Gluten-Free Vadapav
Elevate your street-food delights with this Gluten-Free Vadapav recipe—a flavorful Indian burger reinvented for gluten-free diets! Perfect for those craving the authentic taste of Mumbai’s iconic snack, this recipe swaps traditional bread with gluten-free buns while keeping the spicy potato filling and crispy chickpea batter intact. Packed with aromatic flavors from ginger-garlic paste, curry leaves, and vibrant chutneys (dry garlic, coriander, and tamarind), each bite is a burst of spicy, tangy, and savory goodness. Easy to make in just under an hour, this dish pairs perfectly with fried green chilies for a fiery finishing touch. A gluten-free twist on a classic, this vadapav is a crowd-pleaser and a must-try for any street-food aficionado!
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Recipe Information
Ingredients
- 4 medium Boiled potatoes
- 4 Gluten-free buns
- 1.5 cups Gluten-free chickpea flour (besan)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 tablespoons Ginger-garlic paste
- 2 chopped Green chilies
- 0.5 teaspoons Mustard seeds
- 8 Curry leaves
- 1 to taste Salt
- 0.75 cups Water
- 2 cups (for frying) Oil
- 4 Fried green chilies (optional)
- 4 tablespoons Dry garlic chutney
- 4 tablespoons Coriander chutney
- 4 tablespoons Tamarind chutney
Instructions
Mash the boiled potatoes in a large mixing bowl until smooth.
Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them crackle.
Add curry leaves, chopped green chilies, and ginger-garlic paste. Sauté for 1-2 minutes until fragrant.
Add turmeric powder, red chili powder, and salt to the pan. Mix well and cook for 1 minute.
Add the mashed potatoes to the pan and combine well. Cook for 2 minutes, then remove from heat.
Let the mixture cool, and then shape it into 4 equal-sized balls (vada). Set aside.
In a separate bowl, prepare the batter by mixing gluten-free chickpea flour, a pinch of salt, and water to form a smooth, pancake-like batter.
Heat oil in a deep frying pan over medium heat.
Dip each potato ball into the chickpea batter, ensuring it is evenly coated, and gently lower it into the hot oil. Fry until golden brown and crisp, then remove with a slotted spoon and drain on paper towels.
Slice the gluten-free buns in half horizontally and lightly toast them on a dry skillet (optional).
Spread 1 tablespoon each of dry garlic chutney, coriander chutney, and tamarind chutney on the inside of each bun.
Place one fried potato vada in the bun and press gently.
Serve hot with fried green chilies on the side for an extra kick.
Nutrition Facts
Calories |
6826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.8 g | 666% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5653 mg | 246% | |
| Total Carbohydrate | 485.4 g | 177% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 76.5 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 711 mg | 55% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 6028 mg | 128% | |
*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.
