Maharashtrian Batata Vada


Maharashtrian Batata Vada

Cooked potatoes are partially mashed, rolled out into balls and deep fried after dipping in a thick batter
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people



  • First cook the potatoes in a pressure cooker till done. Allow to cool, peel and cut into cubes.
  • Heat oil in a pan and fry crushed garlic, chopped green chilies and garam masala.
  • Fry in low heat till the raw smell of garlic disappears but the white color of garlic should not change.
  • Now add the potato cubes, grated carrot and beetroot, little turmeric power and required salt.
  • Mash well half of the potatoes with the back of ladle. Saute for 2 minutes.
  • Allow the potato mix to cool. Mix coriander leaves and make small lemon sized balls.
  • For preparing batter, mix together bengal gram flour,rice flour, red chilly powder, soda powder and asafoetida powder.
  • Dip each potato ball in the thick batter and deep fry to a golden brown color.
  • Serve hot maharashtrian batata vada with mint chutney.
  • For preparing Mint chutney: 1)Grind together all the ingredients with required salt.
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