By: Vaishali Kapila
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Love vada pav but want to skip the oil? This no-oil version gives you the same crispy, spicy, and delicious goodness - without any guilt or compromise on flavour!
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In a bowl, mash boiled potatoes with onion, green chillies, ginger, haldi, and salt until well combined.
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Heat a pan and roast jeera, mustard seeds, hing, and curry leaves. Add this tempering to the mashed potatoes and mix well.
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Divide the mixture into equal portions, shape it into small balls, flatten into patties, and coat them with breadcrumbs or besan.
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Heat a tawa on low to medium flame and cook the vadas until they turn golden and crispy on both the sides.
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Toast the pav, slit it from the centre, spread pudina chutney, and place the vada inside. Serve hot and enjoy!
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For the full recipe for no-oil vada pav
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