Low Fat Batata Vada

Indulge in the irresistible flavors of Indian street food with this healthier twist on the classic batata vada! Our low-fat batata vada is a delectable blend of spiced mashed potatoes, infused with aromatic ginger, green chilies, and curry leaves, all encased in a crispy, golden chickpea flour batter. Instead of deep frying, these vadas are baked to perfection in the oven, using just a light spray of oil for guilt-free indulgence. Perfect as a snack or appetizer, this version delivers all the authentic taste with a fraction of the fat, making it an ideal choice for health-conscious foodies. Serve them hot with your favorite chutney or sauce for a wholesome treat that’s irresistibly satisfying!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1 inch piece Ginger
• 2 medium Green chilies
• 0.25 cup Coriander leaves
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 cup Besan (chickpea flour)
• 0.25 teaspoon Baking soda
• 0.5 cup Water
• 8 leaves Curry leaves
• 0.25 teaspoon Asafoetida
• 1 tablespoon Oil
• 1 Oil spray

Directions

Step 1

Boil the potatoes until tender. Once cooked, peel and mash them in a large mixing bowl.

Step 2

Finely chop the ginger, green chilies, and coriander leaves. Add them to the mashed potatoes.

Step 3

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

Step 4

Once the mustard seeds crackle, add curry leaves, turmeric powder, and asafoetida to the pan. Sauté them for 20-30 seconds.

Step 5

Pour this tempering over the mashed potatoes. Add salt and mix well until all ingredients are combined evenly. Set aside to cool slightly.

Step 6

In another mixing bowl, prepare the batter by combining besan, baking soda, and a pinch of salt.

Step 7

Gradually add water to the besan mixture, whisking continuously to form a smooth, lump-free batter. The batter should have a thick yet pourable consistency.

Step 8

Divide the potato mixture into 10-12 equal portions and shape them into balls or patties.

Step 9

Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

Step 10

Dip each potato ball into the besan batter, ensuring it is thoroughly coated. Carefully place it onto the lined baking tray.

Step 11

Lightly spray the top of each vada with a little oil from the oil spray to help them brown.

Step 12

Bake in the preheated oven for 20-25 minutes or until they are golden brown and crispy. Flip them halfway through cooking to ensure even browning.

Step 13

Once baked, remove them from the oven and let them cool for a few minutes. Serve hot with chutney or sauce of your choice.

Nutrition Facts

Serving size	(1115.9g)

Amount per serving	% Daily Value*
Calories	1380.1

Total Fat 23.9g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2844.3mg	0%
Total Carbohydrate 246.5g	0%
Dietary Fiber 31.7g	0%
Total Sugars 23.4g
Protein 48.0g	0%

Vitamin D 0IU	0%
Calcium 219.4mg	0%
Iron 16.2mg	0%
Potassium 5556.8mg	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: 15.4%

Protein: 13.8%

Carbs: 70.8%