Gujarati Batata Vada And Chutney Recipe

Serve these alongside with Karak Chai for evening snack or Indian style high tea.

What is Batata/Bateta or Aloo Vada?

Bateta or aloo translates ‘Potato’ and Vada AS ‘fried dumplings’. These are deep-fried spicy mashed potato balls that are coated in gram flour batter then deep-fried in oil. Basically, these drool-worthy and finger-licking deep fried vadas are hugely popular street food throughout India, especially in Mumbai. Every region, household or vendor has its own recipe, you’ll find lots of variation particularly in the stuffing, but one thing is sure that your tastebuds will definitely get a treat. Along with these, we can’t get enough of our Bread Pakoda with Aloo and Chutney Stuffing, Farali Mogo Vada Farali Buff Vada and Methi Makai Na Vada

Difference between Gujarati and Maharashtrian Batata Vada

Gujarati batata vada or Bateta Vada are made WITHOUT garlic, curry leaves and turmeric powder. Powdered sugar and crushed fennel, coriander and black peppers are ADDED for Gujarati touch. In Gujarati vada batter or stuffing NO turmeric, red chilli powder or raising-agent added and the outer layer is not crispy.

Difference between Aloo Bonda and Batata Vada

In south India, these fritters are known as Aloo Bonda and instead of dipping in gram flour batter, cornflour is directly added to the mashed potato filling then deep-fried in hot oil.

Which potatoes work best?

For bateta vada, we need floury potatoes such as King Edwards or Marie piper as these potatoes don’t have much moisture in them. Waxy potatoes stick and leave a lump in the filling, also the moisture stays in them and for a filling, we do need dry mashed potato as possible.

Using Instant Mashed Potato for Batata Vada filling

To speed up the preparing process, you can also use Instant Mashed Potato from the supermarket. This packet mashed potato is a brilliant alternative than boiling then mashing potatoes yourself. Keep the mashed potato thick. Just use boiling water to make the mash (packet instructions may tell you to add milk/butter but do not use any other ingredients other than water). Once you have made the Instant mash, use a smaller pan to make a vaghar and pour over the top of the mash. This speeds the process even more as you won’t be cooking the filling and making it hot. This way, the mixture stays cool and you can get on with the cooking faster.

Why do Bateta vada break in oil?

There could be several reasons for this. Make sure filling is lump free and dry as possible if too much moisture in the stuffing when frying it expands and vada breaks. The batter should not be too thin. Don’t fry too many in one batch. Make sure the slotted spoon you use does not break them by accident. Take care when turning.

Ingredients

1. Potatoes – find floury potatoes. 2. Besan/gram flour – fine variety 3. Green chilli/ginger – crushed 4. Cashew Nuts – for nut-free version avoid adding 5. Sultanas 6. Crushed fennel, black pepper and coriander seeds 7. Oil – to deep fry vegetable or sunflower oil works best. 8. Powdered sugar – doesn’t release its own moisture and keeps the stuffing dry. 9. Lemon juice – fresh or bottled 10. Freshly chopped coriander – make sure there is no moisture left in the leaves. 11. Sesame seeds 12. Garam masala

Instant Pot Potatoes

Potatoes cook very quickly in a stovetop pressure cooker or in Instant pot. To cook in IP Place potatoes in the base pot, add water. Close the lid. Choose HIGH PRESSURE and select 7 minutes, turn the safety valve to sealing position. After 15 minutes NPR open the lid, remove cooked potatoes, peel the skin and mash it.

How to make Air fryer Batata Vada

Preheat air fryer at 180C for 5 minutes. Place liner or butter paper or foil in the basket, spray some oil. Arrange dipped potato balls in a single layer ( 4-5 maximum) Air fry for 20 minutes, flip it otherwise halfway through cooking. Keep an eye on after 15 minutes. Serve hot.

Storage

Fridge – These are taste wonderful while hot and fresh, however, they stay good in the fridge for a day. Reheat in the oven for 10-12 minutes before serving.

Frozen Batata Vada

To freeze Batata Vada, first, make as usual, once they are cooled, place them in a single layer on a baking tray. Put the tray in the freezer until they are frozen, then store them in a zip lock bag and put that bag in an air-tight container. Re-fry again from frozen or bake them in the oven thoroughly.

Chutney for Batata Vada

Ingredients: Chilli sauce Tomato Ketchup Cumin seeds/jeera Coriander leaves Garlic Method: Crush the garlic, cumin seeds and coriander leaves using a pestle and mortar. Mix with the chilli sauce and tomato ketchup Alternatively, serve with a tangy Gujarati Imli Chutney

Method

Note- Follow these step-by-step pictures, video is just above the recipe card below. For exact measurements and full method see printed recipe card below. Aloo vada made in three steps, first prepare filling, at second stage make the batter and in third step frying. First Make Filling Boil potatoes in a pan or pressure cooker to make plain mashed potato, leave it to cool completely.

Heat oil in a pan. Add mustard seeds and thing, when splutter add cashews, raisins, chilli-ginger and crushed fennel, black pepper and coriander seeds (pic 1)
Add sesame seeds and mashed potato. (pic 2)
Garam masala.
Sugar, salt and lemon juice.
Fresh coriander, mix and cool.
Make round balls.
Third step frying
Heat sufficient vegetable or sunflower in a kadai and heat on medium heat, dip one ball in batter (pic 10)
Very carefully add dipped balls in hot oil, either using hands or a big spoon. (pic 10)
Deep fry on medium heat. (pic 11)
Until golden all over. (pic 12)

Serving suggestion

Serve hot with chutney, chai or mango and lime lassi at tea time. Serve in a thali as Farsan, if you can handle the heat then serve fried green chillies with it too. Make Indian style burger, by sandwiching between two buns to make VADA PAV with dry garlic chutney