Batata Vada

Batata Vada

Preparation Time: 30 minutes


  • 1/2 kg potatoes
  • 1/2 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1/2 tsp asafoetida
  • 6 cloves garlic (crushed)
  • curry leaves
  • 5 green chillies (finely chopped)
  • 1/2 inch ginger (cut finely)
  • sprigs of coriander leaves
  • Gram flour
  • salt to taste
  • 1 tsp ajwain (optional)
  • oil for frying


  • 5 Seedless dates (Khajoor)
  • 100 g jaggery
  • 50g tamarind
  • Soak the above ingredients in water for 15 minutes and then blend this in a mixer jar
  • Pour it in a container and Refrigerate (can be used as and when required)


  • 4 green chillies
  • 1 katori coriander leaves
  • salt to taste
  • Blend the above ingredients with water in a mixture jar
  • Store it in a refrigerator and use as required


  • Wash & pressure cook potatoes for 3 whistles and keep aside to cool
  • In the meanwhile, prepare a tadka of mustard, green chillies, curry leaves, crushed garlic, finely chopped ginger, asafoetida & finely chopped coriander leaves
  • Put off the flame and add haldi
  • Peel the boiled potatoes and mash them
  • Add salt, a pinch of sugar and the tadka to the potatoes
  • Mix well
  • From this mixture, make round balls of the required size
  • In a bowl, add gram flour, salt, haldi, red chilly powder, asafoetida, ajwain (optional) and water and make a lumpy batter
  • Heat oil in a kadai
  • Coat the potato vadas with the batter and deep fry till evenly fried with golden colour

Serve steaming hot batata vadas at any time of the day with chutney, fried green chillies and pav or relish it as it is!

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