Gluten-Free Batata Vada

Crispy on the outside and melt-in-your-mouth tender on the inside, Gluten-Free Batata Vada is a delightful spin on the traditional Indian street food, made entirely gluten-free using chickpea flour. These spiced potato fritters are filled with a flavorful mixture of mashed potatoes infused with aromatic ginger, garlic, green chilies, and curry leaves, then coated in a light, golden chickpea batter and deep-fried to perfection. The turmeric and red chili powder add vibrant color and a subtle heat, while a splash of lemon juice elevates the flavors with a zesty kick. Perfect as an addictive snack or appetizer, these batata vadas are fried until irresistibly crispy and best served piping hot with tangy chutneys or dipping sauces. Quick to make, naturally gluten-free, and bursting with bold spices, this recipe is a must-try for anyone craving authentic Indian flavors.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams potatoes
• 200 grams chickpea flour (besan)
• 200 milliliters water
• 2 medium green chilies
• 1 inch piece ginger
• 4 cloves garlic cloves
• 0.5 teaspoons turmeric powder
• 0.5 teaspoons mustard seeds
• 8 leaves curry leaves
• 0.5 teaspoons red chili powder
• 1 teaspoon salt
• 0.25 teaspoons asafoetida (hing)
• 2 tablespoons coriander leaves
• 1 tablespoon lemon juice
• 0.25 teaspoons baking soda
• 500 milliliters oil for frying

Directions

Step 1

Boil the potatoes until tender. Peel and mash them while still warm.

Step 2

In a small blender, make a paste of green chilies, ginger, and garlic with a little water.

Step 3

Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and allow them to splutter.

Step 4

Add asafoetida, curry leaves, and the green chili-ginger-garlic paste. Saute for 1-2 minutes until fragrant.

Step 5

Add turmeric powder, red chili powder, and salt to the pan. Stir well.

Step 6

Add the mashed potatoes to the pan, mix well with the spices, and cook for another 2-3 minutes.

Step 7

Turn off the heat. Mix in the coriander leaves and lemon juice. Allow the mixture to cool.

Step 8

Once cooled, shape the potato mixture into small balls.

Step 9

In a bowl, mix chickpea flour, a pinch of salt, and baking soda. Gradually add water to make a smooth, thick batter.

Step 10

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

Step 11

Dip each potato ball into the chickpea batter, ensuring it is well-coated, then gently place it into the hot oil.

Step 12

Fry a few balls at a time, turning occasionally, until golden brown and crispy on all sides.

Step 13

Remove the vadas from the oil and drain on paper towels.

Step 14

Serve the Gluten-Free Batata Vadas hot with your choice of chutney or sauce.

Nutrition Facts

Serving size	1495.6 grams (1495.6g)

Amount per serving	% Daily Value*
Calories	5593

Total Fat 515.40g	661%
Saturated Fat 73.20g	366%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2873mg	125%
Total Carbohydrate 237.10g	86%
Dietary Fiber 35.70g	128%
Total Sugars 30.00g
Protein 60.10g	120%

Vitamin D 0IU	0%
Calcium 240mg	18%
Iron 17mg	96%
Potassium 4740mg	101%

*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: 79.6%

Protein: 4.1%

Carbs: 16.3%