Sugar-Free Batata Vada
Indulge in the irresistible flavors of Sugar-Free Batata Vada, a crispy and golden Indian snack that's bursting with savory goodness. Made with a spiced potato filling infused with the bold flavors of green chilies, ginger, garlic, and aromatic curry leaves, this recipe skips any added sugar to let the natural ingredients shine. The potato mixture is shaped into bite-sized balls, dipped in a chickpea flour (besan) batter, and deep-fried to perfection, resulting in a satisfyingly crunchy exterior and a soft, flavorful center. Whether paired with tangy chutney or classic ketchup, these gluten-free batata vadas make an ideal tea-time snack or party appetizer. Quick to prepare and vividly spiced, this sugar-free twist on the traditional Indian batata vada is sure to delight your taste buds while catering to your dietary preferences! Perfect for festive occasions or a comfort food craving, it’s a must-try recipe for lovers of authentic Indian cuisine.
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 2 small Green chilies
- 1 inch piece Ginger
- 4 cloves Garlic cloves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 1 teaspoon Salt
- 2 tablespoons Cilantro
- 2 tablespoons Oil
- 1 cup Chickpea flour (Besan)
- 0.25 teaspoon Asafoetida (Hing)
- 0.5 cup Water
- (as needed) Oil for deep frying
Instructions
Boil the potatoes until they are soft. Once cooled, peel and mash them in a mixing bowl.
In a mortar and pestle, crush the green chilies, ginger, and garlic into a coarse paste.
Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and allow them to crackle.
Add the crushed chili-ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add curry leaves, turmeric powder, and mashed potatoes. Mix well to combine, and season with salt to taste.
Add chopped cilantro to the potato mixture and mix well. Remove from heat and allow it to cool slightly.
Shape the potato mixture into small balls, each about the size of a golf ball, and set aside.
In a separate bowl, prepare the batter by mixing chickpea flour, asafoetida, a pinch of salt, and water to form a smooth, lump-free batter.
Heat oil in a deep frying pan over medium-high heat.
Dip each potato ball into the chickpea flour batter, ensuring it is fully coated, then gently drop it into the hot oil.
Fry in batches, turning occasionally, until the vadas are golden brown and crispy on all sides.
Remove the batata vadas from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
Serve the sugar-free batata vada hot with chutney or ketchup.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 254.5 g | 93% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 24.5 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5659 mg | 120% | |
*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.
