Gluten-Free Vada Pav
Indulge in the iconic flavors of Mumbai street food with a healthier twist in this Gluten-Free Vada Pav recipe. Featuring golden, crispy potato fritters (vadas) coated in a chickpea and rice flour batter, this recipe swaps traditional bread rolls for gluten-free buns, making it perfect for those with dietary restrictions. Flavored with aromatic spices like cumin, turmeric, green chilies, and garlic, these vadas pack a bold punch, while the combination of tangy tamarind chutney, vibrant green chutney, and optional garlic chutney adds layers of irresistible flavor. Ready in just 40 minutes, this recipe allows you to enjoy a delicious, gluten-free version of a beloved street food classic, ideal for lunch, snacks, or casual gatherings. Serve warm and pair with extra chutneys for the ultimate indulgence!
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Recipe Information
Ingredients
- 3 medium, boiled and mashed Potatoes
- 2 finely chopped Green chilies
- 4 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 0.5 teaspoons Turmeric powder
- 2 tablespoons, finely chopped Coriander leaves
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Cumin seeds
- 1 teaspoons, or to taste Salt
- 0.75 cups (for batter) Water
- 2 cups, for deep frying Cooking oil
- 4 pieces Gluten-free buns
- 4 tablespoons Green chutney
- 4 tablespoons Tamarind chutney
- 4 teaspoons (optional) Garlic chutney
Instructions
Boil and peel the potatoes. Mash them in a mixing bowl until smooth.
Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them splutter. Add minced garlic, grated ginger, chopped green chilies, turmeric powder, and sauté for 1-2 minutes.
Add the mashed potatoes, chopped coriander leaves, and salt to the pan. Mix well and cook for 2-3 minutes until the spices are incorporated. Let the mixture cool.
Once cooled, shape the potato mixture into small round balls, about the size of a golf ball. Set aside.
In a mixing bowl, combine chickpea flour, rice flour, red chili powder, and a pinch of salt. Gradually add water while whisking to form a smooth, thick batter.
Heat oil in a deep frying pan over medium heat. Dip each potato ball into the batter, ensuring it is coated evenly, and gently release it into the hot oil.
Fry the vadas (potato fritters) in batches until golden and crisp. Remove and place on paper towels to drain excess oil.
Slice the gluten-free buns in half and lightly toast them on a pan or grill.
Spread green chutney on one half of the bun and tamarind chutney on the other. If using garlic chutney, spread it as well for extra flavor.
Place one vada inside each bun, and press gently. Repeat for the remaining buns and vadas.
Serve the gluten-free vada pav warm with extra chutneys on the side, if desired.
Nutrition Facts
Calories |
6328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.6 g | 646% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4279 mg | 186% | |
| Total Carbohydrate | 422.4 g | 154% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 65.6 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5168 mg | 110% | |
*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.
