Low Sodium Bateta Vada

Discover a healthier twist on a beloved Indian street food with this Low Sodium Bateta Vada recipe! Perfectly spiced potato filling, infused with the zing of ginger, garlic, and green chilies, is encased in a crispy chickpea flour batter for a guilt-free indulgence. This recipe skips excessive salt without compromising flavor, relying on aromatic ingredients like curry leaves, mustard seeds, and fresh coriander to elevate each bite. With a golden, crunchy exterior and a tender, flavor-packed center, these vadas are ideal for snacking or as a light appetizer. Serve them hot with your favorite chutney or dip for an irresistible, low-sodium treat that doesn't skimp on taste.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 2 medium Green chilies
• 1 inch piece Ginger
• 3 Garlic cloves
• 1 teaspoon Mustard seeds
• 8 Curry leaves
• 1 pinch Asafoetida
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1.5 cups Chickpea flour (besan)
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Red chili powder
• 2 tablespoons Oil
• 4 cups Vegetable oil for frying
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Boil the potatoes until they are soft. Peel and mash them well. Set aside.

Step 2

In a blender, coarsely grind the green chilies, ginger, and garlic.

Step 3

Heat 2 tablespoons of oil in a pan and add mustard seeds. Once they start to crackle, add curry leaves and a pinch of asafoetida.

Step 4

Add the green chili, ginger, and garlic paste to the pan. Saute for 2 minutes on medium heat.

Step 5

Add turmeric powder and coriander powder, and mix well. Cook for an additional 2 minutes.

Step 6

Add the mashed potatoes to the pan, mixing thoroughly with the spices. Cook for 5 minutes, ensuring everything is well combined.

Step 7

Stir in the chopped fresh coriander leaves and remove the pan from the heat. Let the mixture cool completely.

Step 8

In a separate bowl, combine chickpea flour, baking soda, and red chili powder. Add enough water to make a thick batter. Mix well to ensure there are no lumps.

Step 9

Divide the potato mixture into lemon-sized balls and flatten slightly.

Step 10

Heat vegetable oil in a deep frying pan over medium heat.

Step 11

Dip each potato ball into the chickpea batter, ensuring it is completely coated.

Step 12

Carefully drop the coated balls into hot oil. Fry in batches until golden brown and crispy on all sides.

Step 13

Remove from oil and drain on a paper towel to remove excess oil.

Step 14

Serve hot with chutney or sauce of your choice.

Nutrition Facts

Serving size	(2105.6g)

Amount per serving	% Daily Value*
Calories	9970.8

Total Fat 990.2g	0%
Saturated Fat 139.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 843.0mg	0%
Total Carbohydrate 307.3g	0%
Dietary Fiber 49.1g	0%
Total Sugars 31.8g
Protein 68.8g	0%

Vitamin D 0IU	0%
Calcium 579.1mg	0%
Iron 23.6mg	0%
Potassium 6973.8mg	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: 85.6%

Protein: 2.6%

Carbs: 11.8%