Batata Vada (Kachori)

Name: Batata Vada (Kachori)
Cook time: 1 h
Total time: 1 h
Cuisine: Tanzanian
Ingredients: 5 medium russet potatoes (about 2½ pounds/1.15 kg), peeled; ¾ teaspoon black mustard seeds; 1 green Bird’s-eye chili,* halved lengthwise; 2 garlic cloves, finely grated; 5 to 8 curry leaves, depending on size; 3 to 4 tablespoons fresh lemon juice, from 1 lemon; 3 to 4 tablespoons fresh lemon juice, from 1 lemon; ½ teaspoon ground turmeric; ⅔ cup (60 g) chickpea flour, plus more as needed; ¼ teaspoon Diamond Crystal kosher salt; Green Chutney, for serving; Olive oil, use vegetable oil; Olive oil, use vegetable oil; Yellow onion, use red onion or spring onion; Yellow onion, use red onion or spring onion; Yellow onion, use red onion or spring onion; green Bird’s-eye chili, use 1 jalapeño or serrano chili; green Bird’s-eye chili, use 1 jalapeño or serrano chili; green Bird’s-eye chili, use 1 jalapeño or serrano chili; Kashmiri red chili powder, use a pinch of cayenne or Indian red chili powder; Kashmiri red chili powder, use a pinch of cayenne or Indian red chili powder; Kashmiri red chili powder, use a pinch of cayenne or Indian red chili powder

Preparation info

Makes
25

Difficulty
Easy
Ready in
1 hr

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

Batata vada, meaning “potato fritters,” are lemony, spiced mashed potato balls, lightly battered and fried. Pronounced “ba-tay-ta wa-ra,” although referenced in my household as kachori (a Zanzibari tradition), these potato fritters are a family favorite. My dad loves these cute little round snacks so much, he used the name kachori as a term of endearment for my siblings and me when we were young (think honey or sweetheart, but savory).

Interestingly enough, these aren’t traditional

Ingredients

Sub-Saharan Africa
Tanzania
Snack
Vegan
Gluten-free
Low fat
Low calorie

Ingredients

Method