Batata Vada (Vada Pav)

Most people love Batata Vadas – seasoned potatoes with a crispy chick pea coating. It is a scrumptious snack with Mint/Coriander Chutney, Sweet Tamarind Chutney or just plain Tomato Ketchup. If you’re from Maharastra, you know how to take Batata Vada to a whole new level…Vada Pav! Try this recipe for Batata Vada and see how you can make a meal out of it.

For the vadas:

Potatoes – approx 2 lbs (1 kg), boiled, peeled and mashed
Ginger/Green Chili Paste – 1/2 Tbsp
Roasted Cumin Powder – 1 tsp
Sugar – 1 tsp
Salt – to taste
Lemon Juice – 1.5 Tbsp or to taste
Cilantro (Coriander Leaves) – 10 sprigs, finely chopped

For the batter:

Besan (Chickpea Flour) – 1 cup
Rice Flour – 2 Tbsp
Asafoetida – 1/8 tsp
Salt – to taste
Baking Soda – 1/4 tsp
Red Chili Powder – optional
Oil – 1 Tbsp
Water – 1/2 cup + 2 Tbsp

For the seasoning (for vadas):
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Asafoetida – 1/8 tsp

Oil for deep frying

1. Heat Oil in a pan on medium heat to deep fry batata vadas.
2. Mix all ingredients for the vadas in a mixing bowl and mix thoroughly with hand. In a small skillet, heat Oil. Add Mustard Seeds (let them pop), Curry Leaves & Asafoetida. Mix seasoning with potato mixture.
3. Form small balls and keep aside.
4. Mix all ingredients for the batter in a separate mixing bowl and mix until smooth and lump-free.
5. When Oil is hot, drop potato balls into the batter, completely coat them, shake off excess batter and place them in the oil, one by one. Do not overload the pan.
6. Fry on all sides until light brown.
7. Remove onto a paper towel lined plate.

To make Vada Pav:

1. Lightly warm dinner rolls, hamburger buns or pav.
2. Spread Tamarind Chutney on one side and Mint Chutney or Coriander Chutney on the other side.
3. Lightly flatten one Batata Vada and place on the bun.
4. Top with Garlic Chutney, Fried Chilies or chopped onions.
5. Close the bun and enjoy!

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How to make batata vada at home, homemade vada pav recipe, chat chaat recipes, mumbai street food, bataka vada.

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62 thoughts on “Batata Vada (Vada Pav)

  1. Hi,
    although i liked the overall taste of the ingredients and my vada almost came together after a lot of hard work. 1/4 soda is causing the batter to split in the oil with the temperature of oil you mentioned. i tried it twice, besides with the proportion of the batter, only 1/4 of my masala got used. i love your website and recipes, but this one was not upto to the mark and not accurate.

  2. Hi Hetal and Anuja,

    i would ask you if there is any substitute for Potatoes in this recipe? Such as raw plantain bananas? Do you have any ideas?
    Thanks for your answer

  3. Hi, I tried your batata wada recipe, but did not use rice flour but used 1/4 spoon full of bicarbonate soda. They came out delicious. I must add that I have been using your website for sometime now and this is my first time on your website for comment. You make cooking look so easy. Thank You, once again to both of you and keep up the good work.


  4. Hi Hetal & Anuja,

    I totally agree with some of the comments made above. Giving a tadka to the potato mixture and cooking it in the pan for a few minutes just enhances the entire recipe and gives the real Mumbai taste. Infact, I noticed the difference when Anuja pressed the vada on the bun and it was all white from inside. That’s not how it is supposed to look. It just looked kachha and unappetizing. The turmeric powder gives it the authentic desi look and taste.
    When I make aloo vadas, I also saute some chopped onions in the tadka to get a slight tinge of onions in the vadas.

    I completely understand that both of you must be busy planning/shooting other recipes, but it would be really great if you remake the vada pav and post a new video. Because, I am not sure if everyone reads through the comments posted below each recipe.

    Please, please don’t take my comment otherwise. You girls are doing a great job and you have helped a lot of us, including ME, improve our cooking skills. ๐Ÿ™‚

    Thank you so much for all the efforts you put in creating and maintaining the amazing website.

    Happy Holidays to you and your families!! ๐Ÿ™‚


  5. You may substitute molasses or maple syrup for sugar!
    Kidding aside, this sugary Batata wada recipe is definitely not Maharashtrian!

