Spinach Corn Vada Pav Recipe with a Twist of Flavors
The Spinach Corn Vada Pav is a delightful variation of the classic Maharashtrian street food. This recipe adds a nutritious and flavorful twist by incorporating spinach and sweet corn into the crispy vada filling, while the herb butter and garlic chutney elevate the taste. Perfect for an evening snack or as a party appetizer, this dish packs layers of flavor and offers a satisfying vegetarian option. Whether you are hosting a gathering or simply craving a hearty snack, this recipe is bound to impress!
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Pav Buns | 8 |
| Herb Butter | For toasting the buns |
| Lahsun Ki Chutney (Red Garlic Chutney) | 1/4 cup |
| Onion | 1, cut into rings |
| Classic Mayonnaise (With Egg) | 4 tablespoons |
| Butter (Salted) | 1 teaspoon (for the tikki filling) |
| Garlic | 4 cloves, finely chopped |
| Green Chillies | 2, finely chopped |
| Onion | 1, finely chopped |
| Ginger | 1-inch piece, finely chopped |
| Spinach | 1 cup, chopped |
| Sweet Corn | 1/2 cup, steamed |
| Chaat Masala Powder | 1 teaspoon |
| Potatoes (Aloo) | 4, boiled and mashed |
| Salt | To taste |
| Butter (Salted) | 1/4 cup |
| Whole Wheat Bread Crumbs | 1 cup, for dusting |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions
-
Prepare the Lahsun Chutney:
Begin by preparing the Lahsun Ki Chutney (red garlic chutney). This chutney adds a bold flavor to the vada pav and acts as a perfect complement to the crispy tikki. Keep it aside for later use.
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Cook the Spinach Corn Tikki:
Heat butter in a skillet over medium heat. Once the butter melts, add the finely chopped onion, garlic, ginger, and green chillies. Sauté for 2-3 minutes until the onions turn soft and golden brown.Next, add the chopped spinach and cook for an additional minute until it wilts down and any moisture evaporates. Stir in the steamed sweet corn and chaat masala powder, and cook for another 2 minutes until everything is well combined.
Now, add the boiled and mashed potatoes to the skillet. Stir everything together and cook for a few more minutes until the mixture becomes thick and firm, forming a dense mixture for the tikki. Set aside to cool.
-
Shape the Tikkis:
Once the spinach-corn mixture has cooled, shape it into small round balls or patties. Coat each ball with whole wheat bread crumbs, ensuring an even coating all around. -
Pan-Fry the Tikkis:
Preheat a skillet and melt butter in it. Once the butter is hot, carefully place the bread-crumb-coated tikkis into the skillet. Fry them on medium heat, turning gently until they are golden brown and crispy on all sides. Avoid turning the heat too high, as it may cause uneven cooking or burning. -
Assemble the Vada Pav:
Lightly toast the pav buns with herb butter in the same skillet used to fry the tikkis, ensuring a crisp exterior.Spread a generous amount of Lahsun Ki Chutney on the bottom half of each pav bun. Place a fried spinach corn tikki on top of the chutney and add a few onion rings and a dollop of classic mayonnaise on top. Close the buns and serve hot.
Serving Suggestions
Serve your Spinach Corn Vada Pav immediately with extra Lahsun Ki Chutney or tomato ketchup on the side for an extra burst of flavor. The combination of the crispy tikki, soft pav, and spicy chutney makes for a satisfying snack that will surely become a family favorite.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 7g |
| Carbohydrates | 50g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | 450mg |
| Sugar | 5g |
This Spinach Corn Vada Pav offers a healthy alternative to the traditional recipe, with the goodness of spinach and corn, making it perfect for those looking to indulge in a vegetarian snack that doesn’t compromise on flavor. Perfect for both casual evenings or festive occasions, it will leave everyone craving for more!
