Low Sodium Batata Vada
Satisfy your cravings guilt-free with our Low Sodium Batata Vada – a delicious spin on the classic Indian snack designed to be heart-healthy without compromising on flavor. This recipe features a spiced potato filling infused with the warmth of turmeric, a kick of green chilies, and the zest of fresh ginger and garlic, all wrapped in a crispy, golden gram flour coating. Perfectly seasoned with fragrant mustard seeds and a splash of lemon juice, these vadas pack a punch of flavor without relying on excess salt. Crafted with care to maintain a balanced diet, they are fried to perfection and served piping hot, making them an irresistible treat for snack lovers. Pair these crunchy delights with your favorite chutney and elevate your teatime or party platter with this healthier yet indulgent twist on a beloved Indian street food.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (Hing)
- 2 small Green chilies
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Coriander leaves, chopped
- 1 cup Bengal gram flour (Besan)
- 1 tablespoon Rice flour
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Baking soda
- 0.75 cup Water
- 2 cups Oil
- 1 tablespoon Lemon juice
Instructions
Boil the potatoes until tender, then peel and mash them in a bowl.
Heat a tablespoon of oil in a pan. Add mustard seeds and let them crackle.
Stir in asafoetida, green chilies (chopped), grated ginger, and minced garlic. Sauté for 2-3 minutes until fragrant.
Add turmeric powder and mix well.
Add the mashed potatoes and mix thoroughly with the spices.
Blend in chopped coriander leaves and lemon juice. Mix well and let it cool slightly.
Once cool, divide the potato mixture into small equal-sized balls and set aside.
In a separate bowl, combine besan, rice flour, red chili powder, and baking soda.
Slowly add water to the flour mixture, stirring continuously to make a smooth batter.
Heat two cups of oil in a deep frying pan over medium heat.
Dip each potato ball into the batter, making sure it's fully coated, and gently drop it into the hot oil.
Fry the vadas until golden brown and crisp, ensuring they are turned occasionally to cook evenly. This should take about 5-6 minutes per batch.
Remove the batata vadas using a slotted spoon and drain excess oil on paper towels.
Serve hot as a snack or appetizer with your favorite chutney.
Nutrition Facts
Calories |
5257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.9 g | 587% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 485 mg | 21% | |
| Total Carbohydrate | 256.0 g | 93% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 23.4 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5545 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.
