Paleo Bateta Wara
Dive into the irresistible world of **Paleo Bateta Wara**, a modern twist on the traditional Indian potato fritters. Perfectly spiced and gluten-free, these crispy golden bites feature a unique almond flour and arrowroot batter that keeps them Paleo-friendly while delivering a satisfying crunch. Tender mashed potatoes are infused with bold flavors like mustard seeds, cumin, turmeric, and fresh green chilies for a zesty kick, all rounded out by fragrant cilantro. Fried to perfection in nutrient-rich coconut oil, they’re finished with a refreshing burst of lemon juice for the perfect balance of flavor. Ideal as a snack or appetizer, these guilt-free treats are sure to impress both Paleo enthusiasts and lovers of global cuisine alike. Prepare to savor this healthy, flavorful, and creative take on an Indian classic!
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Recipe Information
Ingredients
- 4 whole Medium potatoes
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger, minced
- 2 whole Green chilies, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
- 1 cup Almond flour
- 0.25 cup Arrowroot powder
- 2 large Eggs
- 0.5 cup Coconut oil, for frying
- 1 tablespoon Lemon juice
Instructions
Boil the potatoes in a pot of water until tender, about 15-20 minutes. Drain them and let them cool slightly.
Peel and mash the potatoes in a large bowl until smooth.
In a pan, heat 2 tablespoons of coconut oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add minced ginger, chopped green chilies, and turmeric powder. Sauté for 1-2 minutes until fragrant.
Add the spice mixture, salt, and chopped cilantro to the mashed potatoes and mix well.
In a separate bowl, prepare the batter by combining almond flour, arrowroot powder, and eggs. Mix until you achieve a smooth and consistent batter.
Form the potato mixture into small balls, about the size of a golf ball.
Heat 0.5 cup coconut oil in a deep pan over medium heat.
Dip each potato ball into the batter, ensuring it is well coated, then gently place it into the hot oil.
Fry the bateta wara in batches, turning occasionally, until golden brown all over, about 4-5 minutes per batch.
Remove the fried bateta wara with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.
Serve hot with a squeeze of lemon juice over the top and enjoy as a delightful Paleo snack!
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 13.8 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 414 mg | 32% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4137 mg | 88% | |
*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.
