Dairy-Free Vada Pav
Discover the bold flavors of Dairy-Free Vada Pav, a plant-based twist on Mumbai's beloved street food! This recipe combines spiced mashed potato fritters—infused with aromatic garlic, ginger, and green chilies—with a crispy chickpea flour coating, creating a delightful crunch. Nestled between vegan burger buns slathered in tangy garlic and green chutneys, this hearty snack is the ultimate dairy-free indulgence. Perfect for a quick afternoon bite or a crowd-pleasing party treat, this Vada Pav is easy to prepare in under 45 minutes and packs a punch of authentic Indian flavors. Serve it hot and watch it disappear!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Boiled potatoes
- 2 small Green chilies
- 4 cloves Garlic cloves
- 1 inch piece Ginger
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 1 cup Chickpea flour (Besan)
- 2 tablespoons Rice flour
- 0.5 teaspoons Red chili powder
- 0.25 teaspoons Baking soda
- 0.75 cups Water
- 1 teaspoons Salt
- 2 cups Oil
- 4 buns Vegan burger buns
- 2 tablespoons Coriander leaves (cilantro), chopped
- 4 teaspoons Garlic chutney (vegan)
- 4 teaspoons Green chutney (vegan)
Instructions
Peel and mash the boiled potatoes in a mixing bowl. Set aside.
Grind the garlic, ginger, and green chilies into a paste using a mortar and pestle or blender.
Heat 1 teaspoon of oil in a pan on medium heat. Add mustard seeds and let them crackle.
Add curry leaves and the ginger-garlic-chili paste to the pan. Sauté for 1 minute until fragrant.
Add turmeric powder and salt to the pan, and mix well. Then, stir this mixture into the mashed potatoes.
Mix everything thoroughly and shape it into 8 equal-sized balls. Set aside.
In a separate bowl, prepare the batter by combining chickpea flour, rice flour, red chili powder, baking soda, and salt. Gradually add water and whisk until smooth and lump-free.
Heat oil for deep frying in a pot or deep pan on medium heat.
Dip each potato ball into the batter to coat it evenly and then gently place it into the hot oil. Fry 2–3 balls at a time until golden and crisp. Remove and set on a paper towel to drain excess oil.
Lightly toast the vegan burger buns on a hot griddle or pan, using no oil or a tiny bit if desired.
Spread vegan garlic chutney on one side of the bun and green chutney on the other side.
Place a vada (fried potato ball) in between each bun and press gently.
Serve the dairy-free Vada Pav hot with additional chutneys on the side!
Nutrition Facts
Calories |
5942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.9 g | 605% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4425 mg | 192% | |
| Total Carbohydrate | 379.0 g | 138% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 39.8 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4130 mg | 88% | |
*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.
