High Protein Bateta Vada
Elevate your snack game with this High Protein Bateta Vada recipe, a nutritious twist on the beloved Indian street food classic. Packed with the goodness of mashed chickpeas alongside potatoes, this dish combines rich flavors, a boost of protein, and irresistible crispiness. Seasoned with aromatic spices like turmeric, asafoetida, and mustard seeds, and brightened with fresh curry leaves and coriander, these fried delights bring a tantalizing mix of textures and tastes. A chickpea flour batter creates the perfect golden crust, making them a crowd-pleaser for snack time or festive occasions. Serve these high-protein bateta vadas hot with your favorite chutney or dipping sauce to savor the ultimate blend of comfort and nutrition. Perfect for protein-conscious foodies seeking exciting vegetarian recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Potatoes
- 100 grams Chickpea flour
- 100 grams Chickpeas (cooked and mashed)
- 1 tablespoon Ginger (grated)
- 1 small Green chili (finely chopped)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida
- 10 leaves Curry leaves (chopped)
- 2 tablespoons Fresh coriander (chopped)
- 1 teaspoon Salt
- 1 teaspoon Black mustard seeds
- 2 tablespoons Oil
- 120 milliliters Water
- 500 milliliters Oil for frying
Instructions
Boil the potatoes until tender, peel, and mash them in a large bowl.
In a pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds and let them splutter.
Add grated ginger, chopped green chili, asafoetida, and curry leaves. Sauté for 1 minute.
Add the mashed potatoes and chickpeas to the pan. Mix well.
Add turmeric powder, salt, and chopped coriander. Mix thoroughly and cook for another 2 minutes.
Remove the pan from heat and let the mixture cool slightly, then shape into golf-sized balls.
In a separate bowl, combine chickpea flour and water to make a smooth batter. The batter should be thick enough to coat the back of a spoon.
Heat the oil for frying in a deep saucepan over medium heat.
Dip each potato ball into the chickpea batter, ensuring it is completely coated.
Carefully place the coated balls into the hot oil and fry until golden brown and crispy on all sides, approximately 3-4 minutes.
Remove the bateta vadas with a slotted spoon and drain on paper towels.
Serve hot with chutney or sauce of choice.
Nutrition Facts
Calories |
5584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 539.3 g | 691% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 22.7 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3988 mg | 85% | |
*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.
