Vada Pav

Name: Vada Pav
Cuisine: Indian

West Indian • All Foods

288

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Vada Pav (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Vada Pav, often dubbed the 'Indian burger,' hails from the vibrant streets of Maharashtra, particularly Mumbai, where it is enjoyed by millions as a quick, flavorful snack. This iconic street food features a spicy batata vada (potato fritter) sandwiched between a soft pav (bread roll), typically accompanied by tangy chutneys and a sprinkle of dry garlic chutney. What sets Vada Pav apart is its harmonious blend of textures—crispy, spicy vada and pillowy-soft pav—making it an irresistible treat at any time of day. Rooted deeply in Maharashtrian culture, Vada Pav is more than just a snack; it embodies the spirit of Mumbai, bustling with energy and diversity. The flavors are bold yet comforting, with a hint of heat from green chilies and earthy notes from mustard seeds and turmeric. Making a healthy version at home allows you to enjoy all the authentic taste and nostalgia, while keeping calories and fats in check. This recipe uses whole wheat pav and is air-fried instead of deep-fried, making it perfect for calorie-conscious food lovers who crave traditional Indian street food. Whether for a quick lunch, a teatime snack, or a party appetizer, homemade Vada Pav is always a crowd-pleaser.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten

Ingredients(for 1 vada pav with green chutney and dry garlic chutney)

2 pieces Whole wheat pav (homemade or store-bought)
2 medium Potatoes (boiled and mashed)
1/2 cup Besan (chickpea flour) (for batter)
1 Green chili (finely chopped)
1 tsp Ginger-garlic paste
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
2 tbsp Coriander leaves (finely chopped)
1/4 tsp Red chili powder
as needed Salt
2 tsp Oil (plus a little for greasing/air-frying)
2 tbsp Dry garlic chutney (optional but authentic) - optional
2 tbsp Green chutney (for serving) - optional

Instructions

1
Prepare the potato filling: Heat 1 tsp oil in a pan. Add mustard seeds, allow to splutter. Add ginger-garlic paste and green chili; sauté for 1 minute. Add turmeric powder, mashed potatoes, salt, and chopped coriander. Mix well and cook for 2-3 minutes. Cool and shape into 2 round balls.
5 minutes
Cooling the potato mixture helps the vada hold shape and prevents breaking.
2
Prepare the besan batter: In a bowl, combine besan, red chili powder, salt, and a pinch of turmeric. Add water gradually to form a thick, smooth batter.
3 minutes
Batter should coat the back of a spoon but not be runny for best results.
3
Coat the potato balls: Dip each potato ball into the besan batter, ensuring it is evenly coated.
2 minutes
Use a fork or spoon to avoid sticky hands.
4
Air-fry the vadas: Grease the air fryer basket lightly with oil. Place the coated potato balls inside and air-fry at 180°C for 10-12 minutes, flipping halfway, until golden and crispy.
12 minutes
If you don't have an air fryer, bake at 200°C in a preheated oven for 15-18 minutes.

Why This Dish is Healthy

By swapping deep frying for air frying and using whole wheat pav, this Vada Pav becomes a guilt-free snack option. Chickpea flour is naturally gluten-free and high in protein, while the use of fresh herbs and homemade chutneys avoids preservatives and excess sodium. This healthy adaptation keeps all the original flavors intact, making it perfect for those tracking calories or aiming for better nutrition without sacrificing taste.

This healthy Vada Pav recipe uses whole wheat pav for added fiber, and air-fried vada to significantly cut down on unhealthy fats compared to traditional deep-fried versions. Potatoes provide potassium, vitamin C, and some protein, while besan (chickpea flour) is rich in plant-based protein and fiber. The addition of coriander and chutneys brings antioxidants and micronutrients. Minimal oil is used, making it lower in calories and saturated fats, supporting heart health and digestion.