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Batata vada recipe | aloo vada recipe | potato vada | aloo batata wada | street style batata vada

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Servings 100 small size batata vada


For aloo masala

  • 5 big size boiled potatoes
  • 4-5 spicy green chilli
  • 1 inch ginger
  • 5-6 garlic cloves
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 10-12 curry leaves
  • Pinch of hing
  • ½ tsp turmeric powder
  • ¼ tsp garam masala
  • Salt to taste
  • 2 tbsp lemon juice
  • Some coriander leaves

For batter

  • 3 cup besan gram flour
  • Salt to taste
  • ½ tsp turmeric powder
  • ½ tsp ajwain
  • Pinch of hing
  • ¼ tsp or pinch of baking soda
  • 1 tsp hot oil
  • 2 cup water or as required

Other ingredient

  • Oil for frying

For dry garlic chutney

  • 2 cup besan chura
  • 8-9 fried garlic cloves
  • 3 tbsp kashmiri red chilli powder

For green chutney

  • ½ cup coriander leaves
  • 4-5 spicy green chilli
  • ½ inch ginger
  • 5-6 garlic cloves
  • ¼ cup cold water


Making aloo masala

  • In a mixing bowl, mash boiled potatoes and keep it aside.
  • Now in a mortal-pestal, add green chilli, ginger, garlic cloves and salt. crush into coarse paste. Keep it aside.
  • Then in a pan, add oil, mustard seeds, cumin seeds, hing and curry leaves. sauté it.
  • Then add crushed greenchilli-ginger-garlic paste. Sauté for a minute.
  • Now, lower the flame and add turmeric powder and garam masala. mix well.
  • Switch off the gas and add tempering into boiled potatoes.
  • Also add salt, lemon juice and some coriander leaves. mix well.
  • Aloo masala is ready.
  • Make a round shape small size ball from masala and keep it aside.

Making besan batter

  • In a mixing bowl, add the besan, turmeric powder, ajwain, salt, baking soda and mix well.
  • add water gradually to make a smooth and thin coating consistency of batter also make sure there should not be any lumps.
  • Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowing consistency.
  • Once whisked well, let the batter rest for a minimum time of 15 minutes.

Making batata vada

  • Set oil on medium heat for deep frying.
  • Whisk the batter once again & coat masala ball with the besan batter.
  • Add coated vada balls in hot oil for deep frying, deep fry in hot oil on medium flame until they are crispy & golden brown in colour.
  • Now drain off over wire rack and fry all vada into same way.
  • Enjoy batata vada with chutney and fried chilli.

Making chutney

  • First add some water in besan batter and mix well. Now with your fingers pour batter into hot oil.
  • Then fry besan chura on medium heat till it become crispy and golden brown.
  • Now in a mixture jar, add 2 cups crispy chura in a food processor, along with fried garlic, salt & red chilli powder, use pulse mode and grind to fine powder.
  • Dry garlic chutney is ready, serve with batata vada, you can also store in an airtight container and store in the fridge for up to a week.

Making green chutney

  • In mixture jar, add coriander leaves, ginger, garlic, green chilli, salt and some water.
  • Grind it into smooth paste. Green chutney is ready, serve with batata vada.


For masala
cool down boiled potatoes completely so there will be no moisture in them.
mash potato evenly so there are no big chunks of potato in the masala.
For batter
the batter has a medium thick consistency and coated the backside of the spoon very well.
whisk batter in one direction so air particles incorporate into it.
rest batter for 5-7 minutes so gram flour is properly soaked.
For batata vada
fry vada on medium flame.
For garlic chutney
Grind chutney on the pulse for its coarse or semi-fine mixture.