Low Sodium Bateta Wara
Discover the irresistible flavors of **Low Sodium Bateta Wara**, a lighter, heart-healthy twist on the classic Gujarati potato fritters. Perfectly spiced mashed potatoes are infused with fresh coriander, green chilies, ginger, and zesty lemon juice, then coated in a chickpea flour batter laced with turmeric, cumin, and a hint of asafoetida for an authentic aromatic touch. These golden, crispy delights are deep-fried to perfection, creating a crunchy shell that gives way to a soft, savory center. Despite their indulgent appearance, this recipe keeps sodium in check, making it a fantastic option for those mindful of their salt intake. Quick to prepare in under 45 minutes, these gluten-free fritters are an ideal snack, appetizer, or crowd-pleasing addition to any gathering. Serve them piping hot with your favorite chutney for a satisfying flavor-packed bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Potatoes
- 1 cup Chickpea flour (besan)
- 0.25 cup Fresh coriander leaves
- 2 small Green chilies
- 1 inch Ginger
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Baking soda
- 0.125 teaspoon Asafoetida
- 0.5 teaspoon Cumin seeds
- 1 tablespoon Lemon juice
- 0.75 cup Water
- 3 cups Oil
Instructions
Peel and boil the potatoes in a pot of water until they are just cooked through but still firm. About 15-20 minutes. Drain and allow to cool.
While the potatoes are cooling, finely chop the coriander leaves and green chilies. Grate the ginger.
In a mixing bowl, add chickpea flour, turmeric powder, baking soda, asafoetida, and cumin seeds. Mix well.
Slowly add water to the chickpea flour mixture, stirring continuously to make a smooth batter. The consistency should be that of a pancake batter.
Peel and mash the cooled potatoes in a separate bowl.
Add the chopped coriander, green chilies, grated ginger, and lemon juice to the mashed potatoes. Mix thoroughly.
Shape small balls of the potato mixture, about 1.5 inches in diameter.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, dip each potato ball into the chickpea flour batter, allowing excess batter to drip off.
Carefully place the coated balls into the hot oil. Fry in batches so as not to overcrowd the pan.
Fry the Bateta Waras, turning them occasionally, until they are golden brown and crispy, about 4-5 minutes.
Remove the Bateta Waras from the oil and drain on paper towels to remove excess oil.
Serve hot as a snack or appetizer, garnished with additional coriander leaves if desired.
Nutrition Facts
Calories |
7215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 682.4 g | 875% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 25.2 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5856 mg | 125% | |
*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.
