Heart-Healthy Vada Pav
Delight in a guilt-free twist on a beloved Indian street food classic with this Heart-Healthy Vada Pav recipe! Perfect for health-conscious food lovers, this version swaps deep-frying for oven-baking, creating golden, crispy potato patties with a satisfying crunch. Made with whole-grain breadcrumbs, olive oil, and nutrient-packed mashed avocado, this wholesome snack delivers bold, vibrant flavors thanks to aromatic spices, tangy tamarind chutney, and zesty green chutney. Served on whole-grain buns, it’s a nutritious yet indulgent option for your next meal or snack. Ready in just 45 minutes, this vegetarian and heart-friendly take on vada pav proves you don’t have to sacrifice taste for health.
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Recipe Information
Ingredients
- 3 medium Boiled potatoes
- 4 small Garlic cloves
- 1 small Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 0.75 cup Whole-grain breadcrumbs
- 2 teaspoons Olive oil
- 0.75 cup Chickpea flour (besan)
- 0.5 teaspoon Cumin powder
- 0.5 cup Water
- 1 teaspoon Salt
- 4 buns Whole-grain slider buns or burger buns
- 1 medium Avocado
- 2 tablespoons Cilantro
- 1 teaspoon Lemon juice
- 4 teaspoons Tamarind chutney
- 4 teaspoons Green chutney
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mash the boiled potatoes in a large bowl until smooth. Add turmeric powder and a pinch of salt to the potatoes.
In a small pan, heat 1 teaspoon of olive oil over medium heat. Add mustard seeds and let them splutter, followed by minced garlic, chopped green chili, and curry leaves. Cook for 1-2 minutes until fragrant, then mix this tempering into the mashed potatoes. Divide into 8 equal portions and roll into balls.
Set up a breading station with two bowls: mix chickpea flour, cumin powder, and 1/2 teaspoon salt with water in one bowl to form a smooth batter, and place whole-grain breadcrumbs in the other.
Dip each potato ball into the batter, letting the excess drip off, and then roll it in the breadcrumbs until fully coated.
Place coated balls on the prepared baking sheet and lightly brush or spray with the remaining olive oil. Bake for 20 minutes, turning halfway, until golden and crisp.
While the potato balls bake, mash the avocado in a small bowl, mixing with lemon juice, chopped cilantro, and a pinch of salt to create an avocado spread.
Slice the whole-grain buns and lightly toast them in the oven or on a stovetop pan.
Assemble the Vada Pav: Spread 1 teaspoon each of green chutney, tamarind chutney, and avocado spread onto each bun. Place two baked potato balls on the bottom half, cover with the top bun, and serve immediately.
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 42.6 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3917 mg | 83% | |
*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.
