Vegan Vada Pav

Embrace the vibrant flavors of India with this mouthwatering Vegan Vada Pav recipe, a plant-based twist on the classic street food favorite. This iconic Mumbai sandwich features crispy golden potato fritters, spiced with turmeric, curry leaves, and green chilies, encased in soft vegan pav buns slathered with tangy tamarind chutney and zesty coriander chutney. The chickpea flour batter ensures a gluten-free coating for the perfectly fried vada, while hints of garlic and mustard seeds elevate every bite. Simple yet bursting with bold flavors, this recipe is ready in under an hour, making it an ideal snack, light meal, or party treat. Serve these irresistible vegan sliders warm with extra chutneys for dipping and enjoy a taste of India at home!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 4 medium Potatoes
• 8 pieces Vegan pav buns
• 2 tablespoons Coriander leaves (cilantro), chopped
• 2 pieces Green chilies, finely chopped
• 1 teaspoon Ginger, grated
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Mustard seeds
• 8 leaves Curry leaves
• 1 cup Chickpea flour (besan)
• 0.25 teaspoons Baking soda
• 0.5 teaspoons Red chili powder
• 6 cloves Garlic, minced
• 2 cups Vegetable oil
• 4 tablespoons Tamarind chutney
• 4 tablespoons Coriander chutney
• 1.5 teaspoons Salt
• 0.75 cups Water

Directions

Step 1

Boil the potatoes in a large pot until tender. Peel and mash them while still warm. Set aside.

Step 2

In a small pan, heat 1 teaspoon of vegetable oil. Add mustard seeds and let them splutter. Add curry leaves, turmeric powder, and chopped green chilies. Stir for 30 seconds.

Step 3

Pour the spiced oil mixture over the mashed potatoes. Add grated ginger, chopped coriander leaves, and 0.5 teaspoons of salt. Mix well to form a cohesive potato filling. Divide into 8 equal portions and shape into balls.

Step 4

In a mixing bowl, combine chickpea flour, red chili powder, baking soda, and the remaining salt. Gradually add water to create a smooth batter slightly thicker than pancake batter.

Step 5

Heat the remaining vegetable oil in a deep frying pan over medium heat. Dip each potato ball into the batter, ensuring it is fully coated, and carefully drop it into the hot oil. Fry until golden brown. Remove and drain on a paper towel.

Step 6

Slice the vegan pav buns in half and lightly toast them on a skillet if desired.

Step 7

Spread tamarind chutney on one side of each bun and coriander chutney on the other side. Sprinkle some garlic (lightly sautéed in oil, if desired).

Step 8

Place a fried potato vada between the bun halves and press gently.

Step 9

Serve warm with additional chutney on the side for dipping.

Nutrition Facts

Serving size	(1735.8g)

Amount per serving	% Daily Value*
Calories	4992.9

Total Fat 429.9g	0%
Saturated Fat 61.2g	0%
Polyunsaturated Fat 268.8g
Cholesterol 0mg	0%
Sodium 4389.4mg	0%
Total Carbohydrate 282.1g	0%
Dietary Fiber 37.1g	0%
Total Sugars 46.1g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 317.3mg	0%
Iron 18.9mg	0%
Potassium 5943.8mg	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: 74.3%

Protein: 4.1%

Carbs: 21.7%