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A delicious twist on the classic potato fritter from the sunny shores of Goa. These vadas feature a savory potato filling lightened with poha, seasoned with fragrant spices, and fried to golden perfection in a chickpea flour batter. A perfect tea-time snack!
Prepare Potatoes and Poha (10 minutes)
Create the Spiced Filling (10 minutes)
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A delicious twist on the classic potato fritter from the sunny shores of Goa. These vadas feature a savory potato filling lightened with poha, seasoned with fragrant spices, and fried to golden perfection in a chickpea flour batter. A perfect tea-time snack!
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 402.94 calories per serving with 12.76g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Vadas (5 minutes)
Prepare the Batter (5 minutes)
Deep Fry the Vadas (15 minutes)
Serve Hot
Add 1/4 cup of boiled green peas or finely chopped cashews to the potato filling for extra texture and flavor.
For a lower-oil version, shape the vadas, lightly spray them with oil, and cook in an air fryer at 180°C (350°F) for 15-18 minutes, flipping halfway through, until golden and crisp.
Increase or decrease the amount of green chilies and red chili powder to suit your spice preference. You can also add a pinch of garam masala to the filling for a warmer spice profile.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy, making this snack a fulfilling treat.
The batter is made from besan (gram flour), which is derived from chickpeas. It provides a good source of plant-based protein, essential for muscle repair and growth.
The inclusion of spices like ginger, curry leaves, and hing (asafoetida) is known in traditional medicine to aid digestion and reduce bloating.
One serving, which consists of 3 Goan Batata Vadas, contains approximately 530-560 calories. The calories primarily come from the potatoes, besan, and the oil absorbed during deep frying.
Goan Batata Vada is a deep-fried snack and is best enjoyed in moderation as part of a balanced diet. While ingredients like potatoes provide energy and besan offers some protein, the deep-frying process adds a significant amount of fat and calories.
The primary difference lies in the filling. The Goan version often includes rinsed poha (flattened rice), which gives the filling a lighter, less dense texture. It also frequently incorporates fresh grated coconut, a staple in Goan cuisine, which is not typical in the Maharashtrian version.
This can happen for a few reasons: the potato filling was too warm when you shaped and fried it, the potatoes were over-boiled and became watery, or the batter was too thin and didn't create a strong enough coating to hold the filling together.
For the best taste and texture, batata vadas are best served fresh. However, you can prepare the potato filling a day in advance and store it in an airtight container in the refrigerator. Shape the balls and fry them just before serving.
Yes, this recipe can be gluten-free. Besan (gram flour) and rice flour are naturally gluten-free. However, you must use a certified gluten-free hing (asafoetida), as some commercial varieties are mixed with wheat flour.