Batata Vada Recipe Maharashtrian Style

Batata Vada Recipe Maharashtrian Style
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For filling or Stuffing:

  • 2 tablespoons of vegetable oil
  • 1/4 teaspoon hing
  • 1 tablespoon crushed coriander seeds
  • 1 teaspoon of cumin seeds
  • 1 tablespoon cashew nut (crushed)
  • 1 tablespoon raisins (chopped)
  • 2 teaspoons green chilies (finely chopped)
  • 2 tablespoons coriander leaves (chopped)
  • 2 cups boiled potatoes (peeled for 34 hours)
  • salt to taste
  • 1 teaspoon red chili powder
  • 1 teaspoon of pomegranate powder (optional)
  • 1 teaspoon mango powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon of garam masala powder
  • 1/2 teaspoon roasted cumin powder
  • Oil (as needed)

For the better:

1 cup of gram flour

1/2 cup cornstarch

1 teaspoon of celery

1 teaspoon salt

1 tablespoon of vegetable oil

1/2 teaspoon turmeric powder

2 pinches of baking soda




Fill in for Vada Pav:

  • Heat the vegetable oil in a frying pan.
  • After the oil is hot, add the hing, coriander seeds, and cumin seeds and allow them to crack for a few seconds.
    Add cashews and raisins and fry until golden.
  • Add the green chilies, coriander, boiled potatoes, salt, red chili powder, mango powder, pomegranate, black pepper powder, garam masala powder, cumin powder, and mix well.
  • Cook over medium heat for 4-5 minutes.
  • Remove the pan from the heat and allow the filling to cool completely.
  • Make small balls of the filling and save them.

For the better:

  • Combine all the ingredients in a bowl.
  • Add water, little by little, and mix as a running dough.

To fry Vada Pav:

  • Heat the oil for frying in a pan.
  • Dip the filling balls in the dough and place them in the hot oil.
  • Use a fork to dip.
  • Fry the bonda over medium-high heat until the bondas are slightly browned.
  • Dry them on a plate.
  • Heat the oil again until it is very hot.
  • Fry the bonda a second time over high heat until golden brown and crisp.
  • Serve it hot.


Keywords: Batata Vada Recipe Maharashtrian Style