India Food Network India

Recipes,Light Bites

Dec 26, 2012







Mumbai’s most famous street food, Batata Vada is here. Learn from Archana tai, how to prepare Batata vada, in an easy to make recipe.


    • 4 potatoes boiled and peeled
    • 1 tbsp mustard seeds
    • 1/2 tsp turmeric powder
    • 3/4 tsp asafoetida
    • 7-8 curry leaves
    • Salt according to taste
    • 1 tbsp ginger-garlic-green chilli coarsely ground
    • Chickpea flour according to requirement
    • Oil for deep frying


  • For the seasoning: Heat 1 tbsp oil, once the oil is heated, add 1 tbsp mustard seeds, 1/2 tsp turmeric, 3/4 tsp asafoetida, 7-8 curry leaves, 1 tbsp coarsely ground ginger-garlic-green chilli paste
  • Add salt according to taste and mix well
  • TIP: You can add coriander as per taste
  • In a bowl mash 4 boiled potatoes
  • Once the potatoes are mashed, add the seasoning to it
  • TIP: Salt was added when making the seasoning, hence add only a pinch when adding it to the potatoes mixture
  • Mix everything well together
  • TIP: To avoid potatoes from getting sticky after boiling, cook them under the steam released from the pressure cooker when making rice or dal in it.
  • Now heat oil enough for deep frying the vadas
  • For the batter: In a bowl add chickpea flour according to requirement, add a pinch of turmeric powder, asafoetida, salt according to requirement, and some water
  • Mix the ingredients together
  • TIP: Do not make the batter very thin or very thick
  • TIP: Add 3/4 tsp of hot oil to the batter to make perfect crispy vadas
  • Start making medium sized potato balls, dip it in the batter
  • On a high flame drop the dipped potato balls into the hot oil
  • Once the vadas turn golden brown remove them
  • Ready to serve

About Archana ArteFollow On


Archana shares simple recipes, cooking techniques and kitchen hacks to make delicious Maharashtrian food. Watch Archana prepare simple yet mouth-watering recipes on Archana’s Rasoi.

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