Low Sodium Bateta Vada
Savor the flavors of India with this Low Sodium Bateta Vada, a healthier twist on the popular street food favorite! Perfectly spiced mashed potato patties are infused with the warmth of ginger, garlic, and green chilies, coated in a crispy chickpea flour batter, and fried to golden perfection. With a reduced sodium content, this recipe still delivers bold, authentic flavors while being mindful of your dietary needs. The addition of aromatic curry leaves, turmeric, and a touch of asafoetida enhances the taste without relying on extra salt. Quick and easy to prepare, these gluten-free Bateta Vada are an ideal snack for family gatherings, festive occasions, or simply as a delicious treat alongside your favorite chutney or dipping sauce. Whether you're aiming for a healthier diet or simply indulging in a crispy delight, this low-sodium take on a classic is sure to win you over.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 medium Green chilies
- 1 inch piece Ginger
- 3 Garlic cloves
- 1 teaspoon Mustard seeds
- 8 Curry leaves
- 1 pinch Asafoetida
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1.5 cups Chickpea flour (besan)
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Red chili powder
- 2 tablespoons Oil
- 4 cups Vegetable oil for frying
- 2 tablespoons Fresh coriander leaves
Instructions
Boil the potatoes until they are soft. Peel and mash them well. Set aside.
In a blender, coarsely grind the green chilies, ginger, and garlic.
Heat 2 tablespoons of oil in a pan and add mustard seeds. Once they start to crackle, add curry leaves and a pinch of asafoetida.
Add the green chili, ginger, and garlic paste to the pan. Saute for 2 minutes on medium heat.
Add turmeric powder and coriander powder, and mix well. Cook for an additional 2 minutes.
Add the mashed potatoes to the pan, mixing thoroughly with the spices. Cook for 5 minutes, ensuring everything is well combined.
Stir in the chopped fresh coriander leaves and remove the pan from the heat. Let the mixture cool completely.
In a separate bowl, combine chickpea flour, baking soda, and red chili powder. Add enough water to make a thick batter. Mix well to ensure there are no lumps.
Divide the potato mixture into lemon-sized balls and flatten slightly.
Heat vegetable oil in a deep frying pan over medium heat.
Dip each potato ball into the chickpea batter, ensuring it is completely coated.
Carefully drop the coated balls into hot oil. Fry in batches until golden brown and crispy on all sides.
Remove from oil and drain on a paper towel to remove excess oil.
Serve hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
9971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 990.2 g | 1269% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 31.8 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 6974 mg | 148% | |
*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.
