Batata Vada | Indian Dumplings for Beginners

Batata Vada, a vegetarian Indian dumpling with step-by-step photos for the beginner cook.  This Indian street food served with green chutney will hook you into loving a classic Indian potato fritter.  Learn how to make Batata Vada.

Batata Vada, a super popular Indian street food that is loved by anybody who has lived in or visited Mumbai.  This recipe has easy to find ingredients for non-Indians.  Learn how to make this easy dumpling.  If you can make mashed potatoes, you can learn to make Batata Vada.

This Indian dumpling is basically spicy mashed potatoes that is dipped in  a besan (garbanzo bean flour) batter and deep fried.  The spices in this dumpling are ginger, chiles, mustard seeds, salt, turmeric and cilantro.  That’s it!  All of these you can find in your local supermarket.  Lime juice adds some acid and baking soda helps puff up the batter.

Batata Vada Sauces

• Indian Chutney – A yellow bell pepper chutney that is both spice and mild.
• Apricot Chutney – A sweet and spicy sauce that is super easy to make.
• Creamy Jalapeno and Avocado Salsa – It’s time to think outside of the box.
• Roasted Jalapeno Salsa – This sauce is pretty hot and highly addictive.
• Chimichurri Rojo – A beautiful, vibrant, red sauce mad with roasted red peppers, fresh herbs, and the zing of a red onion and vinegar.  This classic sauce from Uruguay would be wonderful with Batata Vada.
• Indian Green Chutney – A fresh and vibrant herby chutney made with mint and cilantro.

Below are step-by-step photos of how to make Batata Vada.

Keep cilantro and other stem-like fresh herbs in a bowl of water and cover with a plastic bag.  This will keep for up to 2 weeks.

Mustard seed, ginger and red chile’s

Fresh, chopped herbs make any recipe more robust and fresh.

Frying spices and herbs briefly over medium-high heat ‘bloom’s’ the flavors

Mash the potatoes and spices together.

You can use a pastry cutter, potato masher or a bean masher.

Roll the mashed potatoes into a ball.

Stir the garbanzo bean flour with the wet ingredients to make a thin batter.

Dip the Batata Vada balls into the batter.

Place the Batata Vada’s on a baking sheet or large plate.

Drop the balls into oil heated to 350F.  Cook until golden.

Perfect.

Serve with Green Chutney.

For a Lebanese potato dish check out this recipe for Batata Harra.

Batata Vada | Indian Dumplings for Beginners

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★★★★★ 5 from 12 reviews

• Author: Tina
• Prep Time: 30
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 16 balls 1x
• Category: Snacks
• Method: Deep Fry
• Cuisine: Indian

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Description

A classic Batata Vada recipe, Indian dumplings that are easy enough for beginner cooks. Spicy mashed potato balls covered in batter and deep fried until golden. Serve with amazing Indian chutney’s.

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Ingredients

• 2 lbs of red potatoes (1 Kg)
• 1 1/2  tsp salt, divided
• 1 Tbs vegetable, canola or corn oil
• 1 tsp black mustard seed
• 1 serrano, stem & seeds removed, diced
• 3 tsp minced ginger
• 1 tsp turmeric, divided
• 1/4 cup finely chopped cilantro
• juice of 2 limes
• 1 cup garbanzo bean flour, also known as besan flour
• 1/4 tsp baking soda
• 1/2 cup of water, maybe a little more
• Oil for frying

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Instructions

1. Peel potatoes, cut them into four pieces and boil in large stock pot with 1/2 tsp salt, covered in water until fork tender.  Drain and place into a mixing bowl to cool down, set aside.
2. Place your diced serrano in a small bowl, add the ginger, set aside.
3. Place your chopped cilantro in a small bowl with 1/2 tsp turmeric, set aside.
4. In a small skillet over medium heat, place 1 Tbs oil and mustard seeds, cover with a mesh strainer.  If you don’t have one, cover partially with a lid, things are going to get lively really quick.
5. When the mustard seeds start to pop, shake the skillet and cook for 15 seconds, keep shaking the skillet.  Add the serrano and ginger, stir and cook for 30 seconds.  Keep shaking or stirring.  Turn off heat, add cilantro, 1/2 tsp salt and ginger, stir well.  Add this mixture to potatoes, add lime juice, mash and stir the potatoes until well mixed.
6. Scoop out some mashed potatoes, roll in a 1 1/2 inch ball and place on a cookie sheet or cutting board.  Continue until all potatoes are rolled into balls, set aside.
7. In a medium bowl, add garbanzo bean flour, baking soda, 1/2 tsp salt, 1/2 tsp turmeric and water, stir until smooth.  Add more water if necessary for a thin batter.
8. Dip the balls into the batter and return to the cookie sheet.
9. In a medium saucepan, add 2 inches of cooking oil such as vegetable, canola or peanut.  Place a candy thermometer in pan and heat oil to 350F over medium heat.
10. Drop about six balls in oil and cook until golden brown, about 3-5 minutes.  With a wire strainer ladle or slotted spoon, remove from pan and dry on paper towels.  Continue cooking the remaining balls.
11. Serve with chutneys or curry mayo.

Notes

• Deep frying oils are those that have a high smoke point, meaning they don’t smoke at 350F.  These oils include vegetable, corn, canola, sunflower seed, grapeseed and peanut oil.
• With one serrano, you will have mild heat.  For a spicier version, use two serranos or jalapeños.
• I buy minced ginger in a jar.  You can find small jars in the produces section, sometimes on shelves below the produce.  Alternatively, you can buy a big, cheap jar in an Asian supermarket.  That’s my favorite method.  The same goes for minced garlic. In my Asian supermarket, they also sell peeled garlic cloves.
• All of these ingredients can be found in a conventional supermarket but are cheaper in an Asian supermarket.  Maybe this is the day you explore your neighborhood Asian store.

Nutrition

• Serving Size: 2 balls
• Calories: 228
• Sugar: 3 g
• Sodium: 594 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg