The dish consists of a mashed potato patty coated with chickpea flour, which is then deep-fried and served hot with chutney.

[2] Seasoning like asafoetida, mustard seeds, chillies, onions and curry leaves are pan-fried with garlic-ginger paste, turmeric and salt, then cooked with the mashed potatoes.

[2] A thick batter is made using chickpea flour, seasoned with salt, turmeric and red chilli powder.

To make the fritters, little balls of the potato mixture are coated in the batter and deep-fried in hot vegetable oil.

[2] Often, Jain batata vada recipes are a variation that replaces potatoes with raw bananas.