High Protein Bateta Wara
Elevate your snack game with this *High Protein Bateta Wara*, a nutritious twist on the classic potato fritters! Packed with the goodness of quinoa and chickpea flour, these crispy and golden delights are infused with bold flavors from fresh coriander, green chilies, and warming spices like cumin, turmeric, and red chili powder. Perfect as an appetizer or teatime snack, this recipe delivers a healthy dose of plant-based protein while still delivering that irresistible crunch you crave. Serve them hot with mint chutney or a dollop of yogurt, and watch them disappear in no time! With just 25 minutes of prep and 30 minutes of cook time, these satisfying fritters prove that indulgence and nutrition can go hand in hand. Perfect for vegetarians and those looking for protein-packed options, this recipe is sure to become your favorite savory treat for family gatherings or solo snacking.
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Recipe Information
Ingredients
- 4 medium potatoes
- 0.5 cup quinoa
- 1 cup chickpea flour (besan)
- 0.75 cup water
- 0.25 cup fresh coriander leaves
- 2 medium green chilies
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- for frying oil
Instructions
Start by rinsing the quinoa thoroughly and cooking it according to package instructions. Once cooked, set it aside to cool.
Peel the potatoes and grate them into a large bowl. Sprinkle a little salt on top and let them sit for about 10 minutes.
After resting, squeeze out any excess moisture from the grated potatoes using a clean kitchen towel or cheesecloth.
In a large mixing bowl, combine the drained potatoes, cooked quinoa, chickpea flour, water, chopped coriander leaves, finely chopped green chilies, ginger garlic paste, cumin seeds, turmeric powder, red chili powder, and salt.
Mix all the ingredients together until well combined into a thick batter.
Heat oil in a deep pan over medium-high heat. You will need enough oil to deep fry the wara, about 2 inches deep.
Using your hands or a spoon, form small balls or patties with the potato mixture. Gently drop them into the hot oil.
Fry the wara in batches, making sure not to overcrowd the pan. Cook them until they are golden brown and crispy on all sides, about 4-5 minutes per batch.
Once fried, remove the wara with a slotted spoon and Drain excess oil by placing them onto a plate lined with paper towels.
Serve hot with mint chutney or yogurt, and enjoy your high-protein Bateta Wara with family and friends!
Nutrition Facts
Calories |
3598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.8 g | 309% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 25.7 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 6172 mg | 131% | |
*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.
