Bataka/Bateta Vada (Spicy Potato Balls)

This week's recipe is Bataka/Bateta Vada otherwise known as Spicy Potato Balls.

Today, I am going to show you the recipe for Bataka Vada which is generally eaten as an appetiser to a meal or as a savoury snack. It is one of my personal favourites and they are very moorish! I really hope you try this recipe out and enjoy it! :)

(serves at least 4 people)


For the filling:

4 medium sized potatoes (boiled, peeled and mashed)
1.5 tsps salt
2 pinches turmeric
0.5 tsp red chilli powder
1 heaped tsp fresh ginger (grated)
0.5 tsp fresh green chillies (ground)
3 tsps lemon juice
1 tsp sugar
1 tsp desiccated coconut
1 tsp sesame seeds
1 tbsp washed, dried sultanas

For the batter:

4 big tbsp chickpea flour (sieved)
1 level tsp salt
0.5 tsp red chilli powder
0.5 tsp fresh ginger (grated)
2 tsps cumin-coriander powder (available from your local, Indian grocery store)
5 big tbsps cold water


2 tbsps washed and chopped coriander to add into the filling mixture
Fresh lemon to squeeze over the final product when eating


1. For the filling: mix all the ingredients for the the filling into the mashed potatoes with a tablespoon and let the filling cool at room temperature.

2. Take some of the cooled mash potato and roll the mixture in the palm of your hand to form a ball with a diameter of about an inch.

3. Continue to do this until you have rolled all of the spiced, mash potatoes into one inch balls.

4. For the batter: In a small dish, mix all of the spices well into the chickpea flour and add the water last. Mix well until smooth.

5. Heat some oil in a wok on a high heat until it is really hot; you can check this by dropping a drop of the batter into the hot oil and if it rises immediately to the top, then you know that the oil is hot enough.

6. When the oil is hot enough, place a potato ball into the batter and lightly cover it all over with the batter. Take off the excess onto the side of the dish as you take out the ball from the batter.

7. Place the ball into the hot oil and shallow fry until golden brown. You will be able to fit about 5 to 6 balls into the wok at a time.

8. Remove the golden brown, potato balls onto a tissue in a plate to drain the excess oil.

9. Enjoy hot and squeeze some fresh lemon juice over the potato balls and savour!

So there you have it my friends, a fantastic, indulgent, savoury snack in the form of Bataka/Bateta Vada! Do let me know how yours turned out!

'Til next time ... enjoy!
Bon app├ętit! xx


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