Batata Vada Recipe
- Medium skillet
- Mixing bowls
- Thermometer
INGREDIENTS
- Oil for deep frying
Filling:
- 1 handful fresh cilantro, chopped
- 8 garlic cloves, coarsely chopped
- 2 green hot chili peppers, chopped
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- ¼ teaspoon turmeric
- 2 pounds/900 grams potatoes, boiled and mashed
Batter:
- 1¼ cups chickpea flour
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 1 cup water
Chutney:
- 1 cup fresh cilantro leaves, packed
- ½ cup fresh mint leaves
- 2 green chilies, chopped (adjust to taste)
- 1 garlic clove
- 1- inch/2.5 cm piece fresh ginger, peeled
- ½ teaspoon salt
- 1 teaspoon roasted cumin powder
- ½ teaspoon chaat masala
- ¼ teaspoon black salt, optional, for depth
- 2 tablespoons lemon juice
- 2 –3 tablespoons cold water, more as needed
INSTRUCTIONS
- In a medium skillet over medium heat, fry the cilantro, garlic, and green chilies until fragrant, about 1–2 minutes. Add the salt, mustard seeds, and turmeric, stirring for 30 seconds. Add the mashed potatoes and mix until fully combined. Shape the mixture into evenly sized balls, roughly 2 inches/5 cm in diameter, and refrigerate for 20–30 minutes to firm up.
- For the chutney, rinse the cilantro and mint well, discarding thick stems. In a blender, combine the herbs, chilies, garlic, ginger, salt, roasted cumin powder, chaat masala, black salt, and lemon juice. Blend until smooth, adding water gradually to reach a thick but pourable consistency. Taste and adjust seasoning — add more lemon juice for tang, chili for heat, or cumin for smokiness.
- In a separate mixing bowl, whisk together the chickpea flour, egg, salt, turmeric, and water until smooth and lump-free.
- Heat oil in a deep-frying pan to 355°F/180°C.
- Coat each potato ball in the batter, then carefully lower into the hot oil. Fry in batches for 4–5 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Serve warm.
FAQ
How can I make this batata vada recipe vegan?
Replace the egg in the batter with aquafaba, a flaxseed-water mixture, or a chickpea flour paste. These options give structure and help the batter stick without changing the taste. The filling of mashed potatoes, garlic, cilantro, chilies, and spices is naturally vegan, so no adjustments are needed there. Use a neutral vegetable oil for frying, such as sunflower or canola, to keep the flavors authentic.
Can I bake the batata vada instead of deep-frying?
you can bake the batata vada recipe if you prefer a lighter alternative to deep-frying. Preheat the oven to 400°F/200°C, place the batter-coated potato balls on a parchment-lined baking tray, and brush them lightly with oil. Bake for 20 to 25 minutes, turning halfway through to ensure even crisping. While the crust won’t be as shatteringly crisp as deep-fried batata vada, the flavor and texture remain satisfying.
What spices can I adjust to make the batata vada recipe less spicy?
Reduce the number of green chilies or replace them with a milder variety such as Anaheim or poblano peppers. You can also reduce or omit mustard seeds, which contribute heat and pungency. The turmeric should remain as it adds color and earthiness without spice. If you want to balance the flavor further, add a small squeeze of lemon juice or a pinch of sugar to the potato filling.
How do I store batata vada for later use?
Let the fried potato balls cool completely, then place them in an airtight container. Refrigerate for up to 2 to 3 days. To reheat, preheat your oven to 350°F/175°C and bake until warmed through and crisp again, or re-fry briefly in hot oil. Avoid microwaving, as it will make the exterior soggy. Freezing is not recommended, since the batter may lose its texture.
Can I prepare the potato filling in advance?
You can prepare the potato filling for the batata vada recipe up to 24 hours in advance. After mashing the boiled potatoes and mixing them with spices, allow the mixture to cool, then cover tightly and refrigerate. When ready to cook, shape into balls, dip into freshly prepared batter, and fry. Chilling the filling actually makes it easier to shape, since the mixture firms up in the refrigerator.
What type of potatoes work best for the batata vada recipe?
Starchy potatoes such as Russet or Yukon Gold are best for the batata vada recipe. Russets provide a fluffy texture when mashed, while Yukon Golds add a naturally buttery flavor and creaminess. These varieties absorb spices well and hold together when shaped into balls. Avoid waxy potatoes like red or fingerling, as they are too dense and don’t mash smoothly. Using starchy potatoes ensures a light interior that contrasts beautifully with the crisp, golden chickpea batter.
How do I make the chickpea batter smooth and lump-free?
first sift the chickpea flour into a mixing bowl. Slowly whisk in water, adding it in stages to prevent lumps from forming. Once the flour is hydrated, whisk in the egg or vegan substitute until well blended. If any lumps remain, pass the batter through a fine-mesh sieve. The goal is a smooth, thick coating consistency, similar to pancake batter. This ensures the potato balls fry evenly and develop a crisp golden shell.
