fried snack Potatoes in Marathi and Gujarati are known as Batata and Bateta respectively. Potato in Hindi is known as Aloo
Ingredients
The recipe is made into two parts: So I am sharing the ingredients separately here Potato Stuffing Ingredients: My version of Batata vada has the following ingredients for potato masala. Boiled and mashed potatoes, ginger, green chillies, coriander leaves/cilantro, cumin, coriander powder, salt, red chilli powder, turmeric powder, dry mango powder. Batter for Vada I coat spiced potato balls in gram flour/besan batter. For making it I mix gram flour and water and spice the batter with salt, red chilli, ginger and green chilli paste and a pinch of baking soda. The batter consistency is like pakoda batter neither too thick nor watery. You can see that in the video I have shared in this post. I sometimes add cheese in the spiced potato masala and sometimes I skip. Traditionally it is not added but it gives a nice gooey texture to vada. Oil: You can use any neutral tasting high smoke point oil to deep fry these batata vadas. I use Canola oil.
Batata vada video Recipe
How To Serve Batata Vada
I serve it with chutneys. You can serve dry red chutney, green chutney and tamarind chutney if you want. Vada Pav is another delicious snack you can make by sandwiching these vada in Mumbai pav with fried green chillies and serve with Masala Chai or coffee.
How To Store it
I make it a point to make an extra batch. These homemade batata vadas can be stored in an airtight container in the fridge for 2-3 days.
Can You Freeze Batata Vada
Yes, You can freeze them. If you want to freeze batata vada do not completely fry them. Just fry them till they are half done and drain them onto a paper. Now freeze them in a ziplock bag. When You want to serve them take them out of the freezer, thaw and then either deep fry till golden and crispy or Air-fry.
How to make Baked Batata Vada or Air Fried?
Follow the recipe to the point of making vada and coating them in the batter. After dipping these Aloo vadas in besan batter place them in a baking tray lined with parchment paper. Spray them with oil nicely and bake in a preheated oven at 400F for 18-20 minutes. Turn them once in between so they are crispy and golden brown from all sides. Similarly, if you are not baking them and want to make batata vada in an Air fryer you can Air fry them in a preheated air fryer at 200C for 15minutes.
Recipe Notes and Pro Tips
You can make a variety of potato stuffings by changing up spices you use for tempering mashed potatoes. Traditionally it is made with just potatoes. But if you like you can add more veggies like peas, carrots, onions etc. I sometimes add chopped paneer or tofu to add protein and taste. While making batter make sure that it is perfect consistency. Not to thick nor too watery. For deep-frying oil should be hot. If you put Vada in cold oil it will absorb too much oil. However, if you follow certain tips while deep frying, your food is likely to absorb lesser oil.
More Mumbai Street Food Recipes
If you are fan of Mumbai street food you might like to check many other recipes of Mumbai street food on my website too.
Ragada Pattice, Mumbai Vada Pav, Misal Pav, Masala toast Instant Dahi Vada Mumbai Pav Bhaji, Dahi Sev Puri Chaat
Few More Indian Street Food Recipes
📖 Recipe
