• 3 medium potatoes – 2 ¼ cups crumbled
  • 2 to 3 green chilies
  • ¾ inch ginger
  • 2 to 3 cloves of garlic
  • 1 tbsp oil
  • ¼ to ½ tsp mustard
  • Generous pinch of hing / asafoetida
  • Salt as needed
  • 1 sprig curry leaves
  • 1/8 tsp turmeric/ haldi
  • 1/8 tsp red chili powder (optional)
  • Handful of coriander leaves chopped

For the covering

  • ¾ cup besan / chickpea flour
  • 2 to 3 tbsp rice flour or corn flour
  • Salt as needed
  • Pinch of Hing/ / asafoetida
  • Tiny pinch of soda (optional)
  • Turmeric little
  • 1/8 tsp red chili powder (optional)


  1. Boil potatoes until just done. They must be firm and not mushy. You can boil them either in a pressure cooker, steamer or in a pot.
  2. When done, crumble them lightly.
  3. Make a coarse paste on green chilli, garlic and ginger.
  4. Heat 1 tbsp oil in a pan. Add mustard, when they begin to crackle, Add curry leaves and fry until crisp. Add ginger garlic and green chili paste. Fry on a low heat until it turns fragrant.
  5. Add hing, salt, turmeric and red chili powder. Mix well and add potatoes and coriander leaves. Turn off the stove and mix everything well.
  6. Cool this mixture and make 7 to 8 balls.
  7. Heat oil for deep frying in Sunflame Deep Karahi.
  8. Add besan and rice flour or corn flour to a mixing bowl.
  9. Add salt, hing, turmeric and red chili powder (optional). Mix everything well adding water as needed and make neither too thick nor too thin batter. Check salt and spice.
  10. When the oil is hot enough, add a tiny pinch of soda to the batter. Mix well. This is optional.
  11. Check if the oil is hot enough by dropping a small amount of batter in oil. The batter should rise.
  12. Regulate the flame to medium.
  13. Dip each ball in the batter, coat the potato balls with batter and drop in oil. You can use your fingers or a tbsp to do this. You can drop 3 to 5 balls in each batch depending on the size of your kadai.
  14. Do not disturb them for a while, gently stir and fry until golden.
  15. Drain them on a kitchen tissue.
  16. Serve batata vada hot with green chutney or sandwich them in pav along with green chutney, dry garlic chutney & fried green chilies.

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