    This is the second faux Maharashtrian recipe (besides Sabudana Khichadi) you adulterated with sugar.

    I know you are doing a good job of teaching people Indian recipes and most uninitiated people here in the US may take your version of recipes as the Gospel truth.

    In the future, be suspicious of a Maharashtrian expert who advises you to add sugar in the recipe.

    1. Hi ChongBong,

      We respect your views but both of the recipes you are referring to are not sugary sweet. Sugar tends to give a balanced taste to things that have lime or lemon. Of course we always say sugar to taste or sometimes optional. This gives the viewers freedom to make the dish according to their preference.

  6. Hi Hetal & Anuja,
    Can I make this for a party ahead of time and warm it in the oven already made or will it get soggy??
    Can you recommend anything easy for a party that I can make ahead of time its for a kids party and at lunch time.
    Thank you so much:)

    1. Hi Hetal & Anuja,
      I have a party coming up and would like to make these ahead of time. Can I shallow fry these like samosa’s and freeze? Please reply.

      Thanks in advance.

      1. The texture of the coating will change if you freeze them. They will still taste good but we would not recommend doing this for a party.

  7. Hi Hetal Anuja,

    Love this recipe !

    I have a question about pan frying. If i were to pan fry (rather than deep fry) the vadas, what would be the best skillet to use ? non stick or stainless steel? i have tried non stick before but the non stick coating comes off after sometime and since its toxic i dont want to use non stick anymore, so does steel work ?

    1. Hi Surya,

      Honestly, we have never pan fried batata vadas but for any kind of frying, we’d recommend stainless steel.

    1. Hi Manju,

      You can skip the baking soda but the crust will not be crispy. It really is just a pinch of baking soda…not enough for it to be bad for health.

  8. Can I frizz vada for one month? How does it work and when u take out from frizz can u put into toster oven or not? please let me know…

  9. hi hetal nad anuja ,……. newly married n ur site is really help full for me… thanks for all ur recipes……..can u pls tell me how to make those salted chillies u guys used for garnishing in this recipe…

  10. Hi Mom,

    Ya mom surprised? let me tell you in detailed.I am living with friends in canada.I just know how to cook tea.but suddenly found your website and follow the receipe.and we were able to cook.This is our favourite receipe.


  11. Ladies, tried this recipe came out superb…….Not in words. My guest loved it !! They are asking for the recipe and i gave your Website !

    I believe they will also love your site. Thanx for such a wonderful recipe.

  12. Hello Anuja & Hetal.

    Thanks for the wonderful dishes.I was wondering if you have the recipe for the chilli that you show in your picture for the vada pav.


  13. Hi Both of you , I live in US, You guys are doing a great job .. I have tried many recipes from your site and It always turns out great … Want to ask you something, the pan/kadai you had used to deep fry the vadas, Is it Non-Stick or any other metal Pan? Let me where you guys get this from ?

    Btw your Aprons are super cool… Congrats for your successful cooking site and keep Going..

    1. Thanks, Sandy! We love compliments ๐Ÿ™‚

      The kadhai that you are talking about is not non-stick, it’s just a metal pan that is coated. I picked it up at an Indian store (in Dallas) years ago. Amazing how much attention it has got!
      Aprons – they are cool and we sell them – wanna buy?

  14. Hi,
    You guys are really great!!!
    I tried this recipe few days back, It came out very good. But the thing is I had to shallow fry the petties without chick pea flour because when i was frying potato petties with chickpea flour on them they start breaking & whole oil get messed up with small piece of potatoes.
    Can you tell me the reason why did this happen?
    I didn’t use russet potatoes Was that the reason?
    Do i have to use two three slices of soaked bread so that they can bind them??

    Looking for your reply.

    1. Hi Shaveta,

      Russet potatoes (or any starchy potato) works best when making patties, batata vada, cutlets, etc. You could also try adding a bit of corn starch to help it bind or your idea of soaked bread will work as well. They could have also broken apart because the batter was not thick enough.

  15. Thank you for providing wonderful recipes. Which type of potato do you prefer for batata vada and samosa? For example, does it matter if we use Idaho potato or some other variety?

