Vada Pav (Chickpeas Vada)
This healthier version of the famous Indian street food, Vada Pav, is baked instead of deep-fried, making it low in fat. The traditional potato-based vada is replaced with a chickpea-based patty for added protein and fiber. Wheat Bread buns and fresh veggies further enhance its nutritional profile, making it a guilt-free indulgence for both kids and adults.
Nutrition Facts
Per serving
Energy
233 kcal
Protein
8 g
Carbs
36 g
Fat
6 g
Fiber
5 g
Ingredients
Chickpeas (Raw)
0.25 small cup (25g)
Besan (chickpea flour)
1 tbsp (15g)
Olive Oil
1 tsp (5g)
Ginger, fresh
1 piece (6g)
Chopped Green Chilli
1 tsp (2g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Green chutney
2 tbsp (30g)
Chopped Onion
0.25 small cup (25g)
Chopped Tomato
0.25 small cup (25g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Whole Wheat Pav
2 small (80g)
Instructions
Preparation
-Soak chickpeas overnight.
-Pressure cook soaked chickpeas.
For green Chutney:
Rinse and dry coriander and mint leaves.
Blend with green chilies, ginger, lemon juice, cumin powder, salt, and water.
Blend smooth. Serve.
Cooking Steps
Set the oven to 180°C (350°F).
In a food processor, add the boiled chickpeas, ginger, green chilies, coriander leaves, cumin seeds, coriander powder, and salt. Pulse until you get a coarse mixture.
Transfer the mixture to a bowl. Add besan and oil to the mixture and mix well. Shape the mixture into small patties.
Place the patties on the lined baking sheet. Bake for 25-30 minutes, flipping them halfway through, until golden brown and crispy.
Slice the wheat bread pav in half.
Spread green chutney on one side. Place a baked vada on one half of the bun. Top with sliced onion, tomato. Cover with the other half of the pav.
Serve hot.