Crispy Baked Potato Vadas
A baked version of crispy potato vadas, a south Indian dish that's usually deep-fried. There is no fat in this version.
Servings: 18 pieces
Calories: 48kcal
Ingredients
- 4 russet potatoes (boiled and peeled, then mashed with a fork. A few lumps are fine-- in fact, they are good.)
- 20 curry leaves (minced)
- 1 serrano pepper (or jalapeno, seeded and minced)
- 2 teaspoon ginger-garlic paste
- ¼ teaspoon turmeric (optional)
- 3 tablespoon rice flour
- 3 tablespoon chickpea flour (besan)
- Salt to taste
Instructions
- Mix all of the ingredients in a bowl. The mixture will hold together when balled.
- With your fingers, shape 1 ½ inch patties. They shouldn't be too thick or too thin-- a width of about 2 cm is good.
- Line a baking sheet with parchment paper. Heat the oven to 450 degrees.
- Spray the parchment paper with some oil spray and place the patties on it, at least 1 inch apart. Spray the tops with more oil spray.
- Place the patties in the preheated oven and bake 20 minutes.
- Flip the vadas over and continue to bake another 20 minutes or until the vadas are golden.
- Serve hot with chutney..
Nutrition
Serving: 1vada | Calories: 48kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 25mg | Calcium: 11mg | Iron: 1mg