Low Sodium Vadapav
Discover the irresistible flavors of Low Sodium Vadapav, a healthier twist on the classic Indian street food that doesn’t skimp on taste! This recipe combines fluffy mashed potatoes seasoned with vibrant ginger, garlic, green chilies, turmeric, and a hint of lime, shaped into golden, crispy fritters dipped in chickpea flour batter. Served inside whole wheat pav buns slathered with low-sodium green and garlic chutneys, this savory delight is perfect for anyone looking to enjoy a comfort food favorite with reduced sodium. Ready in under an hour, this heartwarming dish is ideal for weekday meals or a casual gathering, offering bold, authentic Indian flavors while prioritizing your nutritional goals. Perfectly satisfying for vegetarians, it pairs beautifully with extra chutneys or a steaming cup of chai for an enhanced street food experience.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 pieces Green chilies
- 1 inch, grated Ginger
- 4 cloves, minced Garlic
- 0.5 teaspoons Turmeric powder
- 1 cup Chickpea flour (besan)
- 0.25 teaspoons Asafoetida (hing)
- 0.25 teaspoons Baking soda
- 2 tablespoons, chopped Cilantro
- 1 tablespoons Fresh lime juice
- 2 cups for frying Oil
- 4 pieces Whole wheat pav (Indian bread rolls)
- 2 tablespoons Unsalted butter
- 4 tablespoons Low-sodium green chutney
- 4 tablespoons Low-sodium garlic chutney
Instructions
Boil the potatoes until fork-tender. Once cooked, peel and mash them in a large bowl.
Heat 1 tablespoon of oil in a skillet. Add the minced garlic, grated ginger, and finely chopped green chilies. Sauté for 1-2 minutes until fragrant.
Add turmeric powder and asafoetida, then stir it into the mixture.
Pour this tempered mixture into the mashed potatoes. Add chopped cilantro and fresh lime juice. Mix well until the potato filling is uniform. Shape the mixture into small, round balls (about 2 inches each) and set aside.
To make the batter, mix chickpea flour, a pinch of asafoetida, baking soda, and enough water (roughly 1/3 cup) to make a thick, smooth batter.
Heat oil in a deep frying pan on medium heat. Dip each potato ball into the chickpea batter to coat it evenly, then carefully drop it into the hot oil. Fry until golden brown on all sides. Remove onto a plate lined with paper towels to absorb excess oil.
Slice each whole wheat pav horizontally without cutting all the way through. Lightly toast the insides with a small amount of unsalted butter.
Spread a tablespoon of low-sodium green chutney on one side of the pav and a tablespoon of low-sodium garlic chutney on the other side.
Place one fried potato fritter (vada) inside each pav. Press gently to close.
Serve warm with an optional side of additional chutneys for dipping!
Nutrition Facts
Calories |
6074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.3 g | 634% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 364.2 g | 132% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 39.2 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 6182 mg | 132% | |
*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.
