Low Sodium Vada Pav
Indulge in the bold, street-style flavors of Mumbai with this healthier twist on the classic Vada Pav—our Low Sodium Vada Pav recipe! Perfect for those watching their sodium intake, this dish features spiced, golden-crispy potato fritters encased in soft whole-grain buns, layered with vibrant low sodium green chutney and optional garlic chutney for an extra kick. Made with a medley of aromatic ingredients like curry leaves, ginger-garlic paste, and fresh cilantro, every bite bursts with authentic Indian flair. Crafted using a salt substitute and wholesome ingredients, this recipe skips the excess sodium without compromising on taste. Quick and easy to prepare in just 45 minutes, it's a satisfying vegetarian snack or light meal that's perfect for any occasion. Serve it fresh and hot for a guilt-free indulgence that'll transport your taste buds straight to the streets of India!
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Ingredients
- 3 medium Boiled potatoes
- 1 cup Besan (chickpea flour)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder (optional, for mild spice)
- 2 teaspoons Ginger-garlic paste
- 0.5 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 2 small Green chilies (finely chopped)
- 2 tablespoons Fresh cilantro (finely chopped)
- 0.5 teaspoon Salt substitute (optional, per preference)
- 0.75 cup Water
- 2 cups Vegetable oil (for frying)
- 6 pieces Whole grain slider buns (or pav bread)
- 2 tablespoons Unsalted butter (optional, for toasting buns)
- 6 tablespoons Low sodium green chutney (cilantro-mint chutney)
- 6 teaspoons Low sodium garlic chutney (optional)
Directions
Step 1
1. Begin by mashing the boiled potatoes in a mixing bowl until smooth.
Step 2
2. Heat 1 tablespoon of oil in a skillet, add mustard seeds, and let them splutter. Then add curry leaves, chopped green chilies, ginger-garlic paste, and sauté for 1-2 minutes until aromatic.
Step 3
3. Add turmeric powder and red chili powder to the skillet and stir well. Add the mashed potatoes and mix until the potatoes are evenly coated with the spice mixture.
Step 4
4. Stir in the chopped cilantro and adjust seasoning with a small amount of salt substitute if desired. Remove from heat and let the potato mixture cool. Shape it into 6 small balls.
Step 5
5. Make the batter by combining besan, 0.5 teaspoon turmeric powder, a pinch of red chili powder (optional), and water in a bowl. Whisk to form a smooth, lump-free batter that is thick enough to coat the potato balls.
Step 6
6. Heat oil in a deep frying pan over medium heat. Dip each potato ball into the batter, ensuring it is fully coated, and carefully slide it into the hot oil. Fry until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Step 7
7. Toast the buns by spreading a light layer of unsalted butter (optional) and placing them on a hot skillet until lightly golden.
Step 8
8. Assemble the Vada Pav by spreading 1 tablespoon of low sodium green chutney on the inside of each bun. Optionally, spread 1 teaspoon of low sodium garlic chutney for extra flavor.
Step 9
9. Place a fried vada (potato fritter) between the halves of each bun. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1680.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5984.3 |
| Total Fat 519.2g | 0% |
| Saturated Fat 86.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 62mg | 0% |
| Sodium 1298.1mg | 0% |
| Total Carbohydrate 317.6g | 0% |
| Dietary Fiber 39.6g | 0% |
| Total Sugars 41.0g | |
| Protein 64.4g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 435.1mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 3483.9mg | 0% |
Source of Calories