Soy-Free Bateta Vada
Indulge in the irresistible flavors of **Soy-Free Bateta Vada**, a classic Indian snack reimagined without soy, making it perfect for those with dietary restrictions. This recipe features spiced mashed potatoes infused with aromatic cumin, mustard seeds, turmeric, and fresh ginger-garlic paste, all wrapped in a golden, crispy chickpea flour (besan) batter. With a tantalizing hint of lemon and fresh cilantro, these deep-fried delights deliver bold, zesty flavors in every bite. Quick to prepare and easy to cook, this soy-free bateta vada recipe is ideal for teatime snacking or as a party appetizer. Serve them hot with your favorite chutney or ketchup for a guaranteed crowd-pleaser! Keywords: soy-free, Bateta Vada recipe, Indian snacks, crispy potato fritters, chickpea flour batter.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 2 finely chopped Green chilies
- 2 tablespoons, chopped Cilantro leaves
- 2 teaspoons Lemon juice
- 1 teaspoon, or to taste Salt
- 1 cup Chickpea flour (Besan)
- 0.25 teaspoon Baking soda
- 0.75 cup Water
- 1 liter, for deep frying Oil
Instructions
Boil the potatoes until tender. Once cooled, peel and mash them in a large mixing bowl.
Heat a tablespoon of oil in a pan. Add cumin seeds and mustard seeds. Once they splutter, add turmeric powder, red chili powder, ginger paste, garlic paste, and chopped green chilies. Saute for 1-2 minutes.
Add the spice mixture to the mashed potatoes. Mix in finely chopped cilantro, lemon juice, and salt. Mix everything well.
Divide the potato mixture into small portions and shape them into round balls.
In another bowl, prepare the batter by mixing chickpea flour, baking soda, and salt. Gradually add water to form a smooth and thick batter.
Heat oil in a deep frying pan over medium heat.
Dip each potato ball into the chickpea batter ensuring it's fully coated, and carefully drop it into the hot oil.
Fry the vadas until they are golden brown and crisp, turning occasionally to ensure even cooking.
Once cooked, remove them with a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with chutney or ketchup.
Nutrition Facts
Calories |
9446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 931.7 g | 1194% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 25.5 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5838 mg | 124% | |
*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.
