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      No-Fry Vada (Mumbai Style)

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      Time50 Min
      DifficultyIntermediate
      Serves6

      Mumbai, the city at the centre of the country’s street food scene has a local favorite- it’s very own burger, the Vada Pav. The snack is made using burger buns, generous amounts of chutney, chillies and at the heart of it- a spicy potato fritter called Vada. While the usual vada is deep-fried, the No Fry Vada Mumbai Style is the healthiest variant of this snack. Along with pavs, Vadas go with many ... other dishes as a side item; it can also be eaten as it is with a range of sauces and chutneys. The No Fry Vada Mumbai Style makes for a great spicy snack during festivities as it is loved by everyone, especially children. It is most enjoyed by the locals as an evening snack along with tea. The ingredients to make No Fry Vada Mumbai Style Restaurant style can be found in all Indian kitchens. This method skips the deep frying part to make it healthier and alter the taste. To make the No Fry Vada Mumbai Style at Home, you only need a non-stick pan in place of hot oil and you’re good to go. It is best served hot and prepared in smaller batches so it won’t have too much time to absorb moisture and become soggy. Go through the No Fry Vada Mumbai Style Description for a detailed procedure on how to make the best healthy Vadas.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre144 Cal144 Cal144 Cal144 Cal
      • 5gProtein
      • 2gFat
      • 25gCarbs
      • 3gFibre

      Ingredients

      Dry Grocery

      Mustard Seeds

      Mustard Seeds

      1 teaspoon

      Salt

      Salt

      1 teaspoon

      Red Chilli Powder

      Red Chilli Powder

      1 teaspoon

      Refined Oil

      Refined Oil

      1 teaspoon

      Black Salt

      Black Salt

      1 teaspoon

      Turmeric Powder

      Turmeric Powder

      1 teaspoon

      Gram Flour/besan

      Gram Flour/besan

      100 g

      Fruits & Vegetables

      Coriander W/o Roots

      Coriander W/o Roots

      5 g

      Onion

      Onion

      1 unit

      Potato

      Potato

      2 units

      Curry Leaves

      Curry Leaves

      8 g

      Other

      Rice Flour

      Rice Flour

      0.5 cups

      Baking Soda

      Baking Soda

      0.5 teaspoons

      Green Chillies

      Green Chillies

      6 units

      Directions
      1
      Take a pressure cooker with some water in it. Thoroughly wash the potatoes and place in the cooker. Sprinkle some salt. Cook till potatoes are cooked through and soft.
      2
      While potatoes are cooking, chop the onion, coriander, green chilli and set aside. Take two chillies and slit till 3/4th through. Heat pan on a slightly higher heat and add oil. Toss the chillies till blistered and season with salt. Set aside.
      3
      Once the potatoes are cooked, remove the skin and cut into slices. Mash and set aside.
      4
      Take a pan and add a teaspoon of oil. Add mustard seeds and curry leaves. Allow mustard seeds to splatter, then add green chili, onions, and saute.
      5
      Once onions turn translucent, add turmeric powder and saute till rawness of turmeric goes away. Add a little water if necessary to avoid it from burning
      6
      Then add mashed potatoes and salt. Mix well till everything is well combined.
      7
      Check seasoning. Sprinkle coriander and set aside to cool down.
      8
      Once cooled down, shape it into flat round patties. they should not be thicker than the tip of your index finger. Shape all and set aside
      9
      In a bowl add the besan, rice flour, black salt, red chilli powder, turmeric powder, baking powder and mix.
      10
      Then gradually add water. Add enough water only to make a batter thick enough to coat the back of a spoon.
      11
      Heat a non-stick pan to medium heat. Coat the patties in the batter (the coating shouldn't be too thick). Cook on low to medium heat on all sides till the batter around the patties cooks through
      12
      Once it has a golden brown colour and is cooked through, remove and set aside.
      13
      Serve hot along with some pav, chutney and sauteed chillies.
      Heath benefits of No Fry Vada Mumbai Style
      Although Vadas are fritters, theses one are healthier as they are cooked over a hot pan and not deep-fried. The No Fry Vada Mumbai Style Calories is mostly limited to the carbs in the mashed potato filling and no extra fat. Potatoes are one of the most complete sources of nutrients one can find in among all vegetables. It is loaded with essential vitamins and minerals along with fibre, healthy carbohydrates and fats needed by the body. The Vadas also give a good amount of protein as the besan or gram flour used to prepare are protein-rich. This Mumbai style vada is a healthy and nutritious snack for people of all ages. Those who are preparing it for the first time can understand better through the No Fry Vada Mumbai Style Video.

      Success!

      We hope you had fun making it! Enjoy the meal.

      Bite Into Mumbaikers' Favorite, the Delicious Vada Pav!

