Vegan Vadapav
Discover the irresistible charm of Vegan Vadapav, a plant-based twist on Mumbai’s favorite street food. This recipe recreates the spicy, flavorful magic of traditional vadapav while remaining 100% vegan. Featuring crispy chickpea-batter-coated potato patties infused with aromatic ginger, garlic, green chilies, and curry leaves, this recipe guarantees a bold flavor in every bite. Paired with freshly toasted vegan pav buns, vibrant coriander and tamarind chutneys, and the fiery kick of dry garlic chutney, these sliders are the ultimate comfort food. Perfect for a quick snack or a crowd-pleasing party appetizer, Vegan Vadapav celebrates authentic Indian flavors with an eco-conscious twist. Ready in under an hour, this recipe is sure to become a favorite for street food enthusiasts and vegans alike—don’t forget to serve with extra chutneys and fried green chilies for the full Gujarati-style experience!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 small Green chilies
- 1 inch Ginger
- 4 cloves Garlic
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 1 cup Chickpea flour (besan)
- 0.75 cup Water
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
- 2 cups Oil for frying
- 6 pieces Pav buns (vegan)
- 6 tablespoons Coriander chutney
- 6 tablespoons Tamarind chutney
- 6 tablespoons Dry garlic chutney
Instructions
Boil the potatoes until fork-tender, peel them, and mash them in a bowl.
Blend green chilies, ginger, and garlic into a coarse paste using a mortar and pestle or food processor.
Heat 1 tablespoon of oil in a pan. Add mustard seeds and let them crackle. Add curry leaves and the green chili-ginger-garlic paste. Cook for 1-2 minutes.
Add turmeric powder and mashed potatoes to the pan. Mix well and season with 0.5 teaspoon salt. Cook for another 2 minutes and allow the mixture to cool.
Shape the potato mixture into round, flattened patties about 2 inches in diameter. Set aside.
In a separate bowl, mix chickpea flour, red chili powder, 0.5 teaspoon salt, and baking soda. Gradually add water to make a smooth batter thick enough to coat the back of a spoon.
Heat oil in a deep frying pan over medium heat. Dip each potato patty into the batter, ensuring it's fully coated, and carefully fry until golden brown on all sides. Drain on paper towels.
Slice the vegan pav buns in half and toast lightly, if desired.
Spread coriander chutney, tamarind chutney, and a generous sprinkle of dry garlic chutney on each bun.
Place a fried potato patty between each bun and gently press them together.
Serve hot with extra chutneys or fried green chilies on the side for an authentic experience.
Nutrition Facts
Calories |
6891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 517.6 g | 664% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5728 mg | 249% | |
| Total Carbohydrate | 532.3 g | 194% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 80.0 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 6654 mg | 142% | |
*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.
