Popular Mumbai Street Food is called Batata Vada (Mumbai Style Aloo Bonda). Potato dumplings with flavors of ginger, green chili, and garlic that are battered in besan and maize flour and deep fried in oil.
Batata vada is a fried snack of batter-coated potato stuffed fritter dumplings. Making these take some time but absolutely worth it. I share this lip smacking delicious recipe of Maharashtrian style batata vada. I am sure you will love Indian street food snack.
They are delicious and so crispy when they are hot. Batata vada is stuffed inside a bread bun (pav) in this popular street cuisine from Mumbai, which is then served as a snack or breakfast alongside chutney.
in this recipe, the spiced and mashed potatoes are shaped like patties and coated with spiced chickpea flour. later it is deep-fried till crisp and is ready to be served.
Ingredients for batata vada
- 200 gram Gram Flour (Besan / Chickpea Flour)
- 3 medium Potatoes
- 1/2 inch piece of Ginger, chopped
- 2 cloves of Garlic, chopped, optional
- 2 Green Chillies, chopped
- 1/4 teaspoon Mustard Seeds
- few curry leaves
- ¼ tsp turmeric
- A pinch of Asafoetida
- ¼ teaspoon lemon juice
- ½ tsp Red Chili Powder
- Salt or to taste
- Pinch of Baking Soda
- Oil For Deep Frying
Instructions for Batata vada
- Rinse and then add potatoes in a 2 litre pressure cooker. Also add 2 cups water.
- Pressure cook for 7 to 8 minutes on medium flame or for 5 to 6 whistles.
- When the pressure falls down on its own, remove the lid.
- Remove the potatoes and let them become warm.
- Now Peel boiled potatoes and mash them with backside of a large spoon.
- In a small grinder take green chilies (chopped), chopped ginger and chopped garlic.
- Add 1 to 2 tablespoons water and grind to a smooth paste.
- Heat 2-teaspoons oil in a small pan over medium flame.
- Add the mustard seeds and let them crackle and pop.
When they start to crackle, add asafoetida, turmeric, and curry leaves.
Quickly give a stir.
Now add the ginger+garlic+green chili paste. The paste will splutter, so be careful. Mix and stir.
Sauté for some seconds till the raw aroma of both ginger and garlic goes away.
- Add these coarsely mashed potatoes to the pan and mix well.
- Add ¼ teaspoon lemon juice to add some tang to the stuffing. Also add salt to taste.
Mix well and taste for the lemon juice and salt. If required, add more lemon juice or salt.
- Turn off the flame.
- Then make medium sized balls from the potato mixture. Slightly flatten the potato balls as it helps to fry the vadas easily. Keep aside.
If mixture turns sticky, grease your hands with oil and make round shaped balls from it.
- In another bowl, take besan (gram flour), baking soda and salt.
- Then add red chilli powder and salt and mix well.
- Then add water little by little and mix well and make it like a bajji batter.
- Make a medium thick batter. If the batter looks thin, then you can add some more besan.
Frying batata vada
- Heat oil in a pan over medium flame for deep-frying.
- When oil is medium hot, dip each potato ball into batter and coat it evenly with hand or spoon and gently drop it into the hot oil.
- Do not overcrowd the kadai. Add vadas depending on the size of the kadai. Fry on medium flame.
- Flip the batata vada on other side and fry them in medium flame till they are crispy and turn golden brown outside.
- This way turn them a couple of times till they are golden.
- Drain excess oil using perforated spoon and transfer them over paper napkin on a plate.
- This way fry the remaining batches of vadas.
- Batata Vada is now ready for serving.
Serve batata vada hot or warm with the fried salted green chilies, sweet tamarind chutney, coconut chutney and coriander chutney. it can also be served alone with tomato ketchup.
You can also serve these delicious batata vadas with pav (dinner rolls) or burger buns or bread. You can also stuff them inside the burger buns or bread slices.
Tips and variations
- You can alter the spices as per your taste preferences.
- Add 1/2-teaspoon cumin seeds and 1/4-teaspoon urad dal with mustard seeds for variation.
- You can also use a mortar-pestle to crush ginger, garlic and green chilies. No need to add water if crushing in mortar-pestle. Keep aside.
- Don’t make the batter thick as the texture becomes doughy. And also don’t make the batter thin or runny as then it does not coat the potata vada and the filling comes out while frying.
- Fry them on medium heat. If they are fried in warm oil they will soak a lot of oil. If they are fried in very hot oil then the outer layer of the batter gets browned or burnt leaving the inside layer of the batter uncooked.