• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Sweet Simple Masala
  • Recipes
    • Breakfast
    • Snacks & Appetizers
    • Chutneys & Dips
    • Soups & Sides
    • Sweets
    • Pasta, Noodles, Rice
    • Sandwiches
    • Drinks
    • Vegetarian
    • Indian
    • Mexican
    • Chicken, eggs, meats
    • Seafood
    • Kid-Friendly
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Indian
  • Mexican
  • Mediterranean
  • Sweets
  • Snacks & Appetizers
  • Kid-Friendly
  • Welcome!
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Indian
    • Mexican
    • Mediterranean
    • Sweets
    • Snacks & Appetizers
    • Kid-Friendly
    • Welcome!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Batata Vada (Gujarati Aloo or Potato Vada)

    Published Oct 18, 2022 This post may contain affiliate links

    Jump to Recipe Print Recipe

    Batata vada or aloo vada, are deep fried fritters of spicy mashed potato coated in a seasoned chickpea flour. Batata vada are a very popular street food in India and it turns out they are actually pretty easy to make at home as well!

    fresh indian seasoned potato fritter on white plate

    What is Batata Vada?

    Batata vada (meaning potato dumpling) is a popular street food from Maharashtra India. It consists of a spicy seasoned patty made from mashed potato which is then dunked into a batter of chickpea flour (besan). The vadas are then deep fried until golden and crispy. Typically served hot with a spicy chutney.

    batata vada with turmeric spiced potato filling

    Classic Indian Street Food Turned into a Homemade Snack

    I'm not sure why but I was always daunted by making this from scratch. I guess thinking that anything mom made is also too complicated for me to make on my own. Because obviously there is no recipe to follow. Everything is just done by memory.

    Lucky for me, I was able to memorize a few things from helping my mom in the kitchen from a pretty early age. (Turns out I actually was retaining a few things here and there! Not just sneaking in bites when I thought no one was looking.) Plus with a little help from recipes I've reviewed, I've managed to come up with my own go to recipe for one of my all time fave Indian snack foods, batata vada!

    How to make Batata Vada?

    So I've broken down the process to make it easier for me to manage. I do feel it helps in making this recipe so much less complicated and daunting.

    1. Prep the potatoes - this may actually be the crucial step. (In that, I've failed to prep the potatoes properly and ended with gummy mashed potatoes). I found that peeling, cutting the potatoes into 1.5 inch pieces and then soaking in cold water for at least 3-4 hours helps reduce the starch content on the potatoes. And once the starch content is reduced, the potatoes actually cook and mash perfectly without any fuss.
    2. Cook and season the potatoes - Boil the pre-soaked potatoes starting in room temperature, unsalted water for about 20 minutes for until fork tender. Drain the potatoes and and season with tempering of asafoetida, cumin seeds, mustard seeds, curry leaves, ginger, turmeric and chilies. Salt and lemon juice as needed. Lightly mash the potatoes and form into balls.
    3. Prep the batter - All you need is chickpea flour and water. But you can additionally season with turmeric, red chili powder and cumin powder if desired. I like to add a few tablespoons of rice flour to get a nice crispy on the fry.
    4. Fry and serve (and enjoy!) - deep fry batata vada for about 3-4 minutes until golden and crispy.
    spicy mashed aloo
    rolled mashed potato balls
    besan batter for aloo vada

    Other classic Indian snack ideas: Dabeli Sliders with Pomegranate Relish, Cheesy Pull-Apart Keema Pav, Grilled Schezwan Paneer Kati Roll

    tray of potato fritters on table
    batata vada on tray

    Batata Vada

    Batata vada or aloo vada, are deep fried fritters of spicy mashed potato coated in a seasoned chickpea flour.
    5 from 35 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 30 mins
    Soaking Time 4 hrs
    Total Time 5 hrs 30 mins
    Course Appetizer
    Cuisine Indian
    Servings 4 servings
    Calories 261 kcal

    Ingredients
      

    Potato Filling (Aloo or Batata)

    • 4 medium potatoes peeled and chopped
    • 2 tablesoons cilantro
    • 2 teaspoons lemon juice
    • salt

    Tempering for Potato Filling

    • 1 tablespoon oil for tempering
    • 1 pinch asafoetida
    • ½ teaspoon cumin seeds
    • ½ teaspoon mustard seeds
    • 8-10 curry leaves
    • 2 small green chilies
    • ½ teaspoon turmeric powder
    • 1 teaspoon grated ginger

    Chickpea Flour Batter (Besan)

    • 1 cup chickpea flour besan
    • ½ teaspoon salt
    • ⅓ cup water more or less as needed
    • ¼ cup rice flour optional, for extra crispy exterior
    • ½ teaspoons turmeric, red chilli powder and cumin powder each, optional

    Instructions
     

    Make the Potato Filling

    • Peel and chop the potatoes into 1.5 inch cubes. Rinse the potatoes a few times to remove some starch. Place the potatoes in a bowl with cold water completely covering the potatoes. Refrigerate the potatoes for at least 3-4 hours.
    • Rinse the potatoes one more time. In a large pot with fresh room temperature, unsalted water, boil the potatoes for about 20 minutes or until fork tender. Make sure not to over boil the potatoes because they will become waterlogged. Drain the water from the potatoes and prepare the tempering immediately.
    • Heat oil on medium heat in a frying pan or wok and crackle mustard seeds first. Then add cumin and fry them till they sputter.
    • Add the chana dal and fry for about 3 to 4 minutes. Add chopped ginger and sauté for a half a minute on a low to medium-low heat. Add curry leaves, green chilies, turmeric powder and asafoetida. Stir and saute for a few seconds.
    • Then add this tempering oil to the potatoes. Season with salt, lemon juice and cilantro leaves. Roll potato filling into balls, I use about 2 tablespoons of filling for each. Set aside.

