Bateta Wara
Golden and irresistibly crispy, Bateta Wara is a quintessential Indian-inspired snack that combines flavorful mashed potato balls with a delightfully spiced chickpea batter for deep-fried perfection. Featuring warming notes of ginger-garlic, cumin, turmeric, and a hint of fresh green chili, these bite-sized fritters are packed with bold flavors and a satisfying texture. Perfectly crunchy on the outside and soft on the inside, Bateta Wara makes for the ultimate appetizer or tea-time treat. Pair it with your favorite chutney for a tangy, spicy kick, and enjoy this crowd-pleaser that's both comforting and addictive. Whether you're hosting a gathering or indulging in a savory snack, Bateta Wara is an easy-to-make dish that adds a delicious twist to your table.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 200 grams Chickpea flour (besan)
- 150 milliliters Water
- 1 tablespoon Ginger-garlic paste
- 2 pieces Green chilies, chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 2 teaspoons Salt
- 2 tablespoons Fresh coriander, chopped
- 0.25 teaspoon Baking soda
- 1 tablespoon Lemon juice
- 500 milliliters Oil (for frying)
Instructions
Peel and boil the potatoes until fork-tender. Drain and allow to cool slightly, then mash them in a large bowl.
To the mashed potatoes, add the ginger-garlic paste, chopped green chilies, half of the turmeric powder, half of the red chili powder, coriander powder, half of the salt, and lemon juice. Mix well to combine.
Form the mashed potato mixture into small balls (20-25 grams each) and set aside.
In a separate bowl, prepare the batter by mixing chickpea flour, the remaining turmeric powder, red chili powder, remaining salt, cumin seeds, baking soda, and water. Whisk until smooth, ensuring there are no lumps.
Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
Dip each potato ball into the chickpea batter, ensuring it's well-coated, and gently drop it into the hot oil.
Fry the bateta wara in batches to avoid overcrowding, turning occasionally for even cooking, until golden brown and crispy, about 5-7 minutes per batch.
Use a slotted spoon to remove the fritters from the oil and drain them on paper towels to remove excess oil.
Garnish the bateta wara with fresh chopped coriander. Serve hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
5724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.7 g | 661% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5238 mg | 228% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 30.0 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4688 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
