Healthy Vada Pav
by Tarla Dalal
Yummmmm, Vada Pav ! It is now possible to prepare Mumbai’s favourite street food in a healthy form that has less than half the fat and much less calories than the authentic vendor-made version.
This is made possible by modifying the cooking method slightly, avoiding deep-frying, and replacing the refined flour Laddi Pav with a wholesome whole wheat one.
Now you can relish Healthy Vada Pav with much less guilt. Just take care to serve immediately to preserve the texture of the vadas and enjoy them occasionally.
A glass of Kokum Sherbet or Piyush is very refreshing after snacking on vada pavs.
Healthy Vada Pav recipe - How to make Healthy Vada Pav
Preparation Time: Cooking Time: Total Time:
Makes 4 vada pavs
For The Vadas
1 1/2 cups boiled , peeled and mashed potatoes
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 7 curry leaves (kadi patta)
1/2 tbsp finely chopped ginger (adrak)
1/2 tbsp finely chopped green chillies
1/2 tbsp finely chopped garlic (lehsun)
a pinch of turmeric powder (haldi)
salt to taste
2 tbsp finely chopped coriander (dhania)
1/2 tsp oil for cooking
To Be Mixed Together Into A Batter (for The Vadas)
3/4 cup besan (bengal gram flour)
salt to taste
a pinch of turmeric powder (haldi)
1/4 cup water
For Serving
4 whole wheat laddi pavs
sukhi lehsun ki chutney
For the vadas
- For the vadas
- Heat the oil in a deep non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Add the ginger, green chillies and garlic and sauté on a medium flame for a few more seconds.
- Add the potatoes, salt and turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the coriander and mix well.
- Remove from the flame and keep aside to cool.
- Divide it into 4 equal portions and shape each portion into a round, flat vada.
- Dip each vada in the batter and place them in a hot broad non-stick pan.
- Cover with a lid and cook on a slow flame for 3 to 4 minutes, using ? tsp of oil per vada.
- Turn upside down, cover again and cook on a slow flame for another 3 to 4 minutes or till they turn golden brown in colour. Keep aside.
How to serve
- How to serve
- Slit a pav horizontally, apply a little sukhi lehsun ki chutney on the inner sides of the pav and stuff with a hot vada.
- Repeat with the remaining ingredients to make 3 more vada pavs.
- Serve immediately.
| Energy | 176 cal |
| Protein | 7 g |
| Carbohydrates | 26.3 g |
| Fiber | 5.4 g |
| Fat | 4.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 178.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 8.2 mg |
| Folic Acid | 52.2 mcg |
| Calcium | 23.4 mg |
| Iron | 1.8 mg |
| Magnesium | 50.7 mg |
| Phosphorus | 116.6 mg |
| Sodium | 27.2 mg |
| Potassium | 310.5 mg |
| Zinc | 0.7 mg |
excellant and easy to make
I can''t have besan atta. so what alternate flour I can use?
Can we have the recipe video?Thanks
Yummy tummy with less fat. Kids loved Couldn’t find d difference between fried and this one
Loved the recipe. easy and tasty snack loved by all.