Batata Vada

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    460

A popular street food across India, batata vada comes in different variations depending on region, but the spices and method used in this recipe are closest to the version from Mumbai. Perfect for entertaining friends, whip up a batch of these crispy spiced potato dumplings and serve alongside a variety of chutneys and pickles.

recipe updated Apr 17, 2024

Ingredients

  • Potato icon
    Potato
    1 kg
  • Green chili icon
    Green chili
    3
  • Garlic clove icon
    Garlic clove
    4
  • Ginger icon
    Ginger
    20 g
  • Lime juice icon
    Lime juice
    2 tablespoons
  • Water icon
    Water
    340 g
  • Water icon
    Water
    as needed
  • Vegetable oil icon
    Vegetable oil
    3 tablespoons
  • Mustard seeds icon
    Mustard seeds
    1 tablespoon
  • Cumin seeds icon
    Cumin seeds
    ½ tablespoon
  • Ground turmeric icon
    Ground turmeric
    1 ½ teaspoons
  • Asafoetida icon
    Asafoetida
    ½ teaspoon
  • Sea salt icon
    Sea salt
    3 teaspoons
  • Caster sugar icon
    Caster sugar
    2 teaspoons
  • Kashmiri chili powder icon
    Kashmiri chili powder
    2 teaspoons
  • Lemon juice icon
    Lemon juice
    2 tablespoons
  • Gram flour icon
    Gram flour
    200 g
  • Cornflour icon
    Cornflour
    ½ tablespoon
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Vegetable oil icon
    Vegetable oil
    as needed
  • All purpose flour icon
    All purpose flour
    100 g

Tools

  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Large saucepan
  • kCook icon Baking tray - large
  • kCook icon Food processor attachment
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Large saucepan
  • kCook icon Medium bowl

Step preview

  1. Line a clean baking tray with parchment paper then set aside
  2. Add water to a clean large saucepan
  3. Place over a high heat until boiling and then reduce the heat
  4. Add potato to the large saucepan
  5. Simmer - 15 min
  6. Drain the potatoes and set aside
  7. Assemble the Food Processor attachment to the machine
  8. Fit the knife blade into the Food Processor bowl
  9. Add green chili, garlic clove, ginger, vegetable oil and lime juice to the Food processor attachment
  10. Attach the lid and ensure it is locked into place
  11. Pulse until combined
  12. Scrape the sides of the bowl with a spatula
  13. Pulse until smooth
  14. Remove the attachment from the machine
  15. Attach the Stir Tool
  16. Add vegetable oil to the Cooking Chef XL Bowl
  17. Lift the Cooking Chef head and fit the heat shield
  18. Heat with splashguard fitted - 1 min, 120°C, Speed OFF
  19. Then add mustard seeds and cumin seeds to the Cooking Chef XL Bowl
  20. Cook with splashguard fitted - 2 min, 120°C, Stir 2
  21. Then add ground turmeric and asafoetida to the Cooking Chef XL Bowl
  22. Cook with splashguard fitted - 30 sec, 120°C, Stir 2
  23. Transfer content of Food processor attachment to Cooking Chef XL Bowl
  24. Cook with splashguard fitted - 2 min, 110°C, Stir 2
  25. Transfer potatoes to Cooking Chef XL Bowl
  26. Add sea salt, caster sugar, kashmiri chili powder and lemon juice to the Cooking Chef XL Bowl
  27. Attach the K-Beater
  28. Mix with splashguard fitted - 1 min, Speed Min
  29. Scrape down the sides of the bowl with a spatula
  30. Mix with splashguard fitted until well combined - 1 min, Speed 1
  31. Shape the mixture into 20 balls
  32. Place balls on baking tray
  33. Chill in fridge - 30 min
  34. Add gram flour, cornflour, baking powder, ground turmeric, kashmiri chili powder and sea salt to a clean medium bowl
  35. Whisk until combined
  36. Pour water into the medium bowl slowly while stirring frequently
  37. Line a baking tray with kitchen paper
  38. Add vegetable oil to a clean large saucepan
  39. Place over a medium high heat until it reaches 180 °C
  40. Add all purpose flour to a clean medium bowl then set aside
  41. Remove the potato balls from the fridge
  42. Roll each ball in flour, then dip it in the batter in the medium bowl
  43. Carefully place into the hot oil
  44. Fry in batches for 5 minutes or until golden brown
  45. Using a slotted spoon, transfer the fried potato balls onto the lined baking tray
  46. Repeat the same process with the remaining potato balls
  47. Serve
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