Whole30 Bateta Vada
Transform your favorite Indian street food into a nourishing and guilt-free delight with this Whole30 Bateta Vada recipe! Packed with bold flavors and wholesome ingredients, it features a spiced potato filling infused with fresh ginger, green chili, and vibrant coriander leaves, all brought to life with a tempering of mustard seeds and curry leaves. The crispy outer layer is a gluten-free batter made from almond and coconut flour, ensuring it’s Whole30-compliant without compromising on texture or flavor. Perfectly shallow-fried for a golden-brown crunch, these vadas make an irresistible snack or appetizer, best served alongside your favorite Whole30-friendly chutney or dip. With straightforward instructions and only 50 minutes from prep to plate, this recipe is your ticket to enjoying street food indulgence with a healthy twist.
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Recipe Information
Ingredients
- 4 pieces medium potatoes
- 1 inch piece ginger
- 2 pieces green chili
- 0.5 cup fresh coriander leaves
- 1 pieces lemon
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1.5 teaspoons salt
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup water
- for frying olive oil
- 10 pieces curry leaves
- 0.5 teaspoon mustard seeds
Instructions
Begin by boiling the potatoes until they are fork-tender. Peel and mash them in a large mixing bowl.
Finely chop the ginger, green chilies, and coriander leaves. Add them to the mashed potatoes.
Squeeze the lemon and add the juice into the mashed potato mixture along with cumin seeds, coriander powder, turmeric powder, red chili powder, and 1 teaspoon of salt. Mix well to combine.
In a small pan, heat 1 tablespoon of olive oil and add mustard seeds. Once they start to crackle, add curry leaves and sauté for a few seconds. Pour this tempering over the potato mixture and mix thoroughly.
Shape the potato mixture into small balls, approximately the size of a golf ball, and set aside.
In a medium bowl, prepare the batter by combining almond flour, coconut flour, remaining 0.5 teaspoon of salt, and water. Whisk until you have a smooth and thick batter.
Heat enough olive oil in a pan for shallow frying over medium heat.
Dip each potato ball into the almond flour batter, ensuring it is fully coated, and carefully place it into the hot oil.
Fry the vadas in batches until they are golden brown on all sides, about 4-5 minutes per batch.
Remove from the oil using a slotted spoon and drain on paper towels.
Serve hot with Whole30 compliant chutney or sauce of your choice.
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 19.9 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5046 mg | 107% | |
*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.
