Whole30 Bateta Vada

Reimagine the classic Indian street food with this Whole30 Bateta Vada recipe, a wholesome and grain-free take on a beloved favorite! These golden, crispy potato fritters are perfectly seasoned with a medley of fresh ginger, green chilies, curry leaves, and fragrant spices, then coated in a gluten-free almond and coconut flour batter. Shallow-fried in olive oil for a healthier twist, these vadas deliver all the flavor and crunch without compromising your Whole30 goals. Ideal as a snack or appetizer, serve them hot with your favorite Whole30-compliant chutney for a burst of tangy, spicy goodness. Ready in under an hour, this recipe is a satisfying way to enjoy a guilt-free indulgence with a deliciously bold Indian flair.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces medium potatoes
• 1 inch piece ginger
• 2 pieces green chili
• 0.5 cup fresh coriander leaves
• 1 pieces lemon
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1.5 teaspoons salt
• 1.5 cups almond flour
• 0.25 cup coconut flour
• 0.5 cup water
• 0 for frying olive oil
• 10 pieces curry leaves
• 0.5 teaspoon mustard seeds

Directions

Step 1

Begin by boiling the potatoes until they are fork-tender. 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

Squeeze the lemon and add the juice into the mashed potato mixture along with cumin seeds, coriander powder, turmeric powder, red chili powder, and 1 teaspoon of salt. Mix well to combine.

Step 4

In a small pan, heat 1 tablespoon of olive oil and add mustard seeds. Once they start to crackle, add curry leaves and sauté for a few seconds. Pour this tempering over the potato mixture and mix thoroughly.

Step 5

Shape the potato mixture into small balls, approximately the size of a golf ball, and set aside.

Step 6

In a medium bowl, prepare the batter by combining almond flour, coconut flour, remaining 0.5 teaspoon of salt, and water. Whisk until you have a smooth and thick batter.

Step 7

Heat enough olive oil in a pan for shallow frying over medium heat.

Step 8

Dip each potato ball into the almond flour batter, ensuring it is fully coated, and carefully place it into the hot oil.

Step 9

Fry the vadas in batches until they are golden brown on all sides, about 4-5 minutes per batch.

Step 10

Remove from the oil using a slotted spoon and drain on paper towels.

Step 11

Serve hot with Whole30 compliant chutney or sauce of your choice.

Nutrition Facts

Serving size	(1495.9g)

Amount per serving	% Daily Value*
Calories	2611.1

Total Fat 180.1g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 9.5g
Cholesterol 0mg	0%
Sodium 3705.5mg	0%
Total Carbohydrate 218.3g	0%
Dietary Fiber 55.2g	0%
Total Sugars 19.9g
Protein 59.6g	0%

Vitamin D 0IU	0%
Calcium 583.9mg	0%
Iron 21.5mg	0%
Potassium 5045.8mg	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: 59.3%

Protein: 8.7%

Carbs: 32.0%