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Batata Vada (Spiced Potato Ball Fritters) – vegetarian recipe
Stav Kogan

Batata Vada (Spiced Potato Ball Fritters)

Learn how to make authentic Batata Vada, a beloved Indian street food snack. These golden, crispy orbs feature a fluffy, spiced potato filling enveloped in a crunchy chickpea flour batter, fried to perfection.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 16 servings
Calories: 109
Ingredients Method Nutrition

Ingredients
  

  • For the Spicy Potato Filling
  • 1½ lbs or 680g (24 oz) waxy potatoes, such as red or Yukon Gold
  • 2 tablespoons (30 ml / 1 fl oz) vegetable or peanut oil
  • 1 generous pinch ground asafetida (hing)
  • ¼ teaspoon whole brown or yellow mustard seeds
  • 4 tablespoons (60 ml / 2 fl oz) onion, finely chopped
  • 2 teaspoons (10 ml / 0.3 fl oz) fresh ginger, peeled and very finely chopped
  • 1 to 2 fresh green chilies, finely chopped
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • 3 tablespoons (45 ml / 1.5 fl oz) fresh cilantro, chopped
  • 1½ to 2 teaspoons (10 ml / 0.3 fl oz) lime or lemon juice
  • 1 teaspoon (5 ml / 0.2 fl oz) salt, or to taste
  • For the Chickpea Flour Batter
  • 1¼ cups or 150g (5.3 oz) chickpea flour (besan)
  • ¼ cup or 40g (1.41 oz) rice flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ajowan seeds (carom seeds)
  • 1 generous pinch ground asafetida (hing)
  • ½ teaspoon ground turmeric
  • Approximately ¾ cup plus 2 tablespoons (30 ml / 1 fl oz) water
  • Vegetable or peanut oil, for deep-frying
  • Pro-Tips for Perfect Batata Vada
  • Use waxy potatoes like red or Yukon Gold. They hold their shape better than starchy potatoes when boiled and crushed, preventing a mushy filling.
  • For a perfectly crisp coating, ensure your batter is thick enough to coat the back of a spoon but still flows smoothly. Add water one tablespoon at a time to get it just right.
  • The rice flour in the batter is key to an extra-crispy shell that stays crunchy longer. Don't skip it!
  • Maintain a consistent oil temperature. If the oil is too cool, the vadas will absorb too much oil; if it's too hot, the outside will burn before the potato inside is heated through.

Method
 

  1. First, prepare the filling.
  2. Boil the potatoes until tender, then allow them to cool completely.
  3. Peel the cooled potatoes and gently crush them with your hands or a fork to a coarse, lumpy texture.
  4. Place a medium nonstick frying pan over medium heat and add 2 tablespoons (30 ml / 1 fl oz) of oil.
  5. Once hot, add the asafetida, followed a second later by the mustard seeds.
  6. When the seeds begin to pop, add the chopped onions, ginger, green chilies, cumin, and fresh cilantro.
  7. Sauté for one minute until fragrant.
  8. Add the crushed potatoes, lime juice, and salt to the pan.
  9. Reduce the heat to low and mix everything together thoroughly.
  10. Taste and adjust the seasoning if needed.
  11. Set the mixture aside to cool.
  12. Once the potato mixture is cool enough to handle, divide and roll it into 16 smooth balls, each about 1½ inches in diameter.
  13. Place them on a plate and set aside.
  14. Now, make the batter.
  15. In a medium bowl, whisk together the chickpea flour, rice flour, baking powder, salt, ajowan seeds, asafetida, and turmeric. Slowly pour in the water while continuously mixing to create a smooth, thick, and flowing batter, similar to a pancake batter consistency.
  16. Pour oil to a depth of 2 inches in a deep wok or karhai and heat it over medium-low heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
  17. Dip one potato ball into the batter, ensuring it's fully coated, and let any excess drip off. Carefully lower it into the hot oil.
  18. Repeat with about 7 more balls, being careful not to overcrowd the pan.
  19. Fry the bondas for 5-6 minutes, turning them frequently, until the coating is golden and crisp. They should not get too dark.
  20. Remove with a slotted spoon and let them drain on a wire rack or paper towels.
  21. Repeat the frying process with the remaining potato balls.
  22. Serve immediately while they are hot and crisp with your favorite chutneys.

Nutrition

Calories: 109kcalCarbohydrates: 15.6gProtein: 3.2gFat: 4.1g

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