Vegan Vada Pav
Savor the irresistible flavors of Mumbai's iconic street food with this plant-based twist—Vegan Vada Pav! This comforting Indian snack features golden, crispy potato fritters (vada) infused with bold spices like turmeric, mustard seeds, and green chilies, nestled in soft vegan pav buns. Enhanced with tangy tamarind and vibrant coriander chutneys, each bite is a perfect balance of spicy, tangy, and savory goodness. Made with simple, wholesome ingredients like chickpea flour, curry leaves, and mashed potatoes, this vegan version stays true to its roots while being entirely plant-based. Whether you’re hosting a party, craving a quick snack, or looking for a tasty dinner idea, this vegan vada pav recipe is sure to impress. Ready in under an hour, it’s a street-style delight you can easily recreate at home!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 8 pieces Vegan pav buns
- 2 tablespoons Coriander leaves (cilantro), chopped
- 2 pieces Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 1 cup Chickpea flour (besan)
- 0.25 teaspoons Baking soda
- 0.5 teaspoons Red chili powder
- 6 cloves Garlic, minced
- 2 cups Vegetable oil
- 4 tablespoons Tamarind chutney
- 4 tablespoons Coriander chutney
- 1.5 teaspoons Salt
- 0.75 cups Water
Instructions
Boil the potatoes in a large pot until tender. Peel and mash them while still warm. Set aside.
In a small pan, heat 1 teaspoon of vegetable oil. Add mustard seeds and let them splutter. Add curry leaves, turmeric powder, and chopped green chilies. Stir for 30 seconds.
Pour the spiced oil mixture over the mashed potatoes. Add grated ginger, chopped coriander leaves, and 0.5 teaspoons of salt. Mix well to form a cohesive potato filling. Divide into 8 equal portions and shape into balls.
In a mixing bowl, combine chickpea flour, red chili powder, baking soda, and the remaining salt. Gradually add water to create a smooth batter slightly thicker than pancake batter.
Heat the remaining vegetable oil in a deep frying pan over medium heat. Dip each potato ball into the batter, ensuring it is fully coated, and carefully drop it into the hot oil. Fry until golden brown. Remove and drain on a paper towel.
Slice the vegan pav buns in half and lightly toast them on a skillet if desired.
Spread tamarind chutney on one side of each bun and coriander chutney on the other side. Sprinkle some garlic (lightly sautéed in oil, if desired).
Place a fried potato vada between the bun halves and press gently.
Serve warm with additional chutney on the side for dipping.
Nutrition Facts
Calories |
4993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.9 g | 551% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4389 mg | 191% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 46.1 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5944 mg | 126% | |
*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.
