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Photo of Batata Vada by U K at BetterButter

Batata Vada

30 minutes
Prep Time
10 minutes
Cook Time
4 People
Read Instructions Save For Later


The street food which keeps Mumbai alive.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Maharashtra
  • Pan fry
  • Boiling
  • Frying
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. For the Dumplings: potatoes 10-12
  2. ginger 1 inch long piece
  3. garlic 4-5 cloves
  4. green chillies 3-4
  5. coriander Leaves - 1/2 cup
  6. curry leaves 3-4
  7. Split black gram (Udad Daal) 2 tbsp
  8. mustard seeds 2 tsp
  9. lemon juice - 2 tbsp
  10. olive Pomace Oil - As needed to deep fry
  11. salt as per taste
  12. For the Batter: Gram flour 200 gms
  13. Rice flour 2 tbsp
  14. turmeric powder as per need for color
  15. salt as per taste


  1. For the Dumplings:
  2. Boil the potatoes and crush to smaller pieces. Add some salt and mix well. Keep aside.
  3. Take the ginger, garlic, chili and coriander with 3-4 curry leaves and make a paste in a mixer. Add lemon juice into it and keep aside.
  4. Take 4-5 tbsp oil in a deep pan and preheat on a medium flame. Add 4-5 curry leaves, mustard seeds and split the black gram (Udad Daal).
  5. Add the turmeric powder and stir. Add the paste from the mixer. Stir well.
  6. Add crushed potatoes and mix well and cook on a low flame for 3-4 minutes.
  7. Cool the mixture and make balls or patty as per your need. We will call these as dumplings after done. Keep aside.
  8. For the Batter (Outer Crust):
  9. Add 2 tbsp rice flour to 200 gms gram flour. Pour in water as needed to make a thick paste. Add turmeric and salt and mix well.
  10. The Final Product:
  11. Dip these balls in the paste and deep fry till they turn light golden brown. Remove immediately once done to avoid losing the color.
  12. Serve hot with mint chutney garnished with onions and eat it with regular ketchup.

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Mukhi Eram
Mukhi Eram   May-18-2018

Awsm taste...yummy

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