Gujarati Batata Vada And Chutney Recipe

Nothing beats piping hot Gujarati style Batata Vada . These potato fritters have a fluffy spiced mashed potato filling and go wonderfully with a hot and sweet chutney especially for Batata Vada.

Serve these alongside with Karak Chai for evening snack or Indian style high tea.

Batata/Bateta or Aloo Vada

Bateta or aloo translates ‘Potato’ and Vada AS ‘fried dumplings’. These are deep-fried spicy mashed potato balls that are coated in gram flour batter then deep-fried in oil.

Basically, these drool-worthy and finger-licking deep fried vadas are hugely popular street food throughout India, especially in Mumbai.

Every region, household or vendor has its own recipe, you’ll find lots of variation particularly in the stuffing, but one thing is sure that your tastebuds will definitely get a treat.

Along with these, we can’t get enough of our

Bread Pakoda with Aloo and Chutney Stuffing ,

Farali Mogo Vada

Farali Buff Vada

and Methi Makai Na Vada

Difference between Gujarati and Maharashtrian Batata Vada

Gujarati batata vada or Bateta Vada are made WITHOUT garlic, curry leaves and turmeric powder.

Powdered sugar and crushed fennel, coriander and black peppers are ADDED for Gujarati touch.

In Gujarati vada batter or stuffing NO turmeric, red chilli powder or raising-agent added and the outer layer is not crispy.

Which potatoes work best?

For bateta vada, we need floury potatoes such as King Edwards or Marie piper as these potatoes don’t have much moisture in them.

Waxy potatoes stick and leave a lump in the filling, also the moisture stays in them and for a filling, we do need dry mashed potato as possible.

Using Instant Mashed Potato for Batata Vada filling

To speed up the preparing process, you can also use Instant Mashed Potato from the supermarket. This packet mashed potato is a brilliant alternative than boiling then mashing potatoes yourself.

Keep the mashed potato thick. Just use boiling water to make the mash (packet instructions may tell you to add milk/butter but do not use any other ingredients other than water).

Once you have made the Instant mash, use a smaller pan to make a vaghar and pour over the top of the mash. This speeds the process even more as you won’t be cooking the filling and making it hot. This way, the mixture stays cool and you can get on with the cooking faster.

Why do Bateta vada break in oil?

There could be several reasons for this.

Make sure filling is lump free and dry as possible if too much moisture in the stuffing when frying it expands and vada breaks.

The batter should not be too thin.

Don’t fry too many in one batch.

Make sure the slotted spoon you use does not break them by accident.

Take care when turning.

Ingredients

1. Potatoes – find floury potatoes.

2. Besan /gram flour – fine variety

3. Green chilli/ginger – crushed

4. Cashew Nuts – for nut-free version avoid adding

5. Sultanas

6. Crushed fennel, black pepper and coriander seeds

7. Oil – to deep fry vegetable or sunflower oil works best.

8. Powdered sugar – doesn’t release its own moisture and keeps the stuffing dry.

9. Lemon juice – fresh or bottled

10. Freshly chopped coriander – make sure there is no moisture left in the leaves.

11. Sesame seeds

12. Garam masala

Storage

Fridge – These are taste wonderful while hot and fresh, however, they stay good in the fridge for a day. Reheat in the oven for 10-12 minutes before serving.

Frozen Batata Vada

To freeze Batata Vada, first, make as usual, once they are cooled, place them in a single layer on a baking tray.

Put the tray in the freezer until they are frozen, then store them in a zip lock bag and put that bag in an air-tight container.

Re-fry again from frozen or bake them in the oven thoroughly.

Method

Follow these step-by-step pictures, video is just above the recipe card below. For exact measurements and full method see printed recipe card below.

Aloo vada made in three steps, first prepare filling, at second stage make the batter and in third step frying.

First Make Filling

Second, make Batter

Third step frying

Serving suggestion

Serve hot with chutney, chai or mango and lime lassi at tea time.

Serve in a Gujarati thali as Farsan, if you can handle the heat then serve fried green chillies with it too.

