Low Carb Vada Pav

Indulge in the comforting flavors of a classic Indian street food favorite with a healthy twist - Low Carb Vada Pav! This guilt-free recipe swaps traditional bread for fluffy, grain-free almond flour buns and uses a baked coconut flour batter to coat the spiced potato filling, reducing carbs while keeping all the flavor. Bursting with aromatic ingredients like ginger-garlic paste, curry leaves, and a fiery garlic chutney powder, this dish is perfect for keto dieters and low-carb enthusiasts alike. Ready in just under 45 minutes, this innovative snack is perfect for satisfying cravings while staying on track. Serve warm with low-carb green chutney or sugar-free ketchup for a wholesome, flavorful experience!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Blanched almond flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 3 large Eggs
• 2 tablespoons Unsalted butter (melted)
• 0.25 cup Warm water
• 2 medium Boiled potatoes
• 1 teaspoon Ginger-garlic paste
• 1 medium Green chili (finely chopped)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Mustard seeds
• 6 leaves Curry leaves
• 2 tablespoons Cilantro (finely chopped)
• 1 teaspoon Salt
• 3 tablespoons Coconut flour
• 0.25 cup Water for batter
• 1 tablespoon Avocado or coconut oil (for greasing)
• 2 tablespoons Garlic chutney powder

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

To make the low-carb buns: In a bowl, mix almond flour, psyllium husk powder, and baking powder. Add eggs, melted butter, and warm water to create a dough.

Step 3

Shape the dough into four equal-sized buns and place them on the baking sheet. Bake for 15-20 minutes or until golden brown and set. Remove from oven and let cool.

Step 4

To prepare the vada filling: Mash the boiled potatoes in a bowl. Heat a small pan with 1 tablespoon of oil, then add mustard seeds and curry leaves until they splutter.

Step 5

Add the ginger-garlic paste, green chili, turmeric powder, and salt to the pan and cook for 1-2 minutes. Stir in the mashed potatoes and mix well. Set aside to cool slightly.

Step 6

Add cilantro to the potato mixture and shape it into four equal-sized patties.

Step 7

For the low-carb batter, mix coconut flour, water, and a pinch of salt in a bowl to form a smooth, thick batter.

Step 8

Dip each potato patty into the batter, coating it well, and place them on a greased baking sheet. Bake for 10-12 minutes until the outer layer is firm and slightly golden.

Step 9

To assemble: Slice the low-carb buns in half and sprinkle garlic chutney powder on the bottom half of each bun.

Step 10

Place a baked vada on top of the garlic chutney, cover with the top half of the bun, and serve warm. Optionally, you can serve with low-carb green chutney or sugar-free ketchup.

Nutrition Facts

Serving size	(802.2g)

Amount per serving	% Daily Value*
Calories	1640.6

Total Fat 110.5g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat g
Cholesterol 620mg	0%
Sodium 3261.0mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 39.8g	0%
Total Sugars 14.2g
Protein 50.7g	0%

Vitamin D 123IU	0%
Calcium 445.9mg	0%
Iron 11.1mg	0%
Potassium 2515.1mg	0%

*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.

Source of Calories

Fat: 58.6%

Protein: 11.9%

Carbs: 29.5%