Low Carb Vada Pav
Satisfy your street food cravings without breaking your carb count with this flavorful Low Carb Vada Pav recipe! This guilt-free twist on a beloved Indian snack features soft, golden almond flour buns paired with a spiced potato vada that's baked instead of fried. The vada is infused with aromatic curry leaves, mustard seeds, ginger-garlic paste, and a vibrant mix of spices, ensuring every bite is bursting with authentic flavors. A sprinkling of bold garlic chutney powder ties it all together, making this dish a delicious low-carb option for foodies seeking a balanced yet indulgent treat. Perfect for lunch, dinner, or an anytime snack, this health-conscious recipe is ready in under an hour and pairs beautifully with sugar-free condiments for a complete meal.
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Recipe Information
Ingredients
- 1 cup Blanched almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 3 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 0.25 cup Warm water
- 2 medium Boiled potatoes
- 1 teaspoon Ginger-garlic paste
- 1 medium Green chili (finely chopped)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 6 leaves Curry leaves
- 2 tablespoons Cilantro (finely chopped)
- 1 teaspoon Salt
- 3 tablespoons Coconut flour
- 0.25 cup Water for batter
- 1 tablespoon Avocado or coconut oil (for greasing)
- 2 tablespoons Garlic chutney powder
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
To make the low-carb buns: In a bowl, mix almond flour, psyllium husk powder, and baking powder. Add eggs, melted butter, and warm water to create a dough.
Shape the dough into four equal-sized buns and place them on the baking sheet. Bake for 15-20 minutes or until golden brown and set. Remove from oven and let cool.
To prepare the vada filling: Mash the boiled potatoes in a bowl. Heat a small pan with 1 tablespoon of oil, then add mustard seeds and curry leaves until they splutter.
Add the ginger-garlic paste, green chili, turmeric powder, and salt to the pan and cook for 1-2 minutes. Stir in the mashed potatoes and mix well. Set aside to cool slightly.
Add cilantro to the potato mixture and shape it into four equal-sized patties.
For the low-carb batter, mix coconut flour, water, and a pinch of salt in a bowl to form a smooth, thick batter.
Dip each potato patty into the batter, coating it well, and place them on a greased baking sheet. Bake for 10-12 minutes until the outer layer is firm and slightly golden.
To assemble: Slice the low-carb buns in half and sprinkle garlic chutney powder on the bottom half of each bun.
Place a baked vada on top of the garlic chutney, cover with the top half of the bun, and serve warm. Optionally, you can serve with low-carb green chutney or sugar-free ketchup.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 14.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 446 mg | 34% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2515 mg | 54% | |
*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.