  16. Hi Hetal & Anuja,

    Found ur website while surfing the net two days ago. I stay in muscat,Oman. U both r doing a great job. Ur recipes are very easy and like the ones v make on a day to day basis. I tried ur guacamolie dish and it turned out excellent. Can u pls show some main course mexican dishes as my husband n me both enjoy mexican food. Also if u could gv recipes of some drinks (non-alcoholic) that v can serve in my kitty party Thnx

  17. Hi!!
    Hi!! I think this is a different type of wada..

    You missed a very important secret of mumbai wada pav..

    its – black salt! add it along with normal salt – see what difference it makes ๐Ÿ™‚

    And of course did you miss on curry leaves and mustard seeds as well!!??

    Add mustard seeds,curry leaves, turmeric and ginger-chilly mixure in oil.. then add mashed potatoes let it cook for a while..

    then make wadas .. try it out

    You guys are masters – just giving my little tip as I am one of the hardcore fan of typical mumbai wadapavs and have been successful in making them here ๐Ÿ™‚


    1. agree with Manish. what is vadapav without tadka of mustard seeds n curry leaves n chillies?
      u gals are doing a great job otherwise with ur recipes but this is second time u have altered the taste of the authentic recipe after pithla recipe(with tomatoes!cant stop laughing!)
      maybe u can mention the original recipe in yr video n then talk about the changes u r making !(like how Madhur Jaffery always does in her cooking!)otherwise it looks like that u dont know the real taste of the traditional dishes you are showing.
      But nevertheless, must admit that most of your recipes n tips are great n very easy to follow. keep up the good work n please take this suggestion/comment in a positive way.

      1. Thank you Manish & Mruds. We really value honest and good feedback. You both are absolutely right. We somehow overlooked the seasoning part but will add in into the recipe soon. Thanks again for taking the time to write to us.

    2. Also there is important step called ‘Tawang’.. it means adding heated oil in besan and mixing it well before dipping wadas into them.. it makes besan coating of wada tasty and crunchy.

      to add.. will give ‘thecha’ (green chilly chutney) recipe the best to have with wadapav along with fried whole green chillies soon..

  18. Hello

    Tried ur recipe, its awesome! no words to say.. just curious, is there any healthier option than deep frying these vada’s…just like baking or shallow frying..

    1. Hi Amulya,

      Unfortunately, we have yet to find a healthy version of batata vada…that’s not to say, we’re always on the lookout :).

  19. Wow my mouth started watering before anjua mouth . Really mind blowing and easy receipe . Im going to try it . Thanks and God blees u both. Keep up the great work and may all your dreams come true in future.

  20. Could not find garlic chutney on ur site. could u plz
    upload it again.and now can we have a video on moongdal halwa.I searched it on many sites but to b frank i just want to rely on ur recipes coz the proportions are perfect& the way u guys explain the do’s&dont’s the recipes just turn out FANTASTY.So plz try to include it in ur to-do list.
    Keep posting new videos.
    GOOD LUCK!!!!!!!!!!

    Thanks in advance.

  21. Yummy Recipe!!!!!!!!!!!!!!Can we use corn flour instead of rice flour?Also could u plz tell some uses of rice flour(is it good enough for making dosas and idlis) I haven’t tried rice flour even once.Do reply coz it will be a time saving recipe coz i grind rice&dal separately for dosa&idli.


    1. Hi Shalu,

      We have not tried this particular recipe with corn flour but it may work since corn flour makes things crispy. If you have the rice flour, you can try the recipe as is and then experiment later. I’ve heard of people who use rice and urad flour to make dosa, but have never tried it myself. The only thing I would worry about (especially for idlis) is that the texture of rice flour is very fine.

  22. Thanks didi’s for this lovely recipe. My husband was craving for mumbai street food for long and now i can make some for him…… ๐Ÿ™‚
    Thanks again..

  23. Hi hetal and anuja,

    I am an indian (in bangalore) watching and learning from most of your videos and i love the way you present the dishes!:) you make my mouth water too. maybe you guys should make it before hand, eat a helping and then show us the video;0))

  24. Great recipe and I have been craving it so bad. I will surely make it this weekend. Few things I add is mustard seeds, sesame seeds, curry leaves and sometimes broken pieces of cashews and a pinch of turmeric. This adds a great taste to the vada.

    My mouth is watering…..

    1. We have not tried this particular recipe with semolina flour, but it does make things crispy so it may work. Sorry, can’t give you a proper answer but if you try it, we’d love to hear your feedback and results. Thanks.

  25. I just made this. I had everything on hand and very easy to make. so delicious!!!….i didnt have the chutneys , spread some ketchup on the buns……
    Do you guys film the videos yourselves or hire a cameraman???…..just curious.

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