Low Sodium Vadapav

Satisfy your street food cravings guilt-free with this vibrant recipe for Low Sodium Vadapav, a healthier twist on the classic Mumbai favorite. Packed with flavor but thoughtfully crafted to reduce sodium, this dish features fluffy spiced potato fritters encased in a crispy chickpea flour batter, nestled inside toasted whole wheat pav bread layered with low-sodium green and garlic chutneys. The zesty filling, infused with fresh ginger, garlic, and lime, ensures every bite bursts with bold, authentic Indian flavors. Perfect for a snack, appetizer, or light meal, this Vadapav is an excellent choice for those looking to enjoy traditional street food without compromising on health. Ready in under an hour, it’s a wholesome and delicious spin on a beloved classic.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 2 pieces Green chilies
• 1 inch, grated Ginger
• 4 cloves, minced Garlic
• 0.5 teaspoons Turmeric powder
• 1 cup Chickpea flour (besan)
• 0.25 teaspoons Asafoetida (hing)
• 0.25 teaspoons Baking soda
• 2 tablespoons, chopped Cilantro
• 1 tablespoons Fresh lime juice
• 2 cups for frying Oil
• 4 pieces Whole wheat pav (Indian bread rolls)
• 2 tablespoons Unsalted butter
• 4 tablespoons Low-sodium green chutney
• 4 tablespoons Low-sodium garlic chutney

Directions

Step 1

Boil the potatoes until fork-tender. Once cooked, peel and mash them in a large bowl.

Step 2

Heat 1 tablespoon of oil in a skillet. Add the minced garlic, grated ginger, and finely chopped green chilies. Sauté for 1-2 minutes until fragrant.

Step 3

Add turmeric powder and asafoetida, then stir it into the mixture.

Step 4

Pour this tempered mixture into the mashed potatoes. Add chopped cilantro and fresh lime juice. Mix well until the potato filling is uniform. Shape the mixture into small, round balls (about 2 inches each) and set aside.

Step 5

To make the batter, mix chickpea flour, a pinch of asafoetida, baking soda, and enough water (roughly 1/3 cup) to make a thick, smooth batter.

Step 6

Heat oil in a deep frying pan on medium heat. Dip each potato ball into the chickpea batter to coat it evenly, then carefully drop it into the hot oil. Fry until golden brown on all sides. Remove onto a plate lined with paper towels to absorb excess oil.

Step 7

Slice each whole wheat pav horizontally without cutting all the way through. Lightly toast the insides with a small amount of unsalted butter.

Step 8

Spread a tablespoon of low-sodium green chutney on one side of the pav and a tablespoon of low-sodium garlic chutney on the other side.

Step 9

Place one fried potato fritter (vada) inside each pav. Press gently to close.

Step 10

Serve warm with an optional side of additional chutneys for dipping!

Nutrition Facts

Serving size	(1800.8g)

Amount per serving	% Daily Value*
Calories	6073.5

Total Fat 494.3g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 62mg	0%
Sodium 1342.0mg	0%
Total Carbohydrate 364.2g	0%
Dietary Fiber 49.2g	0%
Total Sugars 39.2g
Protein 71.2g	0%

Vitamin D 0IU	0%
Calcium 364.9mg	0%
Iron 23.0mg	0%
Potassium 6182.3mg	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: 71.9%

Protein: 4.6%

Carbs: 23.5%