Dairy-Free Vadapav
Discover the vibrant flavors of Mumbai street food with this Dairy-Free Vadapav recipe! Perfect for vegans and those avoiding dairy, this Indian classic features spicy, golden fried potato vadas nestled inside soft, dairy-free pav buns, generously layered with tangy tamarind, fragrant coriander-mint, and bold garlic chutneys. Made with chickpea flour for a crispy coating, the vadas are infused with aromatic spices like turmeric, mustard seeds, curry leaves, and a hint of heat from green chilies. Crafted in just 45 minutes, this recipe is an easy and satisfying way to recreate the authentic street food experience in your own kitchen. Pair it with fried green chilies or extra chutney for a flavorful finishing touch! Perfect for snack-time cravings or a casual dinner, this dairy-free street food delight is sure to impress.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 teaspoon Ginger
- 2 Green chilies
- 1 teaspoon Mustard seeds
- 10 Curry leaves
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (optional)
- 1 cup Chickpea flour (besan)
- 1 teaspoon Red chili powder
- 0.25 teaspoon Baking soda
- 1 teaspoon Salt
- 0.75 cup Water
- 2 cups Oil (for frying)
- 6 Dairy-free pav buns
- 0.5 cup Green chutney (coriander-mint)
- 0.5 cup Tamarind chutney
- 0.25 cup Garlic chutney
Instructions
Boil the potatoes until soft, peel the skin, and mash them thoroughly.
Heat 1 tablespoon of oil in a pan. Add mustard seeds and let them crackle. Then add curry leaves, turmeric powder, and asafoetida (if using), followed by minced ginger and chopped green chilies. Sauté for about 1 minute.
Add the mashed potatoes to the pan, along with salt, and mix well. Cook for 2-3 minutes. Let the mixture cool slightly.
Once cool, divide the potato mixture into 6 equal portions and shape them into small round balls.
In a mixing bowl, combine chickpea flour, red chili powder, a pinch of salt, and baking soda. Gradually add water to make a smooth, slightly thick batter.
Heat oil in a deep frying pan over medium heat. Dip each potato ball into the batter, coating it completely, and gently slide it into the hot oil. Fry until golden and crisp. Remove and place on paper towels to drain excess oil.
Slice the dairy-free pav buns horizontally without cutting all the way through.
Spread a layer of green chutney on the bottom half, followed by tamarind chutney and garlic chutney, as desired.
Place one fried vada inside each bun. Press gently to assemble.
Serve warm with fried green chilies or a side of chutney for an authentic vadapav experience.
Nutrition Facts
Calories |
6877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.3 g | 647% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5607 mg | 244% | |
| Total Carbohydrate | 524.0 g | 191% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 94.9 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 926 mg | 71% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 8021 mg | 171% | |
*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.
