Batata Vada (Mumbai Spiced Potato Fritters)
Spiced mashed potato balls dipped in a crisp gram flour batter and fried until golden. Mumbai's favourite snack, best eaten hot.
- Time50 min
- LevelMedium
- Costabout £1.51 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the whole unpeeled potatoes for 25 minutes until completely soft. Drain, cool until you can handle them, then peel and mash with a fork, leaving a few small lumps.
25 min - 2
Heat 1 tablespoon oil in a pan. Add the mustard seeds and curry leaves for 20 seconds, then the chillies, ginger and garlic for 1 minute. Stir in 1/2 teaspoon turmeric.
- 3
Mix this into the mash with 1 teaspoon salt, the coriander and lemon juice. Taste for salt, then roll into 12 even balls the size of a small egg.
- 4
For the batter, whisk the gram flour, rice flour, turmeric, chilli powder, bicarbonate of soda and 1/2 teaspoon salt with the cold water to a thick coating batter, like double cream.
- 5
Heat the frying oil in a deep, heavy pan to 180°C (160°C fan). A drop of batter should sizzle and rise at once.
- 6
Dip each potato ball in batter, let the excess drip off, and fry 4 at a time for 4 minutes, turning, until deep golden. Drain on kitchen paper. Serve hot with chutney and green chillies.
4 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.