4 Serves
84 Mins
Boil the potatoes until tender, then peel and mash them using a potato masher.
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IndianVitamin K
39 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
210 µg / 400 µgCalcium
52 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
244 mg / 1,250 mgPotassium
1310 mg / 4,700 mgSodium
341 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Heat vegetable oil in a pan and sauté the onion, garlic, and spices to create the filling base.
Combine the mashed potatoes with the sautéed mixture, shape into balls, and dip into a prepared gram flour batter.
Deep fry the potato balls in hot oil until golden brown and crispy.
Slice the pav rolls and serve the hot vada inside, optionally adding chutneys.
19
g44
g70
g
Indian
Indian