Soy-Free Batata Vada
Indulge in the comforting flavors of Soy-Free Batata Vada, a crispy and golden fried Indian snack that’s free from soy yet packed with bold and vibrant spices. Perfectly spiced mashed potatoes are delicately infused with aromatic curry leaves, mustard seeds, and a zesty ginger-garlic-chili paste, then shaped into bite-sized balls and dipped into a light gram flour batter spiked with turmeric and a hint of chili. Fried to perfection, these savory delights boast a crunchy exterior with a melt-in-your-mouth center, offering a nostalgic taste of Mumbai street food. Quick to prepare, soy-free, and entirely plant-based, this Batata Vada recipe is ideal for parties, teatime snacks, or as a flavorful appetizer when paired with tangy chutneys or ketchup. Perfect for those seeking allergy-friendly recipes, these vadas are an irresistible treat for any occasion!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 small Green chilies
- 1 inch piece Ginger
- 4 pieces Garlic cloves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 8 leaves Curry leaves
- 1.5 teaspoons Salt
- 2 tablespoons Lemon juice
- 2 tablespoons Coriander leaves
- 1.5 cups Gram flour (besan)
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Chili powder
- 1 cup Water
- 1 liter Oil
Instructions
Peel and boil the potatoes until they are soft. Once cooked, drain and mash them in a large mixing bowl.
In a blender, make a paste with the green chilies, ginger, and garlic.
Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, asafoetida, turmeric powder, and curry leaves, and sauté for a minute.
Add the chili-ginger-garlic paste and cook for 2 minutes, stirring occasionally.
Add the mashed potatoes to the pan, along with 1 teaspoon salt and lemon juice. Mix well.
Fold in the chopped coriander leaves, mix, and let the mixture cool.
Shape the potato mixture into small balls about the size of a walnut and set aside.
In a separate bowl, prepare the batter by combining gram flour, 0.5 teaspoon salt, baking soda, chili powder, and water. Whisk until smooth.
Heat oil in a deep frying pan over medium heat.
Dip each potato ball into the gram flour batter ensuring it is completely covered, and gently lower into the hot oil.
Fry the vada until golden brown, turning occasionally. This should take about 3-4 minutes per batch.
Remove them with a slotted spoon and drain on paper towels.
Serve the soy-free Batata Vada hot with chutney or ketchup.
Nutrition Facts
Calories |
9683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 934.1 g | 1198% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4099 mg | 178% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 30.5 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 6225 mg | 132% | |
*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.