      Potatoes, veggies, and buns – this is what the humble Vada Pav is. Resembling the American burger, the humble Vada Pav goes back to the good old days of Mumbai to the street food stall located opposite to Dadar Railway Station. Hundreds of Mumbaikars flocked to the stall, and their stomachs were grumbling. The Mumbai Vada Pav became an iconic symbol of the city’s cuisine and an instant hit among locals when it was first created. Tourists from all walks of life nowadays compare it to the famous McDonald’s Aloo Tikki burger and claim it triumphs that! The lingering scent of the chickpea batter floating through the air and the soft crunch of pav are enough to send your taste buds flying in ecstasy. Burger connoisseurs prefer adding stuffing into the dough and playing around with the taste and texture. The classic VadaPav is a native food of the state of Maharashtra, and city folks get creative by deep frying it with chilli peppers, chutneys, and a variety of non veg toppings. You can add a slice of cheese to your pav, cut it crossways, and make it extra delicious! Crispy Urad Dal packs a nice punch of protein to the dish, and Vada Pav recipe variations substitute chickpea for black lentils or pigeon peas for making the crunchy patty. “For those who are on the move, the Vada Pav makes for a quick, delicious, and inexpensive snack that’s light on the pocket.”

      Journey of the Vada Pav

      The word Vada means potato patty, while Pav refers to the dinner rolls that house it. Mix these two together, serve with a dash of chutney, and what you get is the authentic Mumbai Vada Pav. Several tales are spun about friends hanging out together and enjoying tea time with this snack on plates. Wondering how to make Vada pav? According to urban legends, the genius behind its invention is Ashok Vaidya, who accidentally crafted it when a customer asked him to stuff the vada in the pav. Wage workers and middle-class folks began partaking in this snack once they found out how iconic it became. Over time, Vada Pav underwent its own evolution as chefs began experimenting with different ingredients. Pav was introduced to India when the Portuguese were in the country, and stories tell that the pav travelled all the way from Goa to Mumbai and the whole of Maharashtra. Did you know that 23rd August is known as the World Vada Pav Day?

      Vada Pav, Naturally Vegan

      What once started as an indulgent breakfast is now a citywide staple. Throngs of adults flock to street-side stalls to catch vendors frying the potato fritters and smell the scent of pav. The great thing about Vada Pav is it never gets boring like your daily sandwiches and eggs. A lot of Indians are embracing ethical dining and using vegan substitutes for some of its ingredients. Take, for instance, the dairy and oils which are used. Instead of using cheese for the stuffing, vegan enthusiasts are using plant-based cheese and making the patty with raw peanuts. Oil-free recipes are becoming a hit online, and people are coming up with their own vegan-friendly innovations. The bulk of the calories come from potato fritters which provide a steady supply of complex carbohydrates. By design, if you take out the bread or use a gluten-free base, it becomes more nutritious. But connoisseurs don’t indulge in Vada Pav because it is vegan; they love it for what it is. Walkout to the streets of Mumbai, and you’ll find students hanging out near stalls. Passerby folk and wandering eyes hover to the scent of the vada being cooked in oil. The sizzling sounds, buzzing crowds, and enchanting aroma in the air are enough to get your curiosity flowing. And once you take a bite, you never stay the same because it forever impacts the way you look at Indian food. If you want to learn how to make Aloo Bonda alongside this, you’d be surprised they complement each other well. Don’t be afraid to experiment with your Vada Pav recipe because there are zero rules on how to make it - as long as you get the vada and pav part right. “Sweet Potato fries, mint chutney, and Dabeli make great accompaniments for a Vada Pav Recipe.” Vada Pav has taken its own shape and form since the day it landed in different parts of India. Different families enjoy adding their own spin to the traditional recipe. Spices, onions, and chutneys imbue a medley of flavours; however, restaurateurs are experimenting with strings of cheese and other delicious ingredients these days. For kids who are lucky to have had a taste crave it for school lunches and look forward to it every day. And the ingredients are simple, which means it takes mere minutes to whip up a few batches. Vada Pav has become a Maharashtrian signature and is now a staple snack of Mumbai. In our hearts, this humble and delicious food will always be a timeless classic. You don’t need to be an expert chef to learn how to make a Batata Vada at home. For those who are watching their weight, there are ways to make the humble Batata Vada recipe without oil. Baked Vada pav is becoming an absolute favorite among the health-conscious since it is low in cholesterol. Omitting the oil and adding more veggies to the recipe puts a nutritious twist. If you’re open to experimenting, you can enjoy an open-faced Vada Pav recipe by converting it into a sandwich. Baked Samosa and Baked Falafel can be used for your pav patty if you want an alternative to potato fritters. Baked Potato Chips make for a great alternative too. So, what are you waiting for? Get ready to taste your favorite Batata Vada and treat your loved ones to this delight! Don’t buy this indulgence from outside; make your own Vada Pav recipe today because you can tweak it and take it to another level of deliciousness.

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