Potato Vada Recipe – Crispy Besan Fried Indian Potato Dumplings

Last Updated on 2 months by Neha Deshmukh

Potato Vada Recipe – Crispy Besan Fried Indian Potato Dumplings

Hey everyone! If you’re anything like me, the smell of freshly fried potato vadas instantly transports you back to happy memories – maybe a rainy afternoon with family, or a bustling street food stall. These crispy, golden dumplings are a true Indian comfort food, and honestly, they’re way easier to make at home than you might think. I remember the first time I attempted these… a little messy, but totally worth it! Let’s dive in and make some magic.

Why You’ll Love This Recipe

This potato vada recipe delivers that perfect balance of soft, flavorful potato inside and a delightfully crunchy exterior. It’s a fantastic snack, a popular breakfast item, and a guaranteed crowd-pleaser. Plus, it’s a great way to use up leftover boiled potatoes! You’ll love how simple the ingredients are and how satisfying the result is.

Ingredients

Here’s what you’ll need to create these golden beauties:

• 3 medium-sized potatoes (about 500g)
• 1 onion, chopped
• 1 tsp ginger garlic paste
• 2-3 green chillies, deseeded and minced
• 1 cup besan (gram flour) – about 120g
• ½ tsp red chilli powder
• 1 fat pinch hing (asafoetida) – about ¼ tsp
• ¼ tsp turmeric powder
• 1 small pinch soda powder (baking soda) – about ⅛ tsp
• Salt to taste
• 1 tbsp oil
• Enough oil for deep frying
• 1 small bunch coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Potatoes: Choosing the Right Variety
I find that starchy potatoes like Yukon Gold or Russet work best. They mash beautifully and hold their shape well. Avoid waxy potatoes, as they can become gluey.

Besan (Gram Flour): Quality and Freshness
Fresh besan is key! It should smell slightly nutty, not stale. If yours has been sitting in the pantry for a while, give it a quick roast in a dry pan to revive the flavour.

Hing (Asafoetida): The Flavor Enhancer
Don’t skip the hing! It adds a unique umami flavour that really elevates the vadas. A little goes a long way, so don’t overdo it. If you’re not used to it, start with a smaller pinch.

Green Chillies: Adjusting the Spice Level
I like a good kick, so I usually use 3 green chillies. But feel free to adjust the amount based on your spice preference. Removing the seeds will also reduce the heat.

Regional Variations in Spices
Some families add a pinch of coriander powder or cumin powder to the potato mixture. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil, peel, and mash the potatoes until smooth. Set them aside to cool slightly.
2. Heat 1 tbsp oil in a pan. Sauté the chopped onion, ginger-garlic paste, and minced green chillies until the onions turn golden brown.
3. Add the mashed potatoes, salt, and chopped coriander leaves to the pan. Cook for about 2 minutes, stirring constantly, to combine all the flavours. Let this mixture cool completely – this is really important!
4. Once cooled, shape the potato mixture into small, round balls – about 1-1.5 inches in diameter.
5. Now, let’s make the batter. In a bowl, mix the besan, red chilli powder, turmeric powder, hing, salt, and soda powder. Add water gradually to create a thick, smooth batter. It shouldn’t be too runny, or the vadas will fall apart.
6. Heat enough oil for deep frying in a kadhai or deep pan. To check if the oil is hot enough, drop a tiny piece of batter into it – it should sizzle and rise to the surface immediately.
7. Dip each potato ball into the batter, ensuring it’s fully coated. Carefully drop the coated vada into the hot oil.
8. Fry the vadas in batches, turning occasionally, until they are golden brown and crispy all over.
9. Remove the vadas with a slotted spoon and drain them on paper towels to remove excess oil.
10. Serve hot with your favourite chutney!

Expert Tips

A few little secrets to vada perfection:

Achieving the Perfect Crispy Texture
Make sure the oil is hot enough before frying. Also, don’t overcrowd the pan – fry in batches to maintain the oil temperature.

Preventing Vadas from Disintegrating
Cooling the potato mixture completely is crucial. Warm potatoes will make the mixture too soft to shape and will cause the vadas to fall apart during frying.

Getting the Right Batter Consistency
The batter should be thick enough to coat the potato balls evenly, but not so thick that it’s difficult to dip them. Add water a little at a time until you reach the desired consistency.

Variations

Let’s get creative!

Vegan Potato Vada
This recipe is naturally vegan! Just double-check your asafoetida (hing) as some brands may contain dairy.

Gluten-Free Potato Vada (Using Alternative Flours)
You can substitute the besan with a gluten-free flour blend, like rice flour and chickpea flour, in a 1:1 ratio.

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of green chillies and red chilli powder to suit your taste. For a milder vada, remove the seeds from the chillies and use only a pinch of red chilli powder.

Festival Adaptations (Ganesh Chaturthi, Diwali)
These vadas are a popular offering during Ganesh Chaturthi and a festive treat during Diwali. You can make a larger batch and share them with friends and family!

Serving Suggestions

Potato vadas are best enjoyed hot and fresh! They pair perfectly with:

• Coconut chutney (my personal favourite!)
• Tamarind chutney
• Mint-coriander chutney
• A sprinkle of chaat masala
• A cup of hot chai

Storage Instructions

Leftover vadas can be stored 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. They won’t be quite as good as fresh, but still delicious!

FAQs

Let’s answer some common questions:

How do I make the vadas extra crispy?
Ensure the oil is hot enough and fry in batches. You can also add a tablespoon of rice flour to the batter for extra crispiness.

Can I make the vada batter ahead of time?
I wouldn’t recommend making the batter too far in advance, as the soda powder will lose its effectiveness. You can prepare it about 30 minutes beforehand and keep it covered.

What is the best chutney to serve with potato vada?
Coconut chutney is a classic pairing, but honestly, any chutney you love will work!

Can I bake these instead of frying?
While you can bake them, they won’t get the same crispy texture as frying. If you do bake them, brush them with oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.

How do I prevent the potatoes from becoming watery?
Boil the potatoes with a little salt. This helps to reduce the water content. Also, make sure to mash them thoroughly and remove any excess moisture.

What can I substitute for hing (asafoetida)?
If you can’t find hing, you can omit it, but it will affect the flavour. A tiny pinch of garlic powder can offer a similar savoury note, but it’s not quite the same.

Enjoy making these delicious potato vadas! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!