Low Fat Bateta Wara
Elevate your snacking game with this healthier twist on a beloved classic—Low Fat Bateta Wara! Perfect for guilt-free indulgence, these delicious potato fritters are baked rather than fried, offering all the traditional flavors with fewer calories. Creamy mashed potatoes are coated in a spiced chickpea-flour batter seasoned with turmeric, red chili, ground cumin, and fragrant fresh coriander, creating a flavor-packed bite. A final tempering of sizzling mustard seeds adds depth and a pop of texture, while baking ensures a golden, crispy exterior. Ready in just over an hour, this low-fat treat is ideal for sharing and pairs irresistibly with your favorite chutney or dip. Whether you're hosting or craving a snack, this wholesome recipe is sure to delight!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams Chickpea flour (Besan)
- 150 ml Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 2 tablespoons Coriander leaves, chopped
- 1 teaspoon Mustard seeds
- 2 tablespoons Oil (for greasing and tempering)
Instructions
Peel and boil the potatoes until they are tender. Drain and allow them to cool slightly before mashing them in a bowl.
In a large mixing bowl, combine the chickpea flour, turmeric, red chili powder, ground cumin, and salt. Mix well.
Add water to the dry ingredients gradually, whisking continuously until you achieve a smooth batter with pancake-like consistency.
Mix baking powder and chopped coriander leaves into the batter.
Grease your hands lightly and form small balls of the mashed potatoes.
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
Dip each potato ball into the chickpea batter, making sure it's coated evenly, and place it on the prepared baking tray.
Repeat the dipping process until all potato balls are coated.
Bake the coated balls in the preheated oven for about 20 minutes. Flip the balls halfway through the baking time to ensure even cooking.
While the wara are baking, heat 2 tablespoons of oil in a small pan over medium heat. Add mustard seeds and let them sizzle until they begin to pop.
Drizzle the tempered mustard seeds and oil over the baked bateta wara.
Serve the Low Fat Bateta Wara hot with your favorite chutney or dip.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 22.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4097 mg | 87% | |
*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.
