Low Fat Vada Pav
Indulge in the beloved flavors of Mumbai street food with this healthy twist—Low Fat Vada Pav! This recipe transforms the classic deep-fried vada into a baked delight, keeping all the mouthwatering richness of mashed potatoes infused with aromatic ginger garlic paste, turmeric, and chili spices, while significantly cutting down on oil content. Served on warm whole wheat pav buns layered with tangy tamarind chutney, zesty coriander chutney, and bold dry garlic chutney, these guilt-free vada pavs are perfect for those craving comfort food without the extra calories. Quick to prepare in under an hour, this wholesome dish offers the iconic crunch of chickpea flour coating baked to golden perfection, making it an ideal snack or light meal for health-conscious foodies.
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Recipe Information
Ingredients
- 3 medium-sized Boiled potatoes
- 1 teaspoon Ginger garlic paste
- 2 Green chilies (finely chopped)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 6 Curry leaves
- 1 cup Chickpea flour (Besan)
- 1 pinch Asafoetida (Hing)
- 1 teaspoon Salt
- 0.75 cup Water
- 1 tablespoon Olive oil (for greasing)
- 6 Whole wheat pav buns
- 6 tablespoons Coriander chutney
- 6 tablespoons Tamarind chutney
- 6 tablespoons Dry garlic chutney
Instructions
Peel and mash the boiled potatoes in a large mixing bowl.
Heat a non-stick pan over medium heat. Lightly grease it with a few drops of olive oil. Add mustard seeds, and let them crackle. Then, add curry leaves, ginger garlic paste, and chopped green chilies. Saute for 1-2 minutes.
Add turmeric powder and mashed potatoes. Mix well, cook for 3-4 minutes, and set aside to cool.
Once the potato mixture is cool, shape it into 6 equal-sized balls.
In a separate bowl, prepare the chickpea flour batter by mixing chickpea flour, asafoetida, 0.5 teaspoon salt, and water. Whisk to create a smooth, lump-free batter.
Preheat an oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it with oil.
Dip each potato ball into the chickpea flour batter, ensuring it is evenly coated. Place the coated balls on the prepared baking tray.
Bake for 15-20 minutes, flipping halfway through, until the batter coating is golden and crisp.
Slice each whole wheat pav bun horizontally without cutting all the way through.
Spread 1 tablespoon of coriander chutney, 1 tablespoon of tamarind chutney, and 1 tablespoon of dry garlic chutney inside each bun.
Place a baked vada inside each bun and gently press the buns together.
Serve immediately and enjoy a healthier version of Vada Pav!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 13.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 656 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.
