Dairy-Free Batata Vada

Delight your taste buds with this irresistible Dairy-Free Batata Vada recipe, a flavorful Indian street food classic made entirely without dairy. Golden, crispy chickpea flour batter encases a spiced potato filling infused with aromatic curry leaves, green chilies, and zesty lemon juice. Perfectly crunchy on the outside and soft on the inside, these vegan-friendly fritters are fried to perfection and served hot, making them the ultimate snack or appetizer for any occasion. Best of all, they’re quick to prepare in just an hour and pair wonderfully with your favorite chutneys or dipping sauces. Discover the perfect balance of spice, tang, and texture in this comforting, crowd-pleasing treat!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 2 pieces Green chilies
• 3 pieces Garlic cloves
• 1 teaspoon Ginger
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 10 leaves Curry leaves
• 2 tablespoons Fresh coriander leaves
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 150 grams Besan (chickpea flour)
• 0.25 teaspoon Asafoetida (hing)
• 1 pinch Baking soda
• 0.5 teaspoon Red chili powder
• 150 milliliters Water
• 500 milliliters Oil for frying

Directions

Step 1

Boil the potatoes until tender. Once cooled, peel and mash them thoroughly in a bowl.

Step 2

Finely chop the green chilies, garlic, and ginger, then set aside.

Step 3

Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and let them splutter.

Step 4

Add chopped garlic, ginger, green chilies, and curry leaves. Sauté until the raw aroma dissipates.

Step 5

Stir in the turmeric powder and mix well. Add the mashed potatoes, salt, and lemon juice. Mix until well combined.

Step 6

Remove from heat and let the mixture cool. Once cooled, add chopped coriander leaves.

Step 7

Form the potato mixture into small balls, roughly the size of a ping-pong ball. Set aside.

Step 8

Prepare the batter by mixing besan, asafoetida, baking soda, salt, and red chili powder in a bowl.

Step 9

Gradually add water to the dry mixture while whisking until a smooth, thick batter forms.

Step 10

Heat oil in a deep frying pan over medium heat until hot.

Step 11

Dip each potato ball into the batter, ensuring it's fully coated, then carefully drop it into the hot oil.

Step 12

Fry the batata vadas in batches until they are golden brown and crisp on all sides.

Step 13

Use a slotted spoon to remove them from the oil and drain on paper towels.

Step 14

Serve hot with chutney or sauce of your choice.

Nutrition Facts

Serving size	(1379.0g)

Amount per serving	% Daily Value*
Calories	5394.8

Total Fat 511.5g	0%
Saturated Fat 72.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2605.8mg	0%
Total Carbohydrate 204.0g	0%
Dietary Fiber 29.0g	0%
Total Sugars 23.3g
Protein 48.2g	0%

Vitamin D 0IU	0%
Calcium 212.4mg	0%
Iron 14.9mg	0%
Potassium 4260.8mg	0%

*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.

Source of Calories

Fat: 82.0%

Protein: 3.4%

Carbs: 14.5%