બટેટા ની વેફર બનાવી
બટેટા ની વેફર બનાવી is a easy Indian recipe that serves 4. 200 calories per serving. Recipe by Janvi Mithudi on YouTube.
Prep: 2 hrs 15 min | Cook: 35 min | Total: 2 hrs 50 min
Cost: $3.17 total, $0.79 per serving
Ingredients
- 500 g Potatoes (firm, waxy potatoes such as Yukon Gold or red potatoes, peeled and sliced 1‑2 mm thick)
- 4 cups Water (for soaking and boiling)
- 1 tbsp Salt (divided: ½ tbsp for soaking water, ½ tbsp for boiling water)
- 1 tbsp Lemon Juice (added to boiling water for a subtle tang)
- 2 cups Vegetable Oil (high‑smoke‑point oil such as sunflower or canola for shallow frying)
- ½ tsp Red Chili Powder (optional, for a mild heat)
- ¼ tsp Chaat Masala (optional, for tangy flavor)
Instructions
Peel and Slice Potatoes
Peel the potatoes and slice them as thinly as possible (about 1‑2 mm) using a sharp knife or mandoline.
Time: PT10M
Rinse and Soak
Place the slices in a large bowl, cover with cold water, add ½ tbsp salt, and let them soak for 1‑2 hours to remove excess starch.
Time: PT2H
Drain and Dry
Drain the soaked slices in a colander, then spread them on a clean kitchen towel and pat dry thoroughly.
Time: PT10M
Par‑Boil with Lemon
In a pot, bring 4 cups water to a boil, add the remaining ½ tbsp salt and 1 tbsp lemon juice. Add the potato slices and cook for 3‑4 minutes until just tender but still firm.
Time: PT15M
Temperature: 100°C
Cool and Dry Again
Using a slotted spoon, transfer the boiled slices back to the kitchen towel and let them dry completely (about 5‑10 minutes).
Time: PT10M
Heat Oil for Shallow Frying
Pour 2 cups vegetable oil into a wide frying pan and heat over medium‑high heat until a small piece of potato sizzles immediately (≈180°C).
Time: PT5M
Temperature: 180°C
Fry the Wafers
Working in batches, add a handful of slices to the hot oil. Fry for 1‑2 minutes, turning once, until golden‑brown and crisp.
Time: PT15M
Temperature: 180°C
Season
Remove the fried wafers with a slotted spoon onto a paper‑towel‑lined plate. While still hot, sprinkle with red chili powder and chaat masala to taste.
Time: PT5M
Serve
Serve the crispy potato wafers warm as a snack or accompaniment to tea.
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: None
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes (will give a sweeter flavor)
- Instead of Salt: Kosher salt, Sea salt
- Instead of Lemon Juice: White vinegar (½ tbsp)
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Red Chili Powder: Paprika, Cayenne pepper (¼ tsp)
- Instead of Chaat Masala: Garam masala (¼ tsp)
Equipment Needed
- Sharp Knife
- Cutting Board
- Large Bowl
- Pot
- Colander
- Kitchen Towel or Clean Cloth
- Frying Pan (wide, 10‑inch)
- Slotted Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Slice potatoes uniformly (1‑2 mm)
- Soak slices for 1‑2 hours to remove starch
- Dry slices thoroughly before frying
- Fry at 180°C without overcrowding
Chef Tips from the Video
- Add a pinch of turmeric to the boiling water for a subtle golden hue
- For extra crunch, sprinkle a tiny amount of rice flour on the slices before frying
- If you prefer extra spice, toss the hot wafers with a mix of chili powder, cumin powder, and a dash of black salt.
Troubleshooting
Wafers are soggy after frying
Make sure the slices are completely dry before frying and that the oil is hot enough (≈180°C). Fry in small batches.
Slices break apart while frying
Slice them a little thicker (2 mm) and handle gently with a slotted spoon.
Wafers stick together after cooling
Allow them to cool on a single layer of paper towels; store in a loosely covered container.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑crisp in a hot oven (150°C, 5 min).
Freezer: Not recommended; texture degrades.
Room temperature: Best consumed within 2 hours; will become soft.
Make-Ahead Tips
- Soak the sliced potatoes and keep them refrigerated for up to 12 hours before frying
- Par‑boiled slices can be stored in the fridge for 24 hours; fry just before serving
Frequently Asked Questions
What is the cultural significance and history of potato wafers in Gujarati cuisine?
Potato wafers, known locally as "bateta ni wafer," are a popular street‑food snack in Gujarat, often enjoyed with tea during evenings. They reflect the Gujarati love for simple, crunchy snacks made from readily available ingredients like potatoes and spices.
What are the traditional regional variations of potato wafers in Indian cuisine?
In Gujarat the wafers are thin, lightly spiced, and fried until crisp. In Maharashtra a similar snack called "batata vada" is thicker and battered, while in North India "aloo chips" are often baked and heavily seasoned with chaat masala.
How is potato wafer traditionally served in Gujarat?
They are typically served hot, sprinkled with a pinch of chaat masala or red chili powder, and accompanied by green coriander chutney or ketchup as a tea‑time snack.
During which occasions are potato wafers traditionally prepared in Gujarati households?
They are commonly prepared for festivals like Navratri, family gatherings, and informal get‑togethers where a quick, crunchy snack is desired.
What authentic ingredients are used in traditional Gujarati potato wafers versus modern substitutes?
Traditional recipes use plain potatoes, salt, lemon juice, and mustard oil or sunflower oil. Modern versions may substitute mustard oil with neutral vegetable oil and add extra spices like chili powder for a bolder flavor.
What other Gujarati dishes pair well with potato wafers?
Potato wafers pair nicely with samosas, dhokla, khandvi, and a cup of masala chai, creating a balanced snack platter.
What makes Gujarati potato wafers special compared to other Indian fried snacks?
Their ultra‑thin slicing, brief par‑boiling with lemon, and quick shallow fry give them a delicate crunch and a subtle tang that distinguishes them from thicker, battered snacks like vada or bhujia.
What are the most common mistakes to avoid when making potato wafers?
Common errors include slicing the potatoes too thick, skipping the soaking step, not drying the slices before frying, and frying at too low a temperature, all of which lead to soggy or uneven wafers.
Why does this recipe use a brief boil with lemon instead of deep‑frying raw slices?
Par‑boiling softens the potatoes just enough to hold their shape while the lemon adds a gentle tang and helps prevent discoloration, resulting in a lighter, less oily wafer after frying.
Can I make potato wafers ahead of time and how should I store them?
Yes. After slicing, soak and refrigerate the slices for up to 12 hours. Par‑boil and cool them, then store in an airtight container in the fridge for 24 hours. Fry them just before serving for maximum crispness.
What does the YouTube channel Janvi Mithudi specialize in?
The YouTube channel Janvi Mithudi focuses on easy, home‑cooked Indian recipes, especially Gujarati comfort foods, with step‑by‑step demonstrations that emphasize simple techniques for everyday cooks.
How does the YouTube channel Janvi Mithudi's approach to Gujarati cooking differ from other Indian cooking channels?
Janvi Mithudi emphasizes quick, ingredient‑light preparations using common pantry items, often sharing personal family tips and cultural anecdotes, whereas many other channels may focus on elaborate or restaurant‑style presentations.
Last updated: August 19, 2026
