Batata Vada – baked

Generally it is deep fried potato smash coated with chickpea flour paste. This version is chef special way of baking them healthy.


  • 1 potato, large, boiled and cut into pieces
  • 1/4 cup besan or bengal gram flour
  • 1 tablespoon oil
  • salt to taste
  • 1 teaspoon red chilli pepper powder
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1 green chili pepper
  • 1 tablespoon channa dal (bengal gram split dal)
  • 5 -6 curry leaves
  • 1 teaspoon cumin seeds
  • 3 springs cilantro, diced
  • 1 teaspoon red chilli pepper powder, for batter


  1. Heat oil. Splutter mustard seeds, cumin seeds, curry leaves, chana dal and chilli. Add the asafoetida and turmeric powder.
  2. Add potatoes. Mix well till spices coat. Add cilantro, red chilli powder and salt.
  3. Mix well and make lemon sized balls of mixture. Keep aside.
  4. Whisk besan along with salt, red chilli powder and water into thick batter.
  5. Heat appey pan. Grease the slots. Drop potato balls in batter and place in appey slots.
  6. Cook on medium heat till all sides are cooked well.
  7. Serve baked batata vada with chutney.

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