Low Fat Bateta Vada
Indulge in guilt-free snacking with this **Low Fat Bateta Vada**, a healthier twist on the classic Indian street food. Made with a flavorful potato filling infused with the aromatic blend of green chilies, ginger, garlic, and fresh curry leaves, these vadas are coated in a light chickpea flour batter, spiced with turmeric and red chili powder, for a perfect balance of heat and earthiness. Baked or air-fried instead of deep-fried, they deliver all the crispiness of traditional bateta vadas without the extra oil. Ready in under an hour and perfect for serving with chutneys or ketchup, this low-fat recipe is the ultimate comfort food for your next snack craving! **Low-fat Indian snacks**, **healthy batata vada recipe**, and **baked bateta vada** are just some of the phrases you'll love to tag this vibrant dish with.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 2 small Green chilies
- 1 inch Ginger
- 3 Garlic cloves
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 5 Curry leaves
- 1 teaspoon Salt
- 2 tablespoons Coriander leaves
- 1 cup Chickpea flour (Besan)
- 0.25 teaspoon Asafoetida
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Red chili powder
- 0.75 cup Water
- 1 for greasing Oil spray
Instructions
Peel and boil the potatoes until tender. Mash them thoroughly and set aside.
In a small blender, grind green chilies, ginger, and garlic into a paste.
Heat a non-stick pan over medium heat and add mustard seeds.
When the mustard seeds start to splutter, add the crushed ginger, garlic, and chili paste. Add curry leaves, turmeric powder, and sauté for a minute.
Add the mashed potatoes and salt to the pan and mix everything well until the spices are evenly distributed.
Remove from heat, add chopped coriander leaves, and let the mixture cool.
Once cool, divide the mixture into equal portions and shape them into small balls.
In a mixing bowl, combine chickpea flour, salt, asafoetida, baking soda, and red chili powder. Gradually add water to make a thick, smooth batter.
Preheat your oven to 200°C (390°F) or an air fryer to the appropriate setting.
Dip each potato ball into the batter, ensuring they are fully coated. Shake off any excess.
Place coated balls on a baking sheet lined with parchment paper or in the air fryer basket.
Lightly spray the balls with cooking spray for a crisp outer layer.
Bake or air-fry for 20-25 minutes, or until the coating is golden brown, turning them halfway through to ensure even crisping.
Allow them to cool slightly before serving warm with spicy chutney or ketchup.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 22.1 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 397 mg | 31% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5021 mg | 107% | |
*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.
