High Protein Vadapav
Elevate your street food game with this High Protein Vadapav recipe—a nutritious twist on the beloved Indian classic. Packed with the goodness of chickpeas and sweet potatoes, these protein-rich patties are seasoned with aromatic spices like turmeric, cumin, and coriander for a burst of flavor. Coated in a chickpea flour batter and pan-fried to perfection, the patties are then nestled between whole-grain Pav buns, slathered with vegan cilantro chutney and tomato ketchup for a tangy, savory kick. Top it off with crushed roasted peanuts for added crunch and serve warm for a deliciously satisfying meal that’s perfect for vegetarians and health-conscious foodies alike. With its high protein content, wholesome ingredients, and vibrant spices, this recipe redefines guilt-free comfort food while celebrating the essence of Indian street cuisine.
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Recipe Information
Ingredients
- 1 cup Cooked chickpeas
- 1 medium Boiled sweet potatoes
- 1 medium Onion
- 3 units Garlic cloves
- 1 teaspoon Ginger, grated
- 1 unit Green chillies, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 0.5 cup Chickpea flour (besan)
- 0.25 cup Water
- 4 units Whole-grain dinner rolls or whole wheat Pav buns
- 2 tablespoons Olive oil
- 4 tablespoons Vegan cilantro chutney
- 4 tablespoons Tomato ketchup
- 2 tablespoons Roasted peanuts, crushed (optional topping)
Instructions
Peel the boiled sweet potato and mash it in a large mixing bowl.
Add the cooked chickpeas to the bowl and mash them together with a fork or potato masher until well combined but slightly chunky.
Finely chop the onion, garlic, and green chillies. Add them to the mixture along with the grated ginger.
Stir in the turmeric powder, coriander powder, cumin powder, and salt. Mix thoroughly to distribute the spices evenly.
Fold in the chopped fresh coriander leaves for a burst of flavor and freshness.
Shape the mixture into 4 equal-sized patties. Refrigerate the patties for 10 to 15 minutes to firm them up.
In a separate bowl, make a smooth batter by combining chickpea flour with water. The batter should be thick enough to coat a spoon but still pourable.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Dip each patty into the batter, ensuring it's coated evenly, then place it on the skillet.
Cook the patties for 4 to 5 minutes on each side or until they are golden brown and crispy. Remove and set aside once done.
Slice the whole-grain dinner rolls or Pav buns in half. Toast them on the same skillet until lightly golden.
Assemble the Vadapav by spreading 1 tablespoon of vegan cilantro chutney on one half of the bun and 1 tablespoon of tomato ketchup on the other half.
Place the cooked protein patty on the bottom bun. Sprinkle with crushed roasted peanuts if desired, then cover with the top bun.
Repeat the assembly process for the remaining buns and patties.
Serve warm with extra chutney on the side, if preferred, and enjoy your High Protein Vadapav!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 659 mg | 14% | |
*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.
