Batata vada is one of many types of vadas, or fried Indian “snack” foods. The golden-brown sphere of fried potato is spiced primarily with red and green chili, and is sometimes accompanied by even spicier chutneys or sandwiched between warm bread rolls. Vendors across the west-central Indian state of Maharashtra, where batata vada is most popular, serve up fresh iterations on this favorite snack from market tables, portable carts, and pop-up stalls that dot city roads. A relatively easy dish to cook up at home, batata vada is Indian finger food fried to delicious perfection.

To read more about how street food, and specifially the batata vada, has influenced recent politics in Maharashtra, check out the “Learn More” page for Indian cuisine!

Batata Vada Recipe

Adapted from VegeCravings

Ingredients (for the filling)

• 3 medium potatoes (peeled, boiled, and mashed)
• 7-8 curry leaves
• 2 green chilies (finely minced)
• 3 cloves garlic (finely minced)
• ¾ inch fresh ginger (peeled and grated)
• ½ tsp. mustard seeds
• ½ tsp. red chili powder
• ½ tsp. ground turmeric
• 1 tsp. salt

Ingredients (for the batter)

• 1 cup chickpea flour
• 1 tsp. salt
• ½ tsp. red chili powder
• ½ teaspoon turmeric

 

Instructions

1. Add mustard seeds to a pan with heated oil. When seeds pop, add curry leaves, ginger, garlic, and green chilies and sauté for 1-2 minutes.
2. Add turmeric, red chili powder, and salt, and turn the heat to low.
3. Add the potatoes and mix well, and remove from heat.
4. In a mixing bowl, combine flour, other salt, red chili powder, and turmeric. Slowly add about ½ cup water to make a thick batter.
5. Heat more oil in a separate pan.
6. Roll potato filling into small balls and fully coat in batter.
7. Fry the balls on medium-high heat until golden brown.