Dairy-Free Batata Vada
Discover the magic of Dairy-Free Batata Vada, a tantalizing twist on the classic Indian street food that's both comforting and allergen-friendly. This crispy snack features spiced mashed potatoes infused with bold flavors from fresh ginger, green chilies, garlic, and aromatic curry leaves, shaped into bite-sized balls and dipped in a chickpea flour batter before being fried to golden perfection. Free from dairy yet brimming with vibrant spices like turmeric and asafoetida, this recipe creates perfectly crispy vadas that pair beautifully with chutney or a tangy sauce. Ready in just an hour, Dairy-Free Batata Vada is an irresistible vegan snack that combines the heartiness of potatoes with the crunch of fried goodness—perfect for entertaining or indulging in at home!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 pieces Green chilies
- 3 pieces Garlic cloves
- 1 teaspoon Ginger
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 10 leaves Curry leaves
- 2 tablespoons Fresh coriander leaves
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 150 grams Besan (chickpea flour)
- 0.25 teaspoon Asafoetida (hing)
- 1 pinch Baking soda
- 0.5 teaspoon Red chili powder
- 150 milliliters Water
- 500 milliliters Oil for frying
Instructions
Boil the potatoes until tender. Once cooled, peel and mash them thoroughly in a bowl.
Finely chop the green chilies, garlic, and ginger, then set aside.
Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add chopped garlic, ginger, green chilies, and curry leaves. Sauté until the raw aroma dissipates.
Stir in the turmeric powder and mix well. Add the mashed potatoes, salt, and lemon juice. Mix until well combined.
Remove from heat and let the mixture cool. Once cooled, add chopped coriander leaves.
Form the potato mixture into small balls, roughly the size of a ping-pong ball. Set aside.
Prepare the batter by mixing besan, asafoetida, baking soda, salt, and red chili powder in a bowl.
Gradually add water to the dry mixture while whisking until a smooth, thick batter forms.
Heat oil in a deep frying pan over medium heat until hot.
Dip each potato ball into the batter, ensuring it's fully coated, then carefully drop it into the hot oil.
Fry the batata vadas in batches until they are golden brown and crisp on all sides.
Use a slotted spoon to remove them from the oil and drain on paper towels.
Serve hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
5395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.5 g | 656% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 23.3 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4261 mg | 91% | |
*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.
