Batata Vada

Spelt Bread Finish


Makes approx 32

For the Filling

  • 4 Medium Potatoes
  • 2 Onions – Diced
  • 1 Cup Frozen Peas
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • ½ tsp Paprika
  • ½ tsp Ground Cardamom
  • ½ tsp Chilli Powder
  • ½ tsp Mustard Powder

For the Batter

  • 1 cup Gram Flour
  • 1tsp Onion Seeds
  • ½ tsp Turmeric
  • ½ tsp Ground Cardamom
  • 1tsp Garam Masala
  • ½ tsp Bicarbonate of Soda
  • 1 Tbsp White Wine Vinegar
  • Water
  • Salt and Pepper


  1. Peel and dice potatoes and boil until soft, once cooked strain off the water and mash until smooth Spelt Bread
  2. Fry the Onions and Spices until the Onions are soft, add the Frozen Peas and allow them to cook through. Spelt Bread (2)
  3. Add the Pea and Onion mixture to the Mashed Potato and mix thoroughly, allow to cool. While the mixture is cooling, whisk together all of the dry ingredients for the batter. Gradually add the water whisking at all times until it is smooth and just thick enough to cover your finger. Spelt Bread (3)
  4. Shape into balls and refrigerate until they harden. Heat a pan of oil to around 180c, place the balls into the batter and deep fry until golden and crispy, place onto some paper towels to soak up any excess oil. Spelt Bread (5)
  5. Serve with a Mint and Cumin Seed Yoghurt Dip. Spelt Bread (6)

One comment

    • Karen Seindanis
    • 16th February, 2016 8:54 am

    Thank you for this recipe, it looks delicious!

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