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)
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.
