Dairy-Free Bateta Wara
Crispy, golden, and brimming with bold spices, Dairy-Free Bateta Wara is the perfect plant-based snack or appetizer for any occasion. This guilt-free twist on the classic Indian potato fritters showcases tender slices of boiled potatoes coated in a flavorful chickpea flour batter infused with turmeric, red chili, cumin, and a hint of asafetida for that authentic touch. Fresh cilantro, grated ginger, and a splash of lime juice elevate the aroma and zest of this dish, while its light, airy texture is achieved with a dash of baking soda. Deep-fried to perfection, these delicious fritters are entirely dairy-free, gluten-free, and irresistibly crispy. Serve them hot with your favorite chutney or dipping sauce for a satisfying treat that’s as comforting as it is crowd-pleasing. Perfect for Vegans, this recipe adds a bold twist to traditional Indian street food.
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Recipe Information
Ingredients
- 3 medium potatoes
- 1.5 cups chickpea flour (besan)
- 1 cup water
- 0.5 teaspoons turmeric powder
- 1 teaspoons red chili powder
- 1 teaspoons coriander powder
- 1 teaspoons cumin seeds
- 0.25 teaspoons asafetida (hing)
- 1 teaspoons salt
- 0.5 teaspoons baking soda
- 2 tablespoons fresh cilantro leaves, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon lime juice
- 2 cups vegetable oil for frying
Instructions
Begin by washing and boiling the potatoes until they are just tender but not mushy. This should take about 10-12 minutes in boiling water. Once cooked, drain and let them cool.
Peel the cooled potatoes and cut them into thick round slices, approximately 1/4 inch thick.
In a large mixing bowl, combine chickpea flour, water, turmeric powder, red chili powder, coriander powder, cumin seeds, asafetida, salt, and baking soda. Mix well until you achieve a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon.
Add chopped cilantro, grated ginger, and lime juice to the batter and mix well.
In a deep frying pan or wok, heat the vegetable oil over medium-high heat. Test the oil by dropping a little batter into it; it should sizzle and rise to the surface.
Dip each potato slice into the batter, ensuring it is coated evenly, and gently drop it into the hot oil.
Fry the potato slices in batches to avoid overcrowding. Fry for 3-4 minutes on each side or until they turn golden brown and crispy.
Use a slotted spoon to remove the bateta wara from the oil and drain on a paper towel-lined plate to remove excess oil.
Serve the dairy-free bateta wara hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
5315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.7 g | 625% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 26.9 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4617 mg | 98% | |
*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.
