Gujarati batata vada recipe | bataka vada Indian snack | aloo vada |
by Tarla Dalal

Gujarati batata vada recipe | bataka vada Indian snack | aloo vada | with 42 amazing images.

Gujarati batata vada recipe | bataka vada Indian snack | aloo vada is a tasty Indian snack is a traditional fare from the land of Gujarat.

To make Gujarati batata vada, heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Remove from the flame, cool and divide the mixture into 10 equal portions. Roll out each portion into a round and keep aside. Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on absorbent paper and serve hot with green chutney.

Bataka vada Indian snack is another Gujarati dish that has broken all geographical and cultural barriers to become world-famous! nothing but crisp potato fritters encased in a gram flour batter, these are enjoyed occasionally by all… while some even go a step ahead and make it a part of their weekly or even daily routine!

The batter for this Gujarati batata vada is same as the Mumbai style vada, but this recipe is devoid of garlic and instead it is perked up with some lemon juice and sugar, which is quite often used to make Gujarati sabzis.

Serve this aloo vada with green chutney. Try more Gujarati farsan recipes. Not only there are a wide variety of faraans or snacks prepared on special occasions and to entertain guests, but also enjoyed with tea on any normal day.

Tips for Gujarati batata vada. 1. To make the batter, note that the quantity of the water depends on the quality of the besan. So add water gradually. 2. Ensure that the batter is lump free so it coats the vada well. Use a whisk preferably. 3. Some Gujaratis do not add turmeric powder to the Batata vada. You can avoid it if you wish to. 4. You can make the vada and keep them refrigerated till frying.

Enjoy with Gujarati batata vada recipe | bataka vada Indian snack | aloo vada | step by step photos.

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Batata Vada ( Gujarati Recipe) recipe - How to make Batata Vada ( Gujarati Recipe)

For Batata Vada
2 cups boiled , peeled and mashed potatoes
1 tbsp oil
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tbsp chopped coriander (dhania)
2 tsp lemon juice
2 tsp sugar
salt to taste
oil for deep-frying

To Be Mixed Together Into A Thin Batter (using 3/4 Cup Water)
1 cup besan (bengal gram flour)
1/4 tsp chilli powder
1 tbsp oil
a pinch of asafoetida (hing)
a pinch baking soda
salt to taste

For Serving With Batata Vada
green chutney

Method
For batata vada

To make batata vada, heat the oil in a broad pan, add the ginger-green chilli paste, turmeric powder, coriander, lemon juice, potatoes, sugar and salt, mix well and sauté on a medium flame for 3 to 4 minutes.
Remove from the flame, cool and divide the mixture into 10 equal portions.
Roll out each portion into a round and keep aside.
Heat the oil in a kadhai. Dip the potato rounds in the prepared batter and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides.
Drain the batata vada on absorbent paper and serve hot with green chutney.

Nutrient values (Abbrv) per vada

Energy	156 cal
Protein	3.7 g
Carbohydrates	15.2 g
Fiber	2.9 g
Fat	9 g
Cholesterol	0 mg
Sodium	14.2 mg

Click here to view calories for Batata Vada ( Gujarati Recipe)

Batata Vada Video by Tarla Dalal

Batata Vada ( Gujarati Recipe) with step by step photos

If you like Gujarati batata vada

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What is Gujarati batata vada made of?

Gujarati batata vada is made of 2 cups boiled , peeled and mashed potatoes
1 tbsp oil
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tbsp chopped coriander (dhania)
2 tsp lemon juice
2 tsp sugar
salt to taste
oil for deep-frying

To Be Mixed Together Into A Thin Batter (using 3/4 Cup Water)
1 cup besan (bengal gram flour)
1/4 tsp chilli powder
1 tbsp oil
a pinch of asafoetida (hing)
a pinch soda bi-carb
salt to taste

How to select potatoes

Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot.
Avoid potatoes with soft spots or blemishes and those with a greenish tint.
In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste.

Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria.
In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost.
Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury.

How to mash potatoes

How to make mashed potatoes? This is what potatoes look like.
First wash the potatoes.

Place potatoes in a flat dish in a pressure cooker covered with water.
Pressure cook for 2 to 3 whistles.
This is what the potatoes look like.
Cool and peel the potatoes with your fingers.
Mash them using a potato masher or heavy fork. Ensure that there are no lumps to get desired smoothness.

How to make vada

To make vada, heat 1 tbsp oil in a broad pan.
Add 2 tsp ginger-green chilli paste.
Add 1/4 tsp turmeric powder (haldi).
Add 1 tbsp chopped coriander (dhania).
Add 2 tsp lemon juice.

Add 2 cups boiled , peeled and mashed potatoes.
Add 2 tsp sugar. This helps to balance the tanginess of lemon juice.
Add salt to taste.
Mix well and sauté on a medium flame for 3 to 4 minutes.
Remove from the flame and cool.

Divide the mixture into 10 equal portions.
Roll out a portion into a round by rolling in between your palms.
Repeat the same to roll remaining vadas. Keep aside.

How to select besan, chana dal flour, bengal gram flour

Choose yellow-coloured flour that is clean and free from insects.
Purchase coarsely or finely ground besan, as desired.

Check the label and buy the freshest stock as it imbibes a rancid smell over time.
It should also be free broken grains of chana dal.
Also make sure that there is no evidence of moisture or lumps formation.

For the batter of Gujarati batata vada

For the batter of Gujarati batata vada recipe | bataka vada Indian snack | aloo vada, add 1 cup besan (bengal gram flour) in a deep bowl.
Add 1/4 tsp chilli powder.

Add 1 tbsp oil.
Add a pinch of asafoetida (hing).
Add a pinch soda bi-carb. This is to make the covering of the vada soft.
Add salt to taste.
Add ¾ cup of water. Note that the quantity of the water depends on the quality of the besan. So add water gradually.

Mix well using a whisk preferably.
The batter is ready. It has to be lump free.

How to make Gujarati batata vada

To make Gujarati batata vada recipe | bataka vada Indian snack | aloo vada, heat oil for deep-frying in a kadhai.
Dip a potato round in the prepared batter. The batter should coat the vada evenly from all sides.
Immediately add it to hot oil. You can add 3 to 4 vadas at a time.

Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Keep rolling and turning the vadas with a slotted spoon at intervals.
Drain on absorbent paper.
Repeat to fry more vadas.
Serve Gujarati batata vada recipe | bataka vada Indian snack | aloo vada hot with green chutney.

Tips for Gujarati batata vada

To make the batter, note that the quantity of the water depends on the quality of the besan. So add water gradually.

Ensure that the batter is lump free so it coats the vada well. Use a whisk preferably.
Some Gujaratis do not add turmeric powder to the Batata vada. You can avoid it if you wish to.
You can make the vada and keep them refrigerated till frying.