Low Sodium Vada Pav
Discover the zingy delight of Low Sodium Vada Pav, a heart-healthy twist on India's iconic street food! This recipe keeps the vibrant flavors alive while cutting back on sodium, making it perfect for those seeking a delicious yet mindful snack. The star of the dish is the golden-crisp vada, made from spiced mashed potatoes and coated in a chickpea flour batter, fried until irresistibly crunchy. Served between toasted whole grain slider buns, this dish is elevated with low sodium green chutney and optional garlic chutney for a burst of tangy, herby goodness. Perfect for a quick lunch or an indulgent snack, this recipe balances traditional flavors with a healthy upgrade. Ready in just 45 minutes, this Low Sodium Vada Pav is sure to be a crowd-pleaser without compromising on flavor or dietary needs!
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Recipe Information
Ingredients
- 3 medium Boiled potatoes
- 1 cup Besan (chickpea flour)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder (optional, for mild spice)
- 2 teaspoons Ginger-garlic paste
- 0.5 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 2 small Green chilies (finely chopped)
- 2 tablespoons Fresh cilantro (finely chopped)
- 0.5 teaspoon Salt substitute (optional, per preference)
- 0.75 cup Water
- 2 cups Vegetable oil (for frying)
- 6 pieces Whole grain slider buns (or pav bread)
- 2 tablespoons Unsalted butter (optional, for toasting buns)
- 6 tablespoons Low sodium green chutney (cilantro-mint chutney)
- 6 teaspoons Low sodium garlic chutney (optional)
Instructions
1. Begin by mashing the boiled potatoes in a mixing bowl until smooth.
2. Heat 1 tablespoon of oil in a skillet, add mustard seeds, and let them splutter. Then add curry leaves, chopped green chilies, ginger-garlic paste, and sauté for 1-2 minutes until aromatic.
3. Add turmeric powder and red chili powder to the skillet and stir well. Add the mashed potatoes and mix until the potatoes are evenly coated with the spice mixture.
4. Stir in the chopped cilantro and adjust seasoning with a small amount of salt substitute if desired. Remove from heat and let the potato mixture cool. Shape it into 6 small balls.
5. Make the batter by combining besan, 0.5 teaspoon turmeric powder, a pinch of red chili powder (optional), and water in a bowl. Whisk to form a smooth, lump-free batter that is thick enough to coat the potato balls.
6. Heat oil in a deep frying pan over medium heat. Dip each potato ball into the batter, ensuring it is fully coated, and carefully slide it into the hot oil. Fry until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
7. Toast the buns by spreading a light layer of unsalted butter (optional) and placing them on a hot skillet until lightly golden.
8. Assemble the Vada Pav by spreading 1 tablespoon of low sodium green chutney on the inside of each bun. Optionally, spread 1 teaspoon of low sodium garlic chutney for extra flavor.
9. Place a fried vada (potato fritter) between the halves of each bun. Serve immediately and enjoy!
Nutrition Facts
Calories |
5984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.2 g | 666% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 317.6 g | 115% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 41.0 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 435 mg | 33% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3484 mg | 74% | |
*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.
