In Gujarati
Batata vada
  • 6-8 medium sized boiled potatoes.
  • Pav ( A kind of bun, In India it is known as Pav) If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls.
  • 1 small piece ginger.
  • 4-5 flakes garlic.
  • 4-5 (or more) green chilies.
  • 1/2 cup cilantro/coriander leaves (chopped)
  • 1 teaspoon turmeric powder.
  • 8 -10 curry leaves.
  • 2 teaspoon mustard seeds.
  • 1/4 tsp asafoetida.
  • 1 tbsp oil.
  • 2 cups gram flour (besan)
  • Approx 1 cup water.
  • 1 tsp turmeric powder.
  • 1 tsp chili powder(optional)
  • salt to taste.
  • oil for frying.


  • Grind ginger, garlic and green chilies together into a paste.
  • Peel and mash potatoes with a potato masher (or simply use hands).
  • Do not mash completely. Let some small chunks remain.
  • Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
  • Put 1 tbsp oil in a pan/kadai.
  • Add mustard seeds.
  • When they splutter, add turmeric powder and curry leaves. Pour this tempering over the mashed potatoes and mix gently.
  • Make small balls of mashed potato mixture. (You can flatten the balls if you like)
  • Add some salt, turmeric powder and chili powder to the gram flour.
  • Add water gradually and keep mixing with a spoon or wire whisk.
  • Remove lumps if any.
  • The batter should not be too watery or too thick.
  • If lifted by a spatula, it should flow in a ribbon like consistency.
  • Heat some oil in a pan.
  • To check if oil is heated enough, drop some batter in the oil.
  • If the batter immediately floats on the surface of the oil, the oil is ready.
  • Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.
  • Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil.
  • Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process.
  • Like this, fry all the vadas until golden.
  • Remove on a paper towel and drain.
  • Batata Vadas are ready.
  • For Vada Pav, split Pav keeping the base intact and spread garlic chutney or green chutney inside it.
  • Place the vada in it. Serve hot.
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