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Prep Time20 mins
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Cook Time20 mins
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Ready In40 mins
Batata Vada is one of Mumbai’s most iconic street foods — crispy on the outside, soft and flavourful inside. This homemade version delivers authentic taste with a perfectly spiced potato filling tempered with mustard seeds, curry leaves, garlic, fennel, turmeric, chilli, fresh coconut, and a splash of lemon juice for brightness. The mixture is shaped into smooth balls, then coated in a thick besan batter enriched with rice flour for extra crunch. The secret to perfect vadas lies in cooling the potato mixture completely and adding water gradually (around 2 cups) to create a thick, lump-free batter that coats evenly without becoming runny. Traditionally, Batata Vada is deep-fried on medium heat until beautifully golden and crisp, giving you that classic street-style texture and flavour.
For a healthier, low-oil option, you can air fry them with great results. To make the process mess-free, place each batter-coated potato ball into individual silicone or parchment cupcake cases before air frying. This helps the batter hold its shape and prevents sticking or dripping inside the basket. Preheat your air fryer to 180°C (350°F). Lightly brush or spray the tops with oil and arrange the filled cupcake cases in a single layer. Air fry for 15–18 minutes, flipping carefully halfway if needed, until the outer layer is firm and golden. While the crust will be slightly softer than deep-fried vadas, they still turn out deliciously crisp and satisfying. Serve hot with green chutney, dry garlic chutney, or enjoy them inside pav for a wholesome, lighter vada pav experience perfect for tea-time or festive snacking.
Ingredients
For the potato filling
Besan Batter
Directions
Heat oil in a pan. Add mustard seeds and let them splutter. Add fennel seeds, curry leaves, and crushed garlic. Sauté until fragrant.
Add turmeric, crushed chilli, salt, grated coconut and aamchoor powder. Mix well. Cook for 2–3 minutes until the mixture feels slightly dry.
Add the mixture to the mashed potatoes, then add the lemon juice and coriander. Once cooled, divide the mixture and shape into medium-sized smooth balls.
In a mixing bowl, combine besan, rice flour, turmeric, salt, baking powder, cumin powder, and crushed green chilli. Gradually add water while whisking to form a thick, smooth batter. The batter should coat the back of a spoon — not too thick, not runny.
Heat oil for deep frying on medium flame. Dip each potato ball into the batter and coat evenly. Gently slide into hot oil. Fry on medium heat until golden brown and crispy from all sides.
Conclusion
Serve hot with: green chutney or tamarind chutney or inside a pav for a delicious vada pav!
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