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.
As with most dumplings, you can personalize this recipe by changing out the spices and the adjusting the heat according to your own tastes. Feel free to experiment with Middle Eastern, Southeast Asian or Texas BBQ flavor profiles. To do this, take your favorite recipes, use the spices and aromatics used in those recipes and substitute in this recipe.
I can’t guarantee success but it is kinda hard to mess up this recipe. If you do venture outside your comfort zone, leave a comment below so we can all celebrate, or commiserate with you.
Batata Vada Sauces
These dumplings are a blank slate so to speak for amazing sauces. You can go outside the Indian box and serve with your favorite salsas, sauces and dressings.
Below are a few of my faves from Fusion Craftiness.
- 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.
Step-by-step photos of how to make Batata Vada.
PRO TIP – 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.
The beginning of this recipe. Mustard seed, ginger and red chile’s, the foundation of a lot of Indian cooking.
Fresh, chopped herbs make any recipe more robust and fresh. Don’t be afraid to use fresh herbs by the handful.
Frying spices and herbs briefly over medium-high heat ‘bloom’s’ the flavors. This is how most savory Indian recipes start out.
Mash the potatoes and spices together. This is really just a mashed potatoes on steroids type of situation.
You can use a pastry cutter, potato masher or a bean masher. I have used all three. My favorite is the pastry cutter.
Roll the mashed potatoes into a ball. By using starchy potatoes, the ball forms easily.
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.
Serve with Green Chutney.
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