Gluten-Free Batata Vada
Experience the irresistible allure of this Gluten-Free Batata Vada recipe, a crispy, golden snack crafted from spiced potato filling encased in a delicate chickpea flour batter. Perfect for those seeking traditional Indian flavors without gluten, this recipe bursts with aromatic spices like turmeric, mustard seeds, and asafoetida, complemented by the freshness of coriander and a zesty splash of lemon juice. The potato balls are fried to perfection, delivering a satisfying crunch with every bite. Ideal for serving as an appetizer or pairing with chutneys for a vibrant tea-time treat, these vadas are sure to impress your family and guests. Easy to make and absolutely gluten-free, this dish lets you indulge guilt-free while savoring authentic Indian street food.
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Recipe Information
Ingredients
- 500 grams potatoes
- 200 grams chickpea flour (besan)
- 200 milliliters water
- 2 medium green chilies
- 1 inch piece ginger
- 4 cloves garlic cloves
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons mustard seeds
- 8 leaves curry leaves
- 0.5 teaspoons red chili powder
- 1 teaspoon salt
- 0.25 teaspoons asafoetida (hing)
- 2 tablespoons coriander leaves
- 1 tablespoon lemon juice
- 0.25 teaspoons baking soda
- 500 milliliters oil for frying
Instructions
Boil the potatoes until tender. Peel and mash them while still warm.
In a small blender, make a paste of green chilies, ginger, and garlic with a little water.
Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and allow them to splutter.
Add asafoetida, curry leaves, and the green chili-ginger-garlic paste. Saute for 1-2 minutes until fragrant.
Add turmeric powder, red chili powder, and salt to the pan. Stir well.
Add the mashed potatoes to the pan, mix well with the spices, and cook for another 2-3 minutes.
Turn off the heat. Mix in the coriander leaves and lemon juice. Allow the mixture to cool.
Once cooled, shape the potato mixture into small balls.
In a bowl, mix chickpea flour, a pinch of salt, and baking soda. Gradually add water to make a smooth, thick batter.
Heat oil for frying in a deep pan over medium heat.
Dip each potato ball into the chickpea batter, ensuring it is well-coated, then gently place it into the hot oil.
Fry a few balls at a time, turning occasionally, until golden brown and crispy on all sides.
Remove the vadas from the oil and drain on paper towels.
Serve the Gluten-Free Batata Vadas hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
5593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.4 g | 661% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 30.0 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4740 mg | 101% | |
*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.
