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Lili tuvar na batata vada recipe | lili tuvar na bhajiya | green tuvar batata vada

Lilva Tuvar na Batata Vada is a quick Gujarati snack made from green pigeon peas (fresh tuvar dana) and potato dumplings coated with a gram flour-based batter. It is especially popular during the winter season when you can find the best and highest quality fresh pigeon peas in the market. The dish is served with khatti-meethi chutney and fried chilies, making it an ideal evening snack to enjoy with a cup of tea or coffee. Try out this tasty and spicy Green Tuvar Batata Vada with just a few basic ingredients.

The key to making tasty lili tuvar na batata vada at home are
  1. Firstly, I prepared the stuffing by coarsely crushing fresh pigeon peas and green peas. I also added spices and potatoes to enhance the taste of the stuffing. To ensure a perfect binding, I incorporated some soaked poha into the masala, allowing it to absorb water.
  2. Secondly, the besan batter should have a medium-thick consistency and should coat the backside of the spoon evenly. Whisk the besan batter for 2-3 minutes to incorporate air particles, contributing to the fluffiness of the batata vada.
  3. Lastly, deep-fry the batata vada on a medium flame until it is evenly cooked. Avoid frying it on high or low flame. These vadas taste exceptional when served hot with khatti-meethi chutney and fried chilies.
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Recipe video

Lili tuvar na batata vada recipe | lili tuvar na bhajiya | green tuvar batata vada

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For stuffing

  • 1 tbsp oil
  • 1.5 cup green pigeon peas - tuvar
  • ½ cup green peas
  • Salt to taste
  • ½ tsp + 1 tbsp sugar
  • 4-5 tbsp water
  • 3 green chilli
  • 1 inch ginger
  • 2 tbsp roasted peanuts
  • 1 medium size boiled potatoes
  • ½ cup soaked poha
  • 1 tsp cumin powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • 1 tsp amchur powder
  • 1 tbsp sugar
  • ½ tsp black salt
  • ½ cup coriander leaves
  • ¼ cup pomegranate seeds - optional

For besan batter

  • 1 cup gram flour - besan
  • Salt to taste
  • ¼ tsp turmeric powder
  • Pinch of hing
  • ½ cup water
  • 1/8 tsp baking soda
  • 1 tbsp oil
  • Oil for frying

For khatti-meethi amchur chutney

  • 1 tbsp dry mango - amchur powder
  • ½ tsp black salt
  • ½ tsp kashmiri red chilli powder
  • ½ tsp roasted cumin powder
  • ½ tsp chaat masala
  • ¼ cup jaggery
  • ½ cup water
  • 1 tsp arrowroot - tapkir powder + water mixture
  • 1 tsp watermelon seeds - optional


Making Stuffing:

  • In a pan, heat 1 tbsp oil, and add 1.5 cups of fresh green pigeon peas, ½ cup green peas, salt, and ½ tsp sugar. Sauté the mixture.
  • Sprinkle some water, cover the pan, and cook on low flame until the peas become slightly soft.
  • Transfer the cooked mixture to a plate and let it cool slightly.
  • In a mixer jar, combine the cooked peas with 3 green chillies, 1 inch of ginger, and 2 tbsp roasted peanuts. Grind into a coarse mixture without adding water.
  • Transfer the ground mixture into a mixing bowl. Add 1 medium-sized boiled potato, ½ cup soaked poha, 1 tsp cumin seeds, ½ tsp red chilli powder, ½ tsp garam masala, 1 tsp amchur powder, 1 tbsp sugar, ½ tsp black salt, regular salt, and ½ cup coriander leaves. Mix well.
  • Incorporate some pomegranate seeds and bind the mixture. Form small stuffing balls and set aside.

Making Besan Batter:

  • In a mixing bowl, combine besan, turmeric powder, hing, and salt. Mix well.
  • Gradually add water to make a smooth batter, ensuring there are no lumps.
  • Use a whisk to beat the batter for 4-5 minutes until it reaches a flowy consistency.
  • Once whisked, let the batter rest for a minimum of 10 minutes.

Making Lili Tuvar Na Batata Vada:

  • Heat oil on medium flame for deep frying.
  • Add baking soda and hot oil to the besan batter. Whisk again to coat the masala with the batter.
  • Dip the stuffing balls into the batter and deep fry in hot oil until they turn crispy and golden brown.
  • Drain the vada balls on a wire rack, and fry all vadas in the same way.
  • Serve Lili Tuvar Na Batata Vada with khatti-meethi chutney.

Making Khatti-Meethi Amchur Chutney:

  • In a pan, mix amchur powder, black salt, red chilli powder, roasted cumin powder, chaat masala, jaggery, and water. Cook until the jaggery dissolves.
  • In a bowl, mix arrowroot (tapkir) powder with water and gradually add it to the chutney, stirring continuously. The chutney will thicken; turn off the gas.
  • Transfer the chutney to a bowl and add watermelon seeds.
  • Khatti-Meethi Chutney is ready to enjoy.


  • Sprinkle some water on the dana so that steam will be generated, allowing them to cook properly.
  • Potatoes provide binding to the stuffing.
  • Poha absorbs water, providing binding to the stuffing and making it dry.
  • The consistency of the besan batter should be ribbon-like and medium-thick.
  • Whisk the batter in one direction to make it light and fluffy.
  • Fry the vada on medium flame.
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