Vada Pau : My Healthy version of India Iconic street food

Vada Pau is one of India’s most beloved street foods, offering a delightful mix of flavors, textures, and a burst of spices. Whether you’re grabbing one from a street vendor or enjoying it at home, the crispy, deep-fried potato filling served in a soft bun is hard to resist. But what if you could enjoy this iconic snack in a healthier way, without compromising on taste? In this blog post, I’m sharing my healthy version of the Vada Pau—a guilt-free twist on this Indian classic!

Why Go Healthy with Vada Pau?

Traditional Vada Pau is often deep-fried, which means it’s high in calories and not the best option for those looking to maintain a balanced diet. But fear not! With just a few simple substitutions, we can create a healthier version of this beloved snack while retaining its authentic taste. 

This healthy Vada Pau is a perfect way to indulge in one of India’s most iconic street foods without feeling guilty. Whether you’re following a balanced diet or simply craving a tasty snack, this healthier twist will not disappoint. So, next time you’re in the mood for something spicy, crispy, and delicious, give this recipe a try and enjoy a guilt-free treat!

⬇⬇Vada : Potato Ball filling Ingredients⬇⬇

(See below for recipe video link)

• 5- 6 medium sized potatoes (boiled & mashed)
• 2 tbsp oil or ghee for tempering
• 1.5 tsp mustard seeds
• 1 tsp asafetida powder (hing)
• 3 tsp ginger / garlic paste
• 2 tsp green chilies (finely cut)
• 1/2 tsp turmeric powder
• 2.5 tsp salt (adjust to taste)
• 8 tbsp. lemon juice ( you can also use amchur powder as a substitute)
• freshly cut Coriander leaves (optional)

⬇⬇For the Pau (bread)⬇⬇

• Whole wheat pav or whole grain buns (a healthier alternative to refined flour pav)
• Fresh coriander leaves for garnish
• Green chutney (optional but highly recommended for extra flavor) see below for recipe video link 

⬇⬇Green Chutney Ingredients⬇⬇

• 1 Bunch Fresh Coriander (stalk included)
• 1/2 Bunch Fresh Mint leaves
• 1 Piece Tomato
• 5-6 Whole Green Chilies (adjust to your taste – start off with 3 and add more after tasting)
• freshly cut Mint leaves
• Lemon juice
• 1 tbsp olive oil (instead of deep frying)
• 1 Tsp Salt
• 1 Tsp Sugar
• 3 Tbsp. Lemon juice (fresh or bottled is okay)
• 2 Tbsp. Tamarind Pulp (bottle or pulp is fine)
• Water as required

Instructions:

1. Prepare the Vada: Prepare the Vada mixture as illustrated in the video. Set aside to cool.
2. Form the Vada: Once the mixture cools down, form small balls or patties of the potato mixture.
3. Cook the Vada: Instead of deep frying, shallow fry the patties in a non-stick pan with a little olive oil until they turn golden and crispy on both sides.
4. Prepare the crumbs: using the left over batter, shallow fry over some of the batter using a slotted spoons to form small droplets. Set aside to cool. then grind into a course mixture.
5. Green Chillies: Fry 1 -2 green chilies’ if you wish to add some spice (optional). 
6. Assemble the Pau: Lightly toast the whole wheat buns and spread a layer of green chutney on the inside. Place a vada (potato patty) inside and garnish with fresh coriander leaves.
7. Serve & Enjoy: Your healthy Vada Pau is ready to be devoured! Serve it with a side of roasted veggies or a fresh salad for a balanced meal.

Why This Version is Healthier

• Reduced Oil: By shallow frying the vada instead of deep frying, we cut down on unnecessary calories while still keeping the crispy texture.
• Whole Grains: Using whole wheat or whole grain buns provides extra fiber, making the dish more filling and nutritious.
• Skip toasting the Bun in Butter: I have only fried the potato balls and not heated the buns in butter – this is where i have made that simple substitute!
• Less Processed Ingredients: This version skips the refined ingredients and preservatives often found in store-bought versions, giving you a cleaner, healthier meal.

Don’t forget to check out “Batata Vada” tutorial video’s on Instagram which demonstrates the method.

Part 1 – Step-by-step Potato Filling Recipe 

Part 2 – Making the batter and frying batata vada’s 

Sauces used for this recipe – Green chutney Recipe and Imli chutney 

NOTES

You can make the potato balls in large batches and freeze into small containers.  

Take out the required amount, coat, fry and microwave for 20 seconds to ensure the inside is properly heated thru.

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Video