Soy-Free Bateta Vada

Embrace the comforting flavors of traditional Indian cuisine with this Soy-Free Bateta Vada recipe—an irresistible twist on a street food classic. These golden, crispy potato fritters, made with boiled and spiced mashed potatoes, are encased in a perfectly seasoned chickpea flour batter, offering a gluten-free and soy-friendly option without compromising on taste. Each bite bursts with aromatic spices like cumin, mustard seeds, and turmeric, balanced by the zesty freshness of lemon juice and cilantro. With easy-to-follow steps and minimal ingredients, this deep-fried delight is perfect as a snack, appetizer, or even a party favorite. Serve these mouthwatering vadas fresh and hot with your favorite chutney or ketchup for a flavor-packed experience. Ready in under an hour, this recipe is your ticket to indulgent homemade street food!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 2 finely chopped Green chilies
• 2 tablespoons, chopped Cilantro leaves
• 2 teaspoons Lemon juice
• 1 teaspoon, or to taste Salt
• 1 cup Chickpea flour (Besan)
• 0.25 teaspoon Baking soda
• 0.75 cup Water
• 1 liter, for deep frying Oil

Directions

Step 1

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

Step 2

Heat a tablespoon of oil in a pan. Add cumin seeds and mustard seeds. Once they splutter, add turmeric powder, red chili powder, ginger paste, garlic paste, and chopped green chilies. Saute for 1-2 minutes.

Step 3

Add the spice mixture to the mashed potatoes. Mix in finely chopped cilantro, lemon juice, and salt. Mix everything well.

Step 4

Divide the potato mixture into small portions and shape them into round balls.

Step 5

In another bowl, prepare the batter by mixing chickpea flour, baking soda, and salt. Gradually add water to form a smooth and thick batter.

Step 6

Heat oil in a deep frying pan over medium heat.

Step 7

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

Step 8

Fry the vadas until they are golden brown and crisp, turning occasionally to ensure even cooking.

Step 9

Once cooked, remove them with a slotted spoon and drain on paper towels to remove excess oil.

Step 10

Serve hot with chutney or ketchup.

Nutrition Facts

Serving size	(2122.1g)

Amount per serving	% Daily Value*
Calories	9445.6

Total Fat 931.7g	0%
Saturated Fat 61.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3173.4mg	0%
Total Carbohydrate 257.0g	0%
Dietary Fiber 34.6g	0%
Total Sugars 25.5g
Protein 52.0g	0%

Vitamin D 0IU	0%
Calcium 271.0mg	0%
Iron 19.0mg	0%
Potassium 5837.7mg	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: 87.2%

Protein: 2.2%

Carbs: 10.7%