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Batata Vada Snack is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.
Boil the potatoes until fork-tender (about 15 minutes), drain, and let them cool, then peel and mash thoroughly.
Heat 1 tbsp oil in a skillet over medium heat, add mustard seeds, and once they begin to splutter, immediately add asafoetida, ginger, garlic, and chopped green chili. Sauté for 1–2 minutes until fragrant.
Mix in turmeric powder, red chili powder, and salt, then add the mashed potatoes; toss well with fresh cilantro and cook for 2 more minutes until evenly coated. Let the filling cool completely.
Form the potato mixture into 12 even balls, pressing them gently so they hold their shape without cracking.
In a bowl, combine besan with baking soda, salt, and just enough water (about ½ cup) to make a smooth, thick batter; whisk until no lumps remain.
Heat vegetable oil over medium-high in a deep pan to 360°F (180°C). Dip each potato ball into the batter, ensuring a full, uniform coating.
Carefully slide coated balls into the hot oil in batches—avoid crowding. Fry, turning occasionally, for 4–5 minutes until crisp and deep golden.
Remove with a slotted spoon and drain on paper towels. Serve the Batata Vada hot, optionally with chutney.
