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Bataat Wada
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5 from 2 votes

Bataat Wada

Course Breakfast, Starters, Snacks
Cuisine Goan, Indian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 pieces
Author Raksha Kamat


For Stuffing:

  • 2 big potatoes boiled, peeled and finely chopped
  • 2 medium sized onion finely chopped
  • 10 Garlic Pods crushed to fine paste
  • 1 inch ginger peeled and crushed to fine paste
  • 1/2 teaspoon turmeric powder
  • 1 Green Chili finely chopped
  • 2 tablespoon corriander leaves finely chopped
  • 1 tablespoon jeera/cumin seeds
  • To Taste Salt

For Coating:

  • 1 and 1/2 cups besan/gram flour
  • 2 tablespoon ajwain/carom seeds
  • 1 tablespoon jeera/cumin seeds
  • 2 tablespoon oil
  • 1/4 teaspoon eno fruit salt
  • 1 teaspoon red chilli powder
  • To taste Salt
  • 3/4 cup water to make thick batter
  • 2 cups oil for deep frying


  • Heat a kadai and add 2 tablespoon oil.
  • Add jeera and after it flutters add garlic paste. Fry till nice aroma gets emitted from garlic.
  • Now add onion and fry till onion turns pinkish.
  • Add turmeric powder and mix.
  • Add ginger paste and fry for some time.
  • Add green chillies and mix.
  • Add chopped potatoes and salt to taste and mix well.
  • Make small lemon sized balls out of this dry potato stuffing and keep aside.

Now let us make batter:

  • Take a mixing bowl and add besan/gram flour to it.
  • Add ajwain (carom seeds), jeera and red chilli powder and mix well.
  • Add water little at a time to make thick batter. The batter should not be dripping.
  • Add eno fruit salt and mix well.

For deep frying the bataat wadas:

  • Take another kadai and heat it. Add 2 cups oil in it and wait till oil gets heated.
  • To check if the oil has heated properly, simply drop a teaspoon of batter in the oil. If it rises to the surface that means oil is apt for deep frying.
  • Now coat the potato balls in batter and deep fry them. You can deep fry 2 to 3 bataat wadas at a time.


Drain the bataat wadas on tissue paper or kitchen paper before serving.
Serve with pudina chutney or sauce along with a cup of South Indian filter coffee.