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mumbai batata vada

Batata Vada Recipe | Mumbai Batata Vada | Aloo Vada

Easy and simple Batata vada recipe, step by step. Popular Mumbai street food from Maharashtrian Cuisine.
5 from 2 votes
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Course: Breakfast, Snack, tiffin
Cuisine: Indian, indian cuisine, maharashtrian
Keyword: 20 Minutes, aloo, aloo recipe, Aloo snack, batata vada, bateta vada
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 364kcal
Author: Rekha Kakkar


  • 500 grams Potatoes boiled and coarsely mashed
  • 1 tablespoon ginger grated
  • 1 teaspoon green chillies chopped
  • 4 - 5 tablespoon coriander leaves
  • ½ teaspoon mustard seeds
  • 1 cup gram flour
  • turmeric powder
  • to taste salt
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chaat masala powder
  • Oil to deep fry
  • 1.5 cup Water (plus more if required)


Cooking Potatoes

  • Boil potatoes in a pressure cooker. For this rinse and wash potatoes and pressure cook till 3-4 whistles. Allow the pressure cooker to cool naturally then take out the potatoes, peel them and mash with a potato masher.

Potato filling for batata vada

  • Heat 1 & ½ tbsp. oil in a pan. Add mustard seeds. Once they start spluttering, add coriander leaves. Add the ginger and chopped chillies. Saute it for a minute.
  • Now add coriander powder and chaat masala, salt, red chilli powder, turmeric powder and mix it well. Add 2 tablespoons of water and add coarsely mashed potatoes.
  • Keep the potato filling aside and let it cool.

Making Batter

  • In a mixing bowl, Mix gram flour, a pinch of teaspoon turmeric powder, ½ teaspoon red chilli powder and salt to taste. Add water and whisk it into a smooth and thick consistency batter.
  • 8 equal sized balls of potato filling, now dip these balls and coat these balls into the gram flour batter we made.


  • Heat up enough oil in a pan that is enough for deep frying.
  • Now drop these batter coated balls in the hot oil very carefully and fry them on medium high heat. when they are golden brown from all side, with the help of a slotted spoon take them out of the pan onto a plate lined with kitchen napkin.
  • Serve them hot with coriander mint chutney and spicy fried green chilli dry red garlic chutney and a cup of masala chai.



Serving: 2pc | Calories: 364kcal | Carbohydrates: 45g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 939mg | Fiber: 9g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 16.6mg | Calcium: 60mg | Iron: 6.5mg