Vada Pav (non-fried)

Spicy potato sliders, vegan, non-fried version

I know this is a second post on the same dish, but hey its Vada pav, its the one food that I love the MOST and this recipe is a non-fried healthy version 😀 So it needs to be out there sooner rather than later 😛 You’re welcome.

The one that was the most constant and an integral part of my school and college years  – my one true love when it comes to food – and its vegan!!! Life is good 🙂 Couldn’t ask for more!

What makes me write this post today is I get this message from my dear brother Geet saying: “I had this vivid and elaborate dream at the end of which I come back from the dead, just to eat Vada pav, I must eat it today”.  which reminded me of my pending blog post of this too-good-to-be-true version of vada pav!!

For an elaborate no-compromise version of this see my other post. This one is the non-fried quick version! I used an appe patra  for pseudo-frying just like I used for my sabudana vadas.

you will need:

For the filling and batter –

• Follow the same recipe as the fried vadas. You can find it here

Procedure:

• Make little balls with the potato filling (size depends on how big or small your appe patra compartments are). Dont make the balls too tight, make it with gentle pressure.
• Heat the Appe Patra till its hot. Add a little oil in each compartment and let it heat for just a second.
• dip the balls of filling one by one in the chickpea batter and gently place in the compartments with hot oil. Turn down the heat to medium and let it cook undisturbed for about 5 minutes or until golden on the other side.
• You will notice that the batter on the uncooked side would have also thickened (cooked) by this point. Turn the heat up a notch and add a little oil on the top of each vada and flip them.
• Fry till golden brown on both sides.
• You can also make these in an air fryer. The trick is to make the coating of the vadas a little thicker – like a paste, instead of the thinner version as you would make it for deep-fried vadas.

• serve with Pav, tamarind chutney and green chillies. For quick fried green chillies, brush chillies with oil and cut slits in them. Microwave until cooked and then sprinkle some salt (these are not as good as the fried chillies I described in my long vada pav post, but serves the purpose just fine)
• You can make your own Pav using this recipe