Mediterranean Diet Batata Vada
Elevate your snacking game with this Mediterranean Diet Batata Vada – a healthy twist on the classic Indian street food. Bursting with bold flavors, the recipe combines creamy mashed potatoes infused with aromatic spices like cumin, turmeric, and coriander, all brightened by fresh parsley. These spiced potato balls are enveloped in a whole wheat flour batter, lending a wholesome crunch to each bite. Fried to golden perfection in sunflower oil, this Mediterranean-inspired version stands out with its use of extra virgin olive oil and nutrient-rich ingredients, making it a guilt-free indulgence. Perfect as an appetizer or snack, these crispy delights can be served fresh with a sprinkle of parsley for a vibrant finish. Enjoy a harmonious blend of cultures and flavors in every bite of this irresistible fusion recipe!
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Recipe Information
Ingredients
- 4 medium potatoes
- 3 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili flakes
- 0.25 cup fresh parsley, chopped
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.75 cup water
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 cups sunflower oil for frying
Instructions
Boil the potatoes until tender, about 15 minutes. Drain, peel, and mash them thoroughly in a large bowl.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until golden brown. Stir in the minced garlic, turmeric powder, coriander powder, red chili flakes, and cook for another minute.
Combine the sautéed mixture with the mashed potatoes. Add the chopped parsley, salt, and black pepper. Mix well to combine all the ingredients evenly.
Divide the mixture into 8 equal portions and shape each portion into a round ball.
In a mixing bowl, combine whole wheat flour, baking powder, and 1 teaspoon of salt. Gradually add water while whisking to form a smooth, thick batter.
Heat sunflower oil in a deep pan over medium-high heat for frying.
Dip each potato ball into the batter, ensuring it is evenly coated, and carefully drop it into the hot oil.
Fry the Batata Vadas in batches, turning occasionally, until they are golden brown and crispy, about 5 to 6 minutes per batch.
Remove from oil and drain on paper towels to remove excess oil.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
5589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 521.4 g | 668% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 12.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5103 mg | 109% | |
*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.
