Low Fat Batata Vada
Indulge guilt-free in the deliciousness of traditional Indian street food with this **Low Fat Batata Vada** recipe! Perfectly spiced mashed potatoes are encased in a golden, crisp chickpea flour coating—achieved not by deep-frying, but by baking to perfection. Featuring aromatic tempering with curry leaves, mustard seeds, turmeric, and a hint of asafoetida, these vadas are brimming with bold, authentic flavors while being lighter on calories. A touch of baking soda lends a fluffy texture to the besan batter, and a quick spray of oil helps achieve their irresistible crispy finish. Ideal for a snack or appetizer, these baked batata vadas are a healthier twist on a beloved classic, served best with tangy chutneys for a satisfying treat that doesn’t compromise on taste or health.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 inch piece Ginger
- 2 medium Green chilies
- 0.25 cup Coriander leaves
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 cup Besan (chickpea flour)
- 0.25 teaspoon Baking soda
- 0.5 cup Water
- 8 leaves Curry leaves
- 0.25 teaspoon Asafoetida
- 1 tablespoon Oil
- 1 Oil spray
Instructions
Boil the potatoes until tender. Once cooked, peel and mash them in a large mixing bowl.
Finely chop the ginger, green chilies, and coriander leaves. Add them to the mashed potatoes.
Heat a tablespoon of oil in a small pan over medium heat. Add mustard seeds and let them splutter.
Once the mustard seeds crackle, add curry leaves, turmeric powder, and asafoetida to the pan. Sauté them for 20-30 seconds.
Pour this tempering over the mashed potatoes. Add salt and mix well until all ingredients are combined evenly. Set aside to cool slightly.
In another mixing bowl, prepare the batter by combining besan, baking soda, and a pinch of salt.
Gradually add water to the besan mixture, whisking continuously to form a smooth, lump-free batter. The batter should have a thick yet pourable consistency.
Divide the potato mixture into 10-12 equal portions and shape them into balls or patties.
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Dip each potato ball into the besan batter, ensuring it is thoroughly coated. Carefully place it onto the lined baking tray.
Lightly spray the top of each vada with a little oil from the oil spray to help them brown.
Bake in the preheated oven for 20-25 minutes or until they are golden brown and crispy. Flip them halfway through cooking to ensure even browning.
Once baked, remove them from the oven and let them cool for a few minutes. Serve hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 23.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5557 mg | 118% | |
*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.
