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Vada Pav
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5 from 4 votes

Batata Vada

Batata Vada is a spicy potato dumpling coated with gram flour and deep-fried. This is one of India's classic street snacks.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Snack
Cuisine: Indian Vegetarian, nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Batata vada
Servings: 12 servings
Calories: 132kcal

Ingredients

  • potatoes (boiled, peeled and mashed)
  • ¼ teaspoon asafetida (hing)
  • ¼ teaspoon turmeric
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilli paste (crush green chilies in mortar and pestle)
  • 2 teaspoon vegetable oil
  • Salt to taste
  • 1 tablespoon lemon juice
  • ¾ cup chickpea flour (sifted to remove any lumps)
  • ½ teaspoon red chilli powder (like paprika or cayenne)
  • ¼ teaspoon turmeric
  • Salt to taste
  • ¼ teaspoon baking soda
  • Vegetable oil for deep frying the vadas

Instructions

  • Heat the oil and add the turmeric and the asafetida.
  • Now add the ginger, garlic and chilli pastes and saute just a few seconds. Add the potatoes and salt, mix well, and take off the heat. Mix in the lemon juice.
  • Allow the mixture to cool before you handle it.
  • Mix the chickpea flour with red chili powder, turmeric, baking soda and salt. Add enough water to make a fairly thick batter, about the consistency of pancake batter.
  • Make balls with the potato mixture, about 1 inch in diameter. Dunk one at a time into the chickpea batter. Turn to coat and then drop into the oil which should be at between 350 and 375 degrees.
  • Fry the vadas on all sides until they turn reddish-brown. Don't overcrowd the pan. Remove to paper towels and drain.

Nutrition

Calories: 132kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Potassium: 369mg | Fiber: 2g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 1mg