Batata vada recipe maharashtrian style | Aloo bonda recipe


Batata vada is a popular snack in Maharashtra and most of the regions of India. It is one of the most famous snacks as a street food and is served mostly in the morning as a breakfast. If people are in a hurry, then they prefer to eat batata vada with a cup of hot tea before going to the office or work. Batata vada is made with boiled potatoes cooked in some basic spices. It is coated with besan batter, which gives it a really crispy texture. Not only adults but also children love this dish very much because of its lip-smacking taste.


Photo of ready batata vada garnished with green chilies and served hot in a black dish on a table, by homemakerjob
Tasty Batata Vada by Homemakerjob


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Photo of ready batata vada garnished with green chilies and served hot in a black dish on a table, by homemakerjob

Batata Vada Recipe

Batata vada is a very popular snack dish made with a batter of besan and potato mixture, along with a few spices. The taste is medium-spicy, and the outer layer is crispy in texture. It is not a short recipe; it does take some time, but it is totally worth it because of the taste. Try this amazingly delicious recipe at home.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine Indian, Maharashtrian
Servings 4 people


For potato mixture

  • 500 gm potatoes boiled
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • 5 green chilies
  • 10 garlic cloves
  • 1 inch ginger
  • 3 tbsp coriander leaves
  • 8-10 curry leaves
  • ¼ tsp turmeric powder
  • ¼ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp salt

For batter

  • 2 cup besan (gram flour)
  • ¼ tsp turmeric powder
  • ¼ tsp salt
  • ¼ tsp red chili powder
  • ¼ tsp ginger garlic paste (optional)
  • A pinch of baking soda


  • Remove the skin of the boiled potatoes. Mash them well and keep them aside.
  • In a mixer jar, add 5 green chilies, 10 garlic cloves, 1 inch of chopped ginger, and coriander leaves. We do not want a smooth paste, just blend till we get a crushed mixture of chilies, garlic, and ginger.
  • Heat 2 tbsp oil in a kadai on medium high heat. Add ¼ tsp mustard seeds, a crushed mixture of chil-ies, and curry leaves. Stir and fry for a minute.
  • Add ¼ tsp turmeric powder, ¼ tsp cumin powder, ½ tsp coriander powder, and ½ tsp salt. Mix well.
  • Add mashed potatoes to the kadai and mix it well with the spices. Then add the chopped coriander leaves, mix well, and cook for 2-3 min. Turn off the heat.
  • After the potato mixture has cooled down, make medium-sized balls of it.
  • In a large mixing bowl, add 2 cups besan (gram flour), ¼ tsp turmeric powder, ¼ tsp salt, and ¼ tsp red chili powder. Then, add ¼ tsp cumin powder, ¼ tsp coriander powder, and ¼ tsp ginger garlic paste. Finally, add a pinch of baking soda and mix all well together.
  • Start adding water little by little to make a batter. The batter should not be too thick or too thin.
  • Heat enough oil on medium heat in a kadai to fry the batata vada.
  • Take potato mixture balls and gently dip in besan batter; coat properly.
  • Once the oil is hot enough, gently drop the batter-coated vada into the kadai. Add 2-3 vada at a time in kadai. Fry them in batches without overcrowding them.
  • Let one side fry properly, then turn it to the other side. Keep them turning in the oil until they turn a golden color.
  • Remove them onto a kitchen paper towel to drain excess oil. Fry the remaining vada.
  • Usually, batata vada is served with fried green chilies. To fry green chilies, use a knife and slightly slit the chilies so they don’t burst while frying.
  • Fry them till they soften and turn slightly crispy in texture. Remove them from the oil and sprinkle a little bit of salt on them.
  • Serve hot batata vada with green chilies and any of your favorite chutneys.


  • Adjust the spice level as per your liking. Add more red chili powder if you want the potato mixture to be more spicy.
  • The consistency of the batter is very important. If the batter is too thick, the vada will turn hard and not taste good. If the batter is too thin, it will be runny and won’t coat the potato balls properly. Also, the thin outer layer may break, and the potato filling can come out while frying.
  • You can prepare the potato mixture beforehand and store it in the refrigerator. When you plan to make batata vada, bring the potato mixture to room temperature. Prepare the batter and follow the re-maining process.
  • Fry vada on medium heat so it cooks evenly inside and out.

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