Bateta Wara

Bateta Wara, a beloved Gujarati snack, is a crispy-on-the-outside, soft-on-the-inside treat that promises a burst of flavor in every bite. These golden potato fritters are crafted by blending mashed, spiced potatoes with aromatic ginger-garlic paste, zesty lemon juice, and a medley of Indian spices before being coated in a perfectly seasoned chickpea flour (besan) batter. Deep-fried to golden perfection, these fritters are irresistibly crunchy and beautifully spiced. Perfect as a tea-time snack or a party appetizer, Bateta Wara is best enjoyed fresh and piping hot, served with tangy chutneys or a cooling dip. Whether you're craving comfort food or looking to wow your guests with authentic Indian flavors, this gluten-free delight is a crowd-pleaser that never disappoints.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 200 grams Chickpea flour (besan)
• 150 milliliters Water
• 1 tablespoon Ginger-garlic paste
• 2 pieces Green chilies, chopped
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin seeds
• 2 teaspoons Salt
• 2 tablespoons Fresh coriander, chopped
• 0.25 teaspoon Baking soda
• 1 tablespoon Lemon juice
• 500 milliliters Oil (for frying)

Directions

Step 1

Peel and boil the potatoes until fork-tender. Drain and allow to cool slightly, then mash them in a large bowl.

Step 2

To the mashed potatoes, add the ginger-garlic paste, chopped green chilies, half of the turmeric powder, half of the red chili powder, coriander powder, half of the salt, and lemon juice. Mix well to combine.

Step 3

Form the mashed potato mixture into small balls (20-25 grams each) and set aside.

Step 4

In a separate bowl, prepare the batter by mixing chickpea flour, the remaining turmeric powder, red chili powder, remaining salt, cumin seeds, baking soda, and water. Whisk until smooth, ensuring there are no lumps.

Step 5

Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.

Step 6

Dip each potato ball into the chickpea batter, ensuring it's well-coated, and gently drop it into the hot oil.

Step 7

Fry the bateta wara in batches to avoid overcrowding, turning occasionally for even cooking, until golden brown and crispy, about 5-7 minutes per batch.

Step 8

Use a slotted spoon to remove the fritters from the oil and drain them on paper towels to remove excess oil.

Step 9

Garnish the bateta wara with fresh chopped coriander. Serve hot with your favorite chutney or sauce.

Nutrition Facts

Serving size	1435.9 grams (1435.9g)

Amount per serving	% Daily Value*
Calories	5724

Total Fat 515.70g	661%
Saturated Fat 71.80g	359%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 5238mg	228%
Total Carbohydrate 236.20g	86%
Dietary Fiber 35.40g	126%
Total Sugars 30.00g
Protein 59.60g	119%

Vitamin D 0IU	0%
Calcium 235mg	18%
Iron 20mg	108%
Potassium 4688mg	100%

*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: 79.7%

Protein: 4.1%

Carbs: 16.2%