Batata vada recipe

Batata vada recipe – a great gluten free recipe for fried potato balls in batter.

how to make batata vada recipe


For balls:

  • 3 medium potatoes (boiled, peeled, mashed)
  • 1 tablespoon oil
  • 1/2 teaspoon black mustard seeds
  • 5 curry leaves
  • 1/4 teaspoon turmeric
  • 1 tablespoon chopped ginger
  • 1 chopped green chili (add to taste)
  • 2 tablespoon chopped cilantro
  • 1/2 teaspoon salt (or to taste)

For batter:

  • 1/2 cup chickpea flour
  • 1 tablespoon rice flour
  • 1 tablespoon chopped cilantro
  • A pinch of Asafoetida
  • 1/4 teaspoon baking powder (gluten free)
  • 1/4 teaspoon red pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup water
  • oil for deep frying



Heat the oil in a frying pan over medium heat. Add the mustard seeds, when they crackle, add the curry leaves, potatoes, ginger, green chilies, turmeric and salt. Fry, stirring, for about 3 minutes. Add the cilantro and mix well. Cool. Form small balls.


Mix the dry ingredients, add water and mix well. The dough should be thick (as for fritters). Аdd the cilantro and stir.

Heat the oil for deep frying (about 5 cm oil) over medium heat. Dip each ball into batter with a fork and gently drop into the oil. Fry until golden brown. Drain the potato balls onto paper towels.

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batata vada recipe