Potato Vada Recipe- Crispy Indian Snack with Cashews & Spices

Last Updated on 3 months by Neha Deshmukh

Potato Vada Recipe: Crispy Indian Snack with Cashews & Spices

Hey everyone! If you’re anything like me, you absolutely love a good, crispy vada. There’s just something so comforting about biting into that golden-brown exterior and fluffy potato filling. This Potato Vada recipe is a family favourite – I first made it when I was trying to recreate my grandmother’s version, and after a few attempts, I think I finally nailed it! It’s packed with flavour, thanks to the cashews and a little touch of hing, and it’s perfect for a rainy afternoon snack or a festive treat.

Why You’ll Love This Recipe

This isn’t just any potato vada recipe. It’s a little bit special! The addition of cashews adds a lovely texture and richness, while the spices give it that authentic Indian flavour. Plus, the combination of gram flour and rice flour creates the perfect crispy coating. Trust me, once you try these, you’ll be making them again and again. They’re seriously addictive!

Ingredients

Here’s what you’ll need to make these delicious Potato Vadas:

• 4-5 medium potatoes
• 1 big onion, finely chopped
• 1-2 green chillies, finely chopped
• 1/4 tsp turmeric powder
• 2 tsp oil (for seasoning)
• 5-6 cashew nuts, chopped
• 1 tsp mustard seeds
• 1 pinch asafoetida (hing)
• 1 sprig curry leaves
• 2 tbsp coriander leaves, chopped
• Few drops lemon juice
• 3/4 cup gram flour (besan)
• 1/4 cup rice flour
• 1 tsp red chilli powder
• 1 pinch baking soda
• 1 tsp hot oil
• As needed salt
• As needed water
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine:

• Hing (Asafoetida): Don’t skip this if you can help it! It adds a unique, savoury flavour that really elevates the vada. It also aids digestion – a little bonus! If you absolutely can’t find it, you can omit it, but it won’t be quite the same.
• Gram Flour & Rice Flour: This combo is magic. Gram flour gives the vada its structure, while rice flour adds that extra crispiness. Don’t substitute one for the other – they work best together!
• Potatoes: I prefer using starchy potatoes like Yukon Gold or Maris Piper for this recipe. They mash beautifully and give the vadas a lovely fluffy texture. But honestly, any good all-rounder potato will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes for about 3-4 whistles until they’re nice and soft. Once cooled enough to handle, peel and mash them while they’re still warm. This is key – warm potatoes mash much easier!
2. Heat 2 tsp of oil in a pan over medium heat. Add the chopped cashew nuts and sauté until they turn golden brown. Set them aside.
3. In the same pan, add the mustard seeds. When they start to splutter, add a pinch of hing, a sprig of curry leaves, the chopped onion, and green chillies. Sauté until the onions soften and turn translucent.
4. Now, mix in the turmeric powder, salt, mashed potatoes, and the roasted cashews. Combine everything really well. Let the mixture cool down completely – this is important for shaping the vadas.
5. Once cooled, stir in the chopped coriander leaves and a few drops of lemon juice.
6. Time for the batter! In a separate bowl, combine the gram flour, rice flour, red chilli powder, baking soda, salt, and 1 tsp of hot oil. Gradually add water, mixing until you get a thick coating consistency. It shouldn’t be too runny or too thick.
7. Shape the potato mixture into small, round balls – about 1-inch in diameter.
8. Dip each potato ball into the batter, making sure it’s evenly coated.
9. Heat oil for deep frying in a kadai or deep pan over medium-hot heat. Carefully drop the batter-coated vadas into the hot oil, a few at a time.
10. Fry until they turn golden brown and crispy on all sides. Drain them on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy vadas.
• Make sure the oil is hot enough before adding the vadas. You can test it by dropping a tiny piece of batter into the oil – it should sizzle immediately.
• Cooling the potato mixture completely before adding it to the batter prevents the batter from becoming too thin.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil is plant-based.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of gram flour and rice flour. A blend containing chickpea flour, tapioca starch, and potato starch works well.
• Spice Level Adjustment: Adjust the amount of green chillies and red chilli powder to suit your taste. For a milder flavour, remove the seeds from the green chillies. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: These vadas are a staple during Ganesh Chaturthi and Diwali. My aunt always makes a huge batch for the celebrations!

Serving Suggestions

Serve these Potato Vadas hot and fresh with your favourite chutneys! Coconut chutney, green chutney, or even just a dollop of tomato ketchup are all delicious options. A cup of hot chai on the side? Perfection!

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore some of their crispiness.

FAQs

What type of potatoes are best for Potato Vada?

Starchy potatoes like Yukon Gold or Maris Piper work best, but any good all-rounder potato will do!

Can I make Potato Vada ahead of time?

You can prepare the potato mixture ahead of time and store it in the refrigerator for up to a day. However, it’s best to fry the vadas just before serving for maximum crispiness.

How do I get the Vadas extra crispy?

The combination of gram flour and rice flour is key! Also, make sure the oil is hot enough and don’t overcrowd the pan.

What is Hing and can I skip it?

Hing (asafoetida) is a pungent spice that adds a unique flavour. You can skip it if you can’t find it, but it won’t be quite the same.

What chutneys pair best with Potato Vada?

Coconut chutney, green chutney, and tomato ketchup are all popular choices!