Make Indian style burger, by sandwiching between two buns to make VADA PAV with dry garlic chutney

Chutney for Batata Vada

Ingredients

Chilli sauce Tomato Ketchup Cumin seeds/jeera Coriander leaves Garlic

Method:

Crush the garlic, cumin seeds and coriander leaves using a pestle and mortar. Mix with the chilli sauce and tomato ketchup

Alternatively, serve with a tangy Gujarati Imli Chutney

Other Gujarati and Potato recipes

1. Aloo Butter Masala

2. Crispy Potato Bhajia – Maru’s Bhajia

3. Instant Pot Handvo/Dhokla Batter

4. Matar Vatana Dhokli

5. Gujarati Rotli

Gujarati Batata Vada and Chutney Recipe

Equipment

• Bowl
• Potato masher
• Instant pot or pressure cooker
• Kadai
• Slotted spoon

Ingredients

• 500 grams potatoes floury
• 200 grams gram flour
• 2 teaspoon oil
• 1 teaspoon mustard seeds
• ¼ teaspoon hing
• 2 tablespoon cashew nuts chopped
• 2 tablespoon sultana or /raisins
• 1 tablespoon fennel coriander and black pepper seeds (crushed)
• 2 tablespoon ginger- green chillies crushed
• 1 tablespoon sesame seeds
• 1 teaspoon garam masala
• 2 tablespoon powdered sugar
• 1 tablespoon lemon juice
• 3 tablespoon coriander freshly chopped
• salt
• oil to deep fry

Instructions

• In a pan heat oil, add mustard seeds and hing.
• When it splutters, add cashew, raisins, crushed powders and chilli-ginger.
• Saute then add sesame seeds and mashed potato.
• Add garam masala and mix well.
• Now add salt, sugar, coriander and lemon juice.
• Mix well and leave it to cool completely.
• Divide the stuffing in equal sizes and make lime size balls.
• In a bowl, take besan and add salt.
• Add water little by little and whisk it, make lump-free batter.
• Heat oil in a kadai, deep potato balls in batter, make sure they are coated all over.
• Carefully add in hot oil, fry until golden all over.
• Remove using slotted spoon.

Air Fryer Batata Vada

• Preheat air fryer at 180C for 5 minutes.
• Place liner or butter paper or foil in the basket, spray some oil.
• Arrange dipped potato balls in a single layer ( 4-5 maximum).
• Air fry for 20 minutes, flip it otherwise halfway through cooking.
• Keep an eye on after 15 minutes.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

NOTE- This Gujarati style potato vada recipe originally created and posted 12th May 2013 but it has since been updated with helpful content. The recipe remains the same.

Gujarati Batata Vada and Chutney Recipe

Equipment

• Bowl
• Potato masher
• Instant pot or pressure cooker
• Kadai
• Slotted spoon

Ingredients

• 500 grams potatoes floury
• 200 grams gram flour
• 2 teaspoon oil
• 1 teaspoon mustard seeds
• ¼ teaspoon hing
• 2 tablespoon cashew nuts chopped
• 2 tablespoon sultana or /raisins
• 1 tablespoon fennel coriander and black pepper seeds (crushed)
• 2 tablespoon ginger- green chillies crushed
• 1 tablespoon sesame seeds
• 1 teaspoon garam masala
• 2 tablespoon powdered sugar
• 1 tablespoon lemon juice
• 3 tablespoon coriander freshly chopped
• salt
• oil to deep fry

Instructions

• In a pan heat oil, add mustard seeds and hing.
• When it splutters, add cashew, raisins, crushed powders and chilli-ginger.
• Saute then add sesame seeds and mashed potato.
• Add garam masala and mix well.
• Now add salt, sugar, coriander and lemon juice.
• Mix well and leave it to cool completely.
• Divide the stuffing in equal sizes and make lime size balls.
• In a bowl, take besan and add salt.
• Add water little by little and whisk it, make lump-free batter.
• Heat oil in a kadai, deep potato balls in batter, make sure they are coated all over.
• Carefully add in hot oil, fry until golden all over.
• Remove using slotted spoon.

Air Fryer Batata Vada

• Preheat air fryer at 180C for 5 minutes.
• Place liner or butter paper or foil in the basket, spray some oil.
• Arrange dipped potato balls in a single layer ( 4-5 maximum).
• Air fry for 20 minutes, flip it otherwise halfway through cooking.
• Keep an eye on after 15 minutes.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This Roasted Brussels Sprouts, Kale, Apple and Cranberry Salad is a seasonal delight that’s sure to impress. Whether you’re serving it during the holiday season or enjoying it as a healthy weekday meal, it’s a recipe you’ll return to again and again. Naturally vegan and gluten-free.

