Gluten-Free Vadapav

Satisfy your street food cravings with this Gluten-Free Vada Pav, a delicious twist on the iconic Indian snack that's perfect for those avoiding gluten. This recipe features fluffy, spiced potato patties (vada) coated in a crispy chickpea batter and served on toasted gluten-free buns slathered with an irresistible trio of chutneys—dry garlic, coriander, and tangy tamarind. Bursting with bold flavors from mustard seeds, curry leaves, and green chilies, every bite delivers a satisfying crunch followed by a soft, savory center. Quick to prepare in just under an hour, this gluten-free delight is a must-try for snack enthusiasts. Perfect as a hearty appetizer, game-day treat, or light meal, serve it with fried green chilies for an authentic street-style experience.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Boiled potatoes
• 4 Gluten-free buns
• 1.5 cups Gluten-free chickpea flour (besan)
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Red chili powder
• 1 tablespoons Ginger-garlic paste
• 2 chopped Green chilies
• 0.5 teaspoons Mustard seeds
• 8 Curry leaves
• 1 to taste Salt
• 0.75 cups Water
• 2 cups (for frying) Oil
• 4 Fried green chilies (optional)
• 4 tablespoons Dry garlic chutney
• 4 tablespoons Coriander chutney
• 4 tablespoons Tamarind chutney

Directions

Step 1

Mash the boiled potatoes in a large mixing bowl until smooth.

Step 2

Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them crackle.

Step 3

Add curry leaves, chopped green chilies, and ginger-garlic paste. Sauté for 1-2 minutes until fragrant.

Step 4

Add turmeric powder, red chili powder, and salt to the pan. Mix well and cook for 1 minute.

Step 5

Add the mashed potatoes to the pan and combine well. Cook for 2 minutes, then remove from heat.

Step 6

Let the mixture cool, and then shape it into 4 equal-sized balls (vada). Set aside.

Step 7

In a separate bowl, prepare the batter by mixing gluten-free chickpea flour, a pinch of salt, and water to form a smooth, pancake-like batter.

Step 8

Heat oil in a deep frying pan over medium heat.

Step 9

Dip each potato ball into the chickpea batter, ensuring it is evenly coated, and gently lower it into the hot oil. Fry until golden brown and crisp, then remove with a slotted spoon and drain on paper towels.

Step 10

Slice the gluten-free buns in half horizontally and lightly toast them on a dry skillet (optional).

Step 11

Spread 1 tablespoon each of dry garlic chutney, coriander chutney, and tamarind chutney on the inside of each bun.

Step 12

Place one fried potato vada in the bun and press gently.

Step 13

Serve hot with fried green chilies on the side for an extra kick.

Nutrition Facts

Serving size	2168.4 grams (2168.4g)

Amount per serving	% Daily Value*
Calories	6826

Total Fat 519.80g	666%
Saturated Fat 40.10g	201%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 5653mg	246%
Total Carbohydrate 485.40g	177%
Dietary Fiber 60.80g	217%
Total Sugars 76.50g
Protein 81.10g	162%

Vitamin D 0IU	0%
Calcium 711mg	55%
Iron 25mg	139%
Potassium 6028mg	128%

*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: 67.4%

Protein: 4.7%

Carbs: 28.0%