Whole30 Bateta Wara
Elevate traditional Indian flavors with a healthy twist in this Whole30 Bateta Wara recipe! These golden, crispy potato fritters are packed with aromatic spices like turmeric, cumin, and chili, and feature a gluten-free batter made from coconut flour and arrowroot starch—perfect for those following a Whole30 or paleo lifestyle. The vibrant mash, infused with fresh cilantro, ginger, garlic, and a splash of zesty lemon juice, is shaped into bite-sized delights, dipped in the batter, and fried to crispy perfection in avocado oil. Ready in just 40 minutes and ideal as a snack or appetizer, these guilt-free fritters will be your new go-to comfort food! Garnish with extra cilantro and serve hot for a crowd-pleasing dish that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Medium potatoes
- 0.5 cup Coconut flour
- 2 tablespoons Arrowroot starch
- 0.5 cup Water
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lemon juice
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 0.25 cup Avocado oil
- 1 piece Green chili (finely chopped)
Instructions
Peel the potatoes, cut them into large chunks, and boil in salted water until fork-tender, about 15 minutes. Drain and let them cool slightly.
In a large mixing bowl, mash the potatoes until smooth.
Add 0.5 teaspoon salt, turmeric powder, red chili powder, cumin seeds, chopped cilantro, lemon juice, ginger paste, garlic paste, and chopped green chili to the mashed potatoes. Mix well until all the spices and ingredients are evenly distributed.
In a separate bowl, combine coconut flour and arrowroot starch with 0.5 teaspoon salt. Slowly add water, whisking continuously until you have a smooth batter.
Shape the spiced mashed potatoes into small balls or patties, about 1.5 inches in diameter.
Dip each potato ball into the batter, ensuring it is fully coated.
Heat avocado oil in a skillet over medium heat. Once hot, carefully place the coated potato balls into the oil.
Fry the Bateta Wara in batches for about 3-4 minutes on each side, or until they are golden brown and crispy.
Remove from oil and drain on a paper towel-lined plate.
Serve hot, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 14.1 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4441 mg | 94% | |
*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.