Every year, UK supermarkets sell festive vegetables at reduced prices. That usually means that our fridge is overflowing with carrots, parsnips, and brussels sprouts! With the sprouts, I always make this Brussels Sprouts and Potato Curry and sometimes my Vegan Brussels Sprouts Korma . To use up leftover veg, I make these Brussels Sprouts Pakora .

This roasted brussels sprouts salad is the perfect centrepiece for autumn meals and a delightful addition to your Christmas table.

Featuring a medley of roasted and raw ingredients dressed in a vibrant extra virgin olive oil, maple syrup, mustard, and garlic dressing, this salad is as nourishing as it is delicious.

For an alternative winter side, try my Winter Slaw with Kale, Cranberry and Apple .

A Closer Look at the Ingredients

• Raw Kale (Shredded): Kale provides a robust, slightly earthy base for the salad. Its hearty texture holds up beautifully against the other ingredients. I’ve used curly kale.
• Brussels Sprouts: The brussels sprouts are roasted and caramelized to perfection, lending a nutty and slightly sweet flavour.
• Apples: Crisp and sweet, apples balance the savoury notes of the salad. I Slice into thin wedges.
• Dried Cranberries: These add a pop of tart sweetness and enhances the salad’s festive appeal.
• Toasted Pumpkin Seeds: Crunchy and nutty.
• Toasted Sunflower Seeds: Slightly buttery, these seeds contribute another layer of texture.

The Maple Mustard Dressing

This zesty dressing ties the salad together with a blend of extra virgin olive oil , maple syrup , mustard , lemon juice , and minced garlic . It’s then seasoned with salt and black pepper.

The olive oil adds heart-healthy monounsaturated fats, while maple syrup provides natural sweetness. Mustard and garlic bring depth and a hint of spice. I’ve used English mustard but you can use Dijon mustard or whole grain mustard too.

Variations & Substitutions

• If you aren’t making this salad strictly vegan, you can add shavings of hard cheese such as parmesan cheese. Check your parmesan cheese is not made with rennet if you’re following a vegetarian diet. You could also crumble in feta cheese or goat cheese.
• Add in toasted nuts such as almonds, hazelnuts, walnuts or Brazil nuts.
• Add in shaved red cabbage for extra crunch and flavour.
• You can omit the garlic in the dressing if you aren’t a fan.
• In place of the maple syrup, use any other sweetener such as agave, honey or sugar. Adjust based on how sweet you want the salad to be.
• In place of the lemon juice, use apple cider vinegar.

Serving Suggestions

This salad is versatile enough to serve as a light main dish or a vibrant side dish.

Serve it in a large bowl or platter alongside potatoes, like my air fryer Indian potatoes and cranberry jalapeno cream cheese dip for a festive spread.

Storage Tips

If you have leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, consider storing the dressing separately and tossing it with the salad just before serving.

If the kale begins to wilt, don’t worry—it’ll only become more tender and flavourful over time.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

• Instagram
• Facebook
• Pinterest
• YouTube

Roasted Brussels Sprouts, Kale & Apple Salad with Maple dressing

Equipment

• 1 Air fryer or Oven

Ingredients

• 4 cup brussels sprouts
• 3 cup kale
• 2 apples
• ½ cup dried cranberries
• ¼ cup pumpkin seeds

Dressing

• ¼ cup extra virgin olive oil
• ¼ cup maple syrup
• 3 tablespoon lemon juice
• 1 tablespoon mustard
• 2 cloves garlic minced
• salt and black pepper

Instructions

Brussels Sprouts and Kale Salad

• Preheat the oven or air fryer to 190C or 375F.
• Peel, wash then halve the brussels sprouts.
• Place them in a roasting tin with a little olive oil, maple syrup, salt and pepper.
• Roast for 15 minutes or until golden brown.
• Wash the kale and pat it dry. Chop the kale leaves into smaller pieces.
• In a large bowl, assemble the salad with kale, sliced apple and seeds.
• Pour the dressing and gently mix everything.
• Leave it aside just for 5 minutes before serving.

Maple syrup dressing

• Add all the ingredients in a small jar.
• Close the lid and shake the jar until everying well mixed.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.