A classic Mumbai street food! Spiced mashed potato balls are dipped in a savory chickpea flour batter and deep-fried to golden perfection. Crispy on the outside, soft and flavorful on the inside, perfect with a cup of chai.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
335cal
12gprotein
52gcarbs
10g
Ingredients
500 g Potatoes (About 4 medium, boiled, peeled, and cooled)
1.5 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (Adds extra crispiness to the coating)
2 tbsp Vegetable Oil (For tempering the potato filling)
1 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
10 leaves Curry Leaves (Fresh or dried)
1 tbsp Ginger-Garlic Paste
3 pcs Green Chilies (Finely chopped, adjust to taste)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
Crispy, perfectly spiced Batata Vada with fresh Green Chutney – pure comfort food to brighten your day!
This maharashtrian and gujarati and goan dish is perfect for breakfast or snack. With 363.7 calories and 13.25g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Turmeric Powder (Divided: 0.5 tsp for filling, 0.25 tsp for batter)
0.5 tsp Red Chili Powder (For the batter, adjust to taste)
0.25 tsp Baking Soda (A pinch for a lighter batter)
1.75 tsp Salt (Divided: 1 tsp for filling, 0.75 tsp for batter, or to taste)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped)
1.25 cup Water (Approximately, for making the batter)
Instructions
1
Prepare the Potato Filling (15 minutes)
In a large bowl, mash the boiled and cooled potatoes. Aim for a slightly coarse texture, not a smooth paste.
Heat 2 tbsp of oil in a small pan (tadka pan) over medium heat for tempering. Once hot, add the mustard seeds and allow them to splutter.
Add the hing, curry leaves, chopped green chilies, and ginger-garlic paste. Sauté for 30-60 seconds until the raw aroma disappears and it becomes fragrant.
Add 0.5 tsp of turmeric powder, stir for a few seconds, and immediately pour this tempering mixture over the mashed potatoes.
To the potatoes, add 1 tsp salt, lemon juice, and chopped coriander leaves. Mix everything gently but thoroughly. Do not overmix.
Allow the mixture to cool completely. Once cool, divide it into 12 equal portions and roll them into smooth, round balls.
2
Make the Besan Batter (5 minutes)
In a separate mixing bowl, whisk together the besan, rice flour, 0.25 tsp turmeric powder, red chili powder, 0.75 tsp salt, and baking soda.
Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter.
The ideal consistency should be similar to pancake batter—thick enough to coat the back of a spoon evenly without being too runny or too dense. Let it rest for 5-10 minutes.
3
Fry the Batata Vadas (20 minutes)
Heat oil for deep frying in a kadai or deep pan over medium flame. To test the oil's temperature, drop a tiny bit of batter into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is ready.
Take one potato ball and dip it into the besan batter, ensuring it is fully and evenly coated. Let any excess batter drip off for a moment.
Carefully slide the batter-coated ball into the hot oil. Fry in batches of 4-5 vadas at a time to avoid overcrowding the pan, which can lower the oil temperature.
Fry for 5-6 minutes, turning them occasionally, until they are a deep golden brown and uniformly crisp on all sides.
Using a slotted spoon, remove the fried vadas and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4
Serve Hot (5 minutes)
Serve the Batata Vadas immediately while they are hot and crispy.
They are best enjoyed with spicy green chutney, sweet tamarind chutney, or stuffed inside a pav (bread roll) to make the famous Vada Pav.
29cal
1gprotein
6gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
