Heart-Healthy Bateta Wara
Discover a guilt-free twist on a traditional favorite with Heart-Healthy Bateta Wara, a deliciously crispy potato fritter packed with wholesome ingredients and aromatic spices. This recipe swaps out refined ingredients for nutrient-rich alternatives like whole wheat flour and chickpea flour, ensuring a fiber-rich and protein-forward batter. Yukon Gold potatoes serve as the hearty base, enhanced by a vibrant spice blend of turmeric, garam masala, and curry leaves for a burst of flavor in every bite. Light frying in olive oil keeps things lighter while maintaining that signature golden crunch. Perfect as an appetizer or snack, these delectable fritters pair wonderfully with a refreshing mint chutney or creamy yogurt dip for a satisfying and health-conscious treat. Enjoy this Indian-inspired favorite guilt-free!
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Recipe Information
Ingredients
- 3 cups Yukon Gold potatoes, peeled and cubed
- 1 cup Whole wheat flour
- 1 cup Chickpea flour (Besan)
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Garam masala
- 1 medium Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 10 leaves Curry leaves, finely chopped
- 1 teaspoon Salt
- 2 tablespoons Sunflower oil
- 1 cup Water
- 2 cups Olive oil (for frying)
Instructions
Place the peeled and cubed potatoes in a pot of boiling water. Cook until fork-tender, about 10-12 minutes.
Drain and mash the potatoes in a large bowl. Set aside.
In a small frying pan, heat the sunflower oil over medium heat. Add mustard seeds and allow them to splutter.
Add grated ginger, chopped green chili, curry leaves, turmeric, coriander powder, garam masala, and a pinch of salt. Cook for 1-2 minutes until aromatic.
Combine this spice mixture with the mashed potatoes. Mix thoroughly and adjust seasoning with salt as required.
In a separate bowl, mix chickpea flour and whole wheat flour with water to create a thick, smooth batter without lumps.
Heat olive oil in a deep frying pan over medium heat.
Shape the potato mixture into small balls, about the size of a golf ball.
Dip each potato ball into the batter, ensuring it is completely coated.
Carefully fry the coated balls in hot oil until they are golden brown and crispy, turning occasionally.
Remove from oil with a slotted spoon and drain on paper towels.
Serve warm with mint chutney or yogurt for dipping.
Nutrition Facts
Calories |
5887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.8 g | 660% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 20.0 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4722 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.
