Navratri Batata Wada Image

Navratri Batata Wada

Deep fried batter coated mashed potato balls

Traditionally batata vada are tempered mashed potato balls that are coated in a batter of chickpea flour and then deep fried. If one replaces the chickpea flour with buckwheat flour, it can easily be consumed during fasting!


For potato mixture:

  • 2 cups boiled, peeled, mashed Potatoes
  • 1 tablespoon Peanut Oil+ more for deep frying
  • ½ teaspoon Cumin seeds
  • 1-2Green chilies, chopped finely
  • Rock salt to taste
  • Black pepper powder to taste
  • 1 teaspoon Lemon juice
  • ½ tsp sugar

For the batter:

  • ½ cup buckwheat flour (Kuttu ka atta)
  • Sendha namak – to taste
  • Black pepper powder to taste
  • ¼ to ⅓ cup Water


  1. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
  2. Add chopped green chili and sauté for 20 seconds.
  3. Add mashed potatoes, salt, black pepper powder and sugar.
  4. Mix well. Cook till the potatoes get heated through. Finally add lemon juice, mix.
  5. Remove and cool.
  6. Make a batter with the buckwheat flour, salt, pepper in a bowl adding a little water a time to make a smooth batter.
  7. Batter should be not too thick not too thin but of coating consistency.
  8. Divide the potato mixture into 10 equal portions and shape them into round, smooth ball.
  9. Heat the oil in pan for deep frying on medium-high heat.
  10. Gently and carefully drop batter coated ball into medium hot oil.
  11. Do not disturb the vada for at least 1 minute after adding in the oil.
  12. Deep fry it till it is golden brown from all the sides.
  13. Flip them or move around for even browning.
  14. Once browned and fried from all the sides, remove it to the paper towel lined plate using slotted spatula.
  15. Serve warm.
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