Heart-Healthy Batata Vada

Transform your favorite street food snack into a guilt-free indulgence with this Heart-Healthy Batata Vada recipe! Packed with the goodness of mashed potatoes spiced with turmeric, mustard seeds, ginger, and garlic, these crispy delights take a nutritious twist by replacing traditional deep-frying with skillet cooking in heart-friendly olive oil. The outer layer is made with a wholesome batter of whole-wheat and chickpea flours, perfectly spiced with cumin and black pepper for a flavorful crunch. Ready in just under an hour, this easy-to-make recipe offers a lighter yet equally satisfying version of the beloved Indian classic. Serve these golden beauties with mint chutney or a dollop of low-fat yogurt for an irresistibly nutritious snack or appetizer!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 0.25 cup chopped Fresh coriander leaves
• 2 medium minced Green chilies
• 1 tablespoon grated Ginger
• 2 cloves minced Garlic
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 cup Whole-wheat flour
• 1 cup Chickpea flour (besan)
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Cumin powder
• 3 tablespoons Olive oil
• 1 cup Water

Directions

Step 1

Start by boiling the potatoes until they are fork-tender. Once cooked, drain and let them cool slightly, then peel and mash them into a smooth mixture.

Step 2

In a medium pan, add 1 tablespoon of olive oil over medium heat. Add mustard seeds and let them splutter.

Step 3

Add the grated ginger, minced garlic, minced green chilies, and turmeric powder to the pan. Sauté for 1-2 minutes until fragrant.

Step 4

Add the mashed potatoes to the pan along with salt and mix well until the spices are evenly incorporated. Remove from heat and mix in the chopped coriander leaves. Allow this mixture to cool slightly.

Step 5

In a large bowl, combine whole-wheat flour, chickpea flour, baking powder, cumin powder, and ground black pepper.

Step 6

Gradually add water to the dry ingredients, whisking continuously until you get a smooth batter. The consistency should be like a pancake batter.

Step 7

Form the potato mixture into small golf ball-sized portions.

Step 8

Preheat a non-stick skillet and brush it with 1 tablespoon of olive oil. You will be cooking the vadas in batches.

Step 9

Dip each potato ball into the batter, ensuring it is fully coated, then place it on the preheated skillet.

Step 10

Cook each vada for about 5-7 minutes on each side or until golden brown and crisp, using the remaining olive oil as needed.

Step 11

Serve the heart-healthy batata vada hot, optionally with a side of mint chutney or low-fat yogurt.

Nutrition Facts

Serving size	1450 grams (1450.0g)

Amount per serving	% Daily Value*
Calories	2091

Total Fat 55.10g	71%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 2793mg	121%
Total Carbohydrate 344.90g	125%
Dietary Fiber 50.10g	179%
Total Sugars 25.80g
Protein 67.90g	136%

Vitamin D 0IU	0%
Calcium 314mg	24%
Iron 22mg	123%
Potassium 6319mg	134%

*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: 23.1%

Protein: 12.6%

Carbs: 64.3%