    Make the Chickpea Batter & Fry

    • Combine the chickpea flour, salt, spices and rice flour if using. Slowly add water and whisk. Continue to add water until you reach a thick pancake batter consistency.
    • Heat about 2 inches of oil in a wok or kadai. Carefully dip the potato ball into the chickpea batter and then lower into the hot oil.
    • Fry the vada about 2 minutes on each side. Drain on paper towel lined tray and serve hot!

    Nutrition

    Calories: 261kcal
    Keyword batata vada, aloo vada, Indian potato friters
    Love this recipe?Mention @sweetsimplemasala or tag #sweetsimplemasala!

    More Recipes

    • chicken tikka masala meatballs
      Chicken Meatball Tikka Masala
    • ginger chili masala omelette egg sandwich
      Ginger Chili Omelette Sandwich
    • blueberry lemon corn cake skillet
      Blueberry Lemon Cornmeal Cake (Skillet Recipe)
    • rasmalai fusion cake
      No Bake Rasmalai Cake (with Cake Rusks)

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Amy Liu Dong

      October 22, 2022 at 12:04 am

      5 stars
      Such an easy and delicious appetizer to prepare on my sister's birthday.
      Yum!

      Reply
      • Jill Patel

        November 09, 2022 at 12:02 pm

        Thank you!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Recipes
      • Breakfast
      • Snacks & Appetizers
      • Chutneys & Dips
      • Soups & Sides
      • Sweets
      • Pasta, Noodles, Rice
      • Sandwiches
      • Drinks
      • Vegetarian
      • Indian
      • Mexican
      • Chicken, eggs, meats
      • Seafood
      • Kid-Friendly

    Find Me on Social

    • Facebook
    • Instagram
    • Pinterest
    • Snapchat
    • Twitter

    Footer

    Get Notified

    New recipes via email

    Hi, I'm Jill

    I love to create recipes that mix together the Indian flavors I grew up eating, American comfort food classics and modern preparations to make meals easily but still full of flavor and spice! More

    My Favorites

    chicken tikka masala meatballs
    ginger chili masala omelette egg sandwich
    blueberry lemon corn cake skillet
    Kale Sausage & White Bean Soup This soup requires Kale Sausage & White Bean Soup
This soup requires very little effort, but contains maximum flavor! It’s so flavorful, you won’t even realize just how good it is for you! 
Full recipe: https://sweetsimplemasala.com/kale-sausage-white-bean-soup/
#soup #beansoup #soupseason #healthydinner #healthyrecipe #healthylunch #homemade #souprecipeshealthy
    DULCE DE LECHE BISCOFF CHEESECAKE MOUSSE (NO BAKE) DULCE DE LECHE BISCOFF CHEESECAKE MOUSSE (NO BAKE)
This no bake dulce de leche biscoff cheesecake mousse is a super simple but decadent dessert that will have you craving more!
Full recipe : https://sweetsimplemasala.com/dulce-de-leche-biscoff-cheesecake/
#nobakedessert #cheesecakerecipe #dulcedeleche #biscoff
    Blueberry Lemon Cornmeal Skillet Cake This sweet Blueberry Lemon Cornmeal Skillet Cake
This sweet & light, small batch, cornmeal skillet cake is full of fresh blueberries, lemon zest and a touch of cardamom for extra zing! Blueberry lemon cornmeal cake is full of fresh flavors from the berries and citrus zest but its also super moist from the sour cream in the batter. Not to mention that cooking in a cast iron skillet gives a beautiful, slightly crispy crust!
Full recipe: https://sweetsimplemasala.com/blueberry-lemon-cornmeal-cake/ 
#corncake #skilketcake #skilletdessert #homemadedessert #blueberrycake #lemonblueberry #blueberrylemon
    Tikka Masala Stuffed Shells What do you get when Tikka Masala Stuffed Shells 
What do you get when you combine these two dinnertime favorites: chicken tikka masala and stuffed shells?? Tikka masala stuffed shells!! Jumbo pasta shells filled with Indian spiced ground chicken, creamy cheeses and then coated in a luscious, tikka masala sauce!
Full recipe: https://sweetsimplemasala.com/tikka-masala-stuffed-shells/
#indianfood #tikkamasala #indianfusion #pastarecipe #dinner #stuffedshells
    Instant pot pinto beans -no soaking required! The Instant pot pinto beans -no soaking required!
These Instant Pot pinto beans are so flavor packed and unbelievable easy to make! There’s no need to plan ahead and soak the beans, instead just add all of the ingredients into the cooker and set it. Onions, garlic, jalapeños amp up the flavor of the pinto beans, best served with cilantro and scallions.
Full recipe : https://sweetsimplemasala.com/instant-pot-pinto-beans/
#pintobeans #instantpot #instantpotrecipe #taconight #refriedbeans #tacotuesday #meatlessmonday #riceandbeans #homemadebeans
    No bake rasmalai cake (with cake rusks) This no b No bake rasmalai cake (with cake rusks)
This no bake rasmalai cake is such a fun and flavorful Indian inspired fusion dessert. Cake rusks layered with a rasmalai cream filling and then covered in a cardamom whipped cream. This eggless dessert is not only fun to eat but also fun to make. All the ingredients are layered in a cake pan and chilled, its so easy my kids could make it!
Full recipe:  https://sweetsimplemasala.com/no-bake-rasmalai-cake/
#indianfusiondessert #rasmalaicake #nobakedessert #rasmalai #teatime #chaiandnashto #mithai #indianfood
    Follow Sweet Simple Masala on Instagram

    Copyright © 2023 Sweet Simple Masala on the Foodie Pro Theme