Batter-Coated Fried Potato Balls (Batata Vada)

Batter-Coated Fried Potato Balls (Batata Vada)

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Servings: 6
Calories: 230


  • 14 oz Potatoes boiled, peeled, mashed
  • 2 1/2 floz Vegetable oil
  • 2 tsp Garlic lasan paste
  • 2 tsp Ginger adrak paste
  • 1 tsp Green chilli paste
  • a pinch Asafoetida hing
  • 1/2 tsp Turmeric haldi powder
  • 1 tbsp Lemon nimbu juice
  • Salt to taste
  • 1/2 cup Green coriander hara dhaniya, chopped
  • Vegetable oil for deep-frying

for the batter:

  • 3 1/2 oz Bengal gram flour besan
  • 1 tsp Cumin jeera powder
  • 1/4 tsp Soda bicarbonate
  • Water to make a thin batter


  • Heat the oil in a wok (kadhai); add garlic paste and fry for 2 minutes. Add the remaining ingredients and cook for another 2 minutes. Remove and keep aside to cool.
  • Mix this garlic mixture with the mashed potatoes. Divide this mixture into 4 - 5 cm balls.
  • For the batter, mix all the ingredients together, adding enough water to make a thin batter. Heat the oil in a wok; dip the potato balls in the batter, carefully lower a few balls, at a time, and deep-fry on medium heat till golden. Remove and drain on absorbent kitchen towels. Serve hot.
Calories: 230 kcal
Carbohydrates: 22 g
Protein: 5 g
Fat: 14g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 62 mg
Potassium: 449 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 105 IU
Vitamin C: 15 mg
Calcium: 22 mg
Iron: 2 mg
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