Heart-Healthy Batata Vada
Indulge in the irresistible flavors of this *Heart-Healthy Batata Vada*—a lighter twist on the traditional street food favorite! Perfectly seasoned mashed potatoes infused with ginger, garlic, green chilies, and vibrant spices are coated in a wholesome chickpea and whole-wheat flour batter, then pan-fried to golden perfection with a touch of olive oil. This recipe skips the deep-frying, making it lower in fat while retaining all the crispy, savory goodness. Ready in under an hour, this nutrient-packed snack is ideal for guilt-free indulgence and pairs beautifully with mint chutney or low-fat yogurt. Whether you’re craving a healthy appetizer or a satisfying side dish, this heart-smart Batata Vada is sure to become a fast favorite!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 0.25 cup chopped Fresh coriander leaves
- 2 medium minced Green chilies
- 1 tablespoon grated Ginger
- 2 cloves minced Garlic
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 cup Whole-wheat flour
- 1 cup Chickpea flour (besan)
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Cumin powder
- 3 tablespoons Olive oil
- 1 cup Water
Instructions
Start by boiling the potatoes until they are fork-tender. Once cooked, drain and let them cool slightly, then peel and mash them into a smooth mixture.
In a medium pan, add 1 tablespoon of olive oil over medium heat. Add mustard seeds and let them splutter.
Add the grated ginger, minced garlic, minced green chilies, and turmeric powder to the pan. Sauté for 1-2 minutes until fragrant.
Add the mashed potatoes to the pan along with salt and mix well until the spices are evenly incorporated. Remove from heat and mix in the chopped coriander leaves. Allow this mixture to cool slightly.
In a large bowl, combine whole-wheat flour, chickpea flour, baking powder, cumin powder, and ground black pepper.
Gradually add water to the dry ingredients, whisking continuously until you get a smooth batter. The consistency should be like a pancake batter.
Form the potato mixture into small golf ball-sized portions.
Preheat a non-stick skillet and brush it with 1 tablespoon of olive oil. You will be cooking the vadas in batches.
Dip each potato ball into the batter, ensuring it is fully coated, then place it on the preheated skillet.
Cook each vada for about 5-7 minutes on each side or until golden brown and crisp, using the remaining olive oil as needed.
Serve the heart-healthy batata vada hot, optionally with a side of mint chutney or low-fat yogurt.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 25.8 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6319 mg | 134% | |
*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.
