Batata Vada AKA Potato Fritters, is a popular Maharashtrian (India) vegetarian snack and the word Batata translates to “Potato” and Vada means Fritters or dumplings according to the shape. Today I am here with the healthy version of this snack
by frying them in the appe pan with minimal oil. The spicy potato balls are dipped/coated in gram flour based spiced batter and usually fried in oil. Since I don’t find much difference with fried and non-fried version I mostly choose the healthy version. I prefer making it for the evening tea time snack with green chutney and kids love to have these vadas as it is. But couple of weeks ago we tried these vada with trending tortilla quesadilla wrap and the taste was amazing, we all absolutely loved that fusion mix ☺️. Indeed its the trending hack in social medias and the details are explained in this same post with video tutorial.
Jump To
| How to Cook Potatoes in Instant Pot |
| How to Cook Potatoes in Manual Pressure Cooker |
| Step By Step Batata Vada Preparation |
| Batata Vada Ingredients |
| Tortilla Wrap Hack |
| Printable Recipe Card |
| Video Recipe |
How do you eat this Batata Vada
Though its a popular snack which is eaten as it is. I am sharing few ideas to eat them. They pair very well with another very popular street food called Vada Pav, Pav translates to rolls. Batata Vada or Potato Fritters used as filling/stuffing inside the rolls/pav (will be posting the recipe next) along with chutneys and it a truly amazing dish. I have shared pictures of Vada Pav in Ladi Pav do refer for more ideas. or they can be added in curries to pair with flatbreads or do fill the tortilla wraps with these fritters, chutneys and cheese.
If you try these Batata Vada Recipe, please don't forget to rate and comment your feedback at the bottom of the post. Also if you have any questions do feel free to leave a comment for the same and I will try to answer it asap. Make sure to follow me on Instagram for day to day menu ideas , healthy bakes and garden tips ! Follow me on YouTube for clear video tutorials especially on baking recipes with Recipe Cards or Pinterest for healthy snack ideas and Facebook for recipe updates!Why this recipe is so good?
Healthy : They are vegan, dairy free, egg free and gluten free potato balls. Can make it versatile by adding few vegan cheese shreds in it.
Tasty : Potato lovers definitely love the taste of this fritters in each and every bite.
Easy : They are so easy to make with a handful of simple ingredients and quick to put together.
Know About Ingredients
Gram Flour – Chick Pea flour is gluten free and makes a thick batter coating for fritters. If deep friying the same balls do add 2 tbsp rice flour to make the outer layer crisp also also add a pinch of baking soda to the vada batter.
Onion – finely chop the onion otherwise it makes trouble while making the potato balls.
Chopped Coriander leaves and Curry leaves – Can finely chop and add these leaves, immediately after removing the filling from the stove for kids purpose I skip mostly.
Red Chili Powder – I use Kashmiri or home grind red chili powder for my cooking, replace with paprika for the potato filling.
Garam Masala Powder – In case if you want to replace it do use seasoning salt/curry powder/coriander powder/cumin powder and red chili powder.
Green Chili – Green chilis do taste better for the potato filling again for kids sake I add a mild red chili powder.
Potatoes – Don’t over cook the potatoes, mushy mashed potatoes are tough to handle and it wont hold the shape, in case if it happened and the filling is slightly gooey do cook until all moisture evaporates, or do adjust the filling with rice flour / gram flour.
Can you freeze batata vada?
You can either freeze the potato vada filling or fried vadas, both works great. Thaw them properly, warm it and serve them.
Are Batata Vada Vegan?
There are no dairy and eggs used to make these fritters. you simply need gram flour, water and spices to make these so yes they are 100% vegan friendly. I provided an optional cheese to make the potato filling, for vegan do use plant based cheese.
How to cook Potatoes in Instant Pot
- The potatoes I boiled were less than or around 4 inches in length.
- In the IP inner pot add 1.5 cups water.
- Place the trivet and arrange the potatoes as shown in Pic 1.
- I opted the steam cook mode, so press the float valve down (for vent, Pic 2) and pressure cook high.
- Here timer wont work in the IP, so once pressure builds up (Pic 3) takes approximately 5 minutes, do manually keep the timer for 12 minutes.
- Let the pressure release naturally and check the doneness of potatoes. Mine were cooked to perfection (Pic 4).
- When you insert a fork it gets into the potato well (Pic 1 below) and at the same time you feel little hard while inserting.
- Let them cool completely, later peel the outer skin of potatoes (Pic 2 & 3).
- Grate then using vegetable grater with the holes as shown in Pic 4, this step is to prevent big lumps while using hand or any other masher.
- Also it prevents potatoes getting mushy (Pic 5).
- Once done keep them aside.
- Here cooling the potatoes is very important before grating them otherwise the starch from potatoes oozes while grating and sticks to your hands.
How to Cook in Manual Pressure Cooker
- Soak the potatoes for a while, rinse and add water to the pressure cooker till it touches the top of potatoes.
- Pressure cook for just one whistle when they are under 4 inch tall or less than that.
- Once cooled completely do peel the skin and grate them.
- Here cooling the potatoes is very important before grating them otherwise the starch from potatoes oozes while grating and sticks to your hands.
How to Make Batata Vada
- Make the potato filling by seasoning the grated potatoes with spices, onion and coriander leaves.
