Dairy-Free Bateta Wara
Discover the irresistible charm of Dairy-Free Bateta Wara, a comforting vegan twist on a beloved traditional snack. Perfectly spiced and golden-fried, these crispy potato fritters feature tender slices of boiled potatoes coated in a flavorful chickpea flour batter infused with turmeric, red chili, cumin, and a hint of asafetida. Fresh cilantro, grated ginger, and a splash of lime juice elevate the dish with vibrant, zesty notes, while being entirely dairy-free makes it an inclusive treat for everyone. Serve these delectable fritters piping hot alongside your favorite chutney or dipping sauce, whether it’s for a casual appetizer, a festive spread, or a satisfying tea-time indulgence. Quick to prepare and bursting with bold flavors, Dairy-Free Bateta Wara is a true delight for lovers of Indian street food classics.
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Ingredients
- 3 medium potatoes
- 1.5 cups chickpea flour (besan)
- 1 cup water
- 0.5 teaspoons turmeric powder
- 1 teaspoons red chili powder
- 1 teaspoons coriander powder
- 1 teaspoons cumin seeds
- 0.25 teaspoons asafetida (hing)
- 1 teaspoons salt
- 0.5 teaspoons baking soda
- 2 tablespoons fresh cilantro leaves, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon lime juice
- 2 cups vegetable oil for frying
Directions
Step 1
Begin by washing and boiling the potatoes until they are just tender but not mushy. This should take about 10-12 minutes in boiling water. Once cooked, drain and let them cool.
Step 2
Peel the cooled potatoes and cut them into thick round slices, approximately 1/4 inch thick.
Step 3
In a large mixing bowl, combine chickpea flour, water, turmeric powder, red chili powder, coriander powder, cumin seeds, asafetida, salt, and baking soda. Mix well until you achieve a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon.
Step 4
Add chopped cilantro, grated ginger, and lime juice to the batter and mix well.
Step 5
In a deep frying pan or wok, heat the vegetable oil over medium-high heat. Test the oil by dropping a little batter into it; it should sizzle and rise to the surface.
Step 6
Dip each potato slice into the batter, ensuring it is coated evenly, and gently drop it into the hot oil.
Step 7
Fry the potato slices in batches to avoid overcrowding. Fry for 3-4 minutes on each side or until they turn golden brown and crispy.
Step 8
Use a slotted spoon to remove the bateta wara from the oil and drain on a paper towel-lined plate to remove excess oil.
Step 9
Serve the dairy-free bateta wara hot with your choice of chutney or sauce.
Nutrition Facts
| Serving size | (1595.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5314.8 |
| Total Fat 487.7g | 0% |
| Saturated Fat 69.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3169.1mg | 0% |
| Total Carbohydrate 230.1g | 0% |
| Dietary Fiber 36.8g | 0% |
| Total Sugars 26.9g | |
| Protein 56.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 217.5mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 4616.7mg | 0% |
Source of Calories