Low Sodium Bateta Wara

Delight your taste buds with Low Sodium Bateta Wara, a healthier take on the traditional Indian potato fritters that pack bold flavors with minimal salt. Made with creamy mashed potatoes blended with fresh coriander, zesty lemon juice, and a hint of grated ginger, these fritters are dipped in a spiced chickpea flour batter infused with cumin, turmeric, and a touch of asafoetida for authentic aromatic notes. Gently fried to crispy perfection, these low-sodium snacks maintain all the indulgent crunch and flavor without the overload of salt. Perfect as a guilt-free appetizer or teatime treat, they’re ideal for those seeking a heart-conscious yet delicious snack option. Serve them hot with your favorite chutney for a wholesome and satisfying experience!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1 cup Chickpea flour (besan)
• 0.25 cup Fresh coriander leaves
• 2 small Green chilies
• 1 inch Ginger
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Baking soda
• 0.125 teaspoon Asafoetida
• 0.5 teaspoon Cumin seeds
• 1 tablespoon Lemon juice
• 0.75 cup Water
• 3 cups Oil

Directions

Step 1

Peel and boil the potatoes in a pot of water until they are just cooked through but still firm. About 15-20 minutes. Drain and allow to cool.

Step 2

While the potatoes are cooling, finely chop the coriander leaves and green chilies. Grate the ginger.

Step 3

In a mixing bowl, add chickpea flour, turmeric powder, baking soda, asafoetida, and cumin seeds. Mix well.

Step 4

Slowly add water to the chickpea flour mixture, stirring continuously to make a smooth batter. The consistency should be that of a pancake batter.

Step 5

Peel and mash the cooled potatoes in a separate bowl.

Step 6

Add the chopped coriander, green chilies, grated ginger, and lemon juice to the mashed potatoes. Mix thoroughly.

Step 7

Shape small balls of the potato mixture, about 1.5 inches in diameter.

Step 8

Heat oil in a deep frying pan over medium heat.

Step 9

Once the oil is hot, dip each potato ball into the chickpea flour batter, allowing excess batter to drip off.

Step 10

Carefully place the coated balls into the hot oil. Fry in batches so as not to overcrowd the pan.

Step 11

Fry the Bateta Waras, turning them occasionally, until they are golden brown and crispy, about 4-5 minutes.

Step 12

Remove the Bateta Waras from the oil and drain on paper towels to remove excess oil.

Step 13

Serve hot as a snack or appetizer, garnished with additional coriander leaves if desired.

Nutrition Facts

Serving size	(1891.0g)

Amount per serving	% Daily Value*
Calories	7214.9

Total Fat 682.4g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 517.3mg	0%
Total Carbohydrate 252.0g	0%
Dietary Fiber 34.2g	0%
Total Sugars 25.2g
Protein 50.4g	0%

Vitamin D 0IU	0%
Calcium 255.0mg	0%
Iron 17.9mg	0%
Potassium 5856.2mg	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: 83.5%

Protein: 2.7%

Carbs: 13.7%