- For that add oil in a pan, temper fennel seeds (Pic 1).
- Add chopped onion, curry leaves (optional) and salt (Pic 2).
- Once onion changes translucent add the spices one by one (Pic 2).
- You can add chopped coriander leaves, adjust spices and salt right now.
- Add the grated potatoes (pic 4), remove from flame and gently mix so that potatoes coat well with spices.
- No need to cook after adding cooked and grated potatoes.
- Let them cool to make balls out of the mixture.
- Once the mixture is at room temperature do make even size balls out of it (Pic 5) and keep aside (Pic 6).
Batata Vada Batter Preparation
- While the potato filling gets cooled, meanwhile do make lump free gram flour batter to dip and fry these stuffing.
- For that in a mixing bowl add flour, chili powder, salt and necessary water (Pic 1).
- Say for 1 cup flour little less than 1/2 cup water is needed.
- You can sieve the flour before making the batter and do make a lump free smooth and thick batter (Pic 2).
- Dip each balls in the prepared batter (Pic 3) and do use appe pan (Pic 4) or air fryer or deep fry them in hot oil.
- Brush the dumpling holes in the appe pan with oil.
- Gently add the batter dipped potato filling (Pic 4).
- Cook the vada in low – medium flame, and when sides leave gently flip the vada to cook the other side (5 & 6).
- Also turn the vada position so that uncooked sides face the bottom of the pan (refer video).
- Once done do serve hot or freeze for later use.
Batata Vada Ingredients
Potato Filling Ingredients
Potato – 3 Numbers (Medium, less than 4″)
Chopped Onion – 1/2 Cup
Chopped Coriander/Curry Leaves – Few (optional)
Fennel Seeds – 1/4tsp
Turmeric Powder – 1/4tsp
Red Chili Powder – 1/4tsp
Garam Masala Powder – 1/4tsp
Pink Salt – 1/8tsp
Salt – As NeededFor Batter
Gram Flour – 3/4 Cup
Red Chili Powder/Paprika – 1/4tsp
Salt – As Needed
Tortilla Wrap Hack
Now I am going to explain how these yummy potato balls can be wrapped and enjoyed as Tortilla wrap. You may wonder how this combo works out trust me this is my younger ones favorite nowadays.
- Take a wrap and cut a portion as shown in Pic 1 .
- Take one or 2 batata vada/potato balls, press them gently (Pic 1).
- In another triangle apply green chutney and red chutney powder (Pic 2, recipe next).
- In the next two add shredded carrot and cheese (I used sharp cheddar, Pic 3).
- From the cut portion of tortilla start folding them (pic 4) and as shown in stepwise Picture 5 & 6.
- Video tutorial has a clear demo do refer for any doubts.
- Cook the wrap both sides until cheese melts and sticks with the triangle folds of the wrap.
- Do enjoy this fusion wrap and don’t forget to comment how it was 🙂
- Hope to see you all soon with the popular Vada Pav with homemade Pav Soon 🙂
Video Tutorial
Recipe Card
- Potato – 3 Numbers Medium, less than 4″
- Chopped Onion – 1/2 Cup
- Chopped Coriander/Curry Leaves – Few optional
- Fennel Seeds – 1/4tsp
- Turmeric Powder – 1/4tsp
- Red Chili Powder – 1/4tsp
- Garam Masala Powder – 1/4tsp
- Pink Salt – 1/8tsp
- Salt – As Needed
- Gram Flour – 3/4 Cup
- Red Chili Powder/Paprika – 1/4tsp
- Salt – As Needed
-
Make the potato filling by seasoning the grated potatoes with spices, onion and coriander leaves.
-
For that add oil in a pan, temper fennel seeds (Pic 1).
-
Add chopped onion, curry leaves (optional) and salt (Pic 2).
-
Once onion changes translucent add the spices one by one (Pic 2).
-
You can add chopped coriander leaves, adjust spices and salt right now.
-
Add the grated potatoes (pic 4), remove from flame and gently mix so that potatoes coat well with spices.
-
No need to cook after adding cooked and grated potatoes.
-
Let them cool to make balls out of the mixture.
-
Once the mixture is at room temperature do make even size balls out of it (Pic 5) and keep aside (Pic 6).
-
While the potato filling gets cooled, meanwhile do make lump free gram flour batter to dip and fry these stuffing.
-
For that in a mixing bowl add flour, chili powder, salt and necessary water (Pic 1).
-
Say for 1 cup flour little less than 1/2 cup water is needed.
-
You can sieve the flour before making the batter and do make a lump free smooth and thick batter (Pic 2).
-
Dip each balls in the prepared batter (Pic 3) and do use appe pan (Pic 4) or air fryer or deep fry them in hot oil.
-
Brush the dumpling holes in the appe pan with oil.
-
Gently add the batter dipped potato filling (Pic 4).
-
Cook the vada in low – medium flame, and when sides leave gently flip the vada to cook the other side (5 & 6).
-
Also turn the vada position so that uncooked sides face the bottom of the pan (refer video).
-
Once done do serve hot or freeze for later use.
Recipe Video
Related Recipe Links
- Vada Pav
- Homemade Eggless Ladi Pav / Rolls
- Whole Grain Whole Wheat Ladi Pav
- Other Pav Recipes
- Red Dry Garlic Chutney Powder
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