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Saag Vada Pav made with MAGGI®

saag vada pav dish plated
saag vada pav dish plated
  • Number of servings
    10

Give your vegetarian menu a bold street food edge with Saag Vada Pav – a flavourful interpretation of the Mumbai classic. This recipe combines spiced potato and spinach vadas, seasoned with MAGGI® Masala Magic, coated in a crisp gram flour batter and fried to perfection. Served in soft bread rolls with vibrant green chutney, garlic chutney, and a drizzle of MAGGI® Hot & Sweet Sauce, it delivers a balanced mix of spice, sweetness, and texture. 

Ideal for diverse foodservice settings, Saag Vada Pav offers versatility and strong visual appeal. In pubs, it works as a distinctive vegetarian bar snack or light meal; in contract catering, it scales easily as a plant-based option for high-volume service; and for street food vendors, it provides an authentic grab-and-go dish with robust flavour. For more innovative plant-based dishes using MAGGI® Masala Magic, see our Vegan Kebab. Explore more plant-based inspiration, see our other vegan menu ideas.  

Ingredients
maggi-hot-sweet-front
MAGGI® Authentic Indian Hot and Sweet Sauce
For the vada:
  • 800g potatoes, peeled and diced
  • 570g frozen spinach, defrosted
  • 20ml vegetable oil
  • 3g mustard seeds
  • 2g curry leaves
  • 2g cumin seeds
  • 6g garam masala
  • 10g coriander, finely chopped
For the batter:
  • 400g gram flour
  • 2g ajwain seeds
  • 2g turmeric powder
  • 1g salt
  • 2g baking powder
  • 10g ginger puree
  • 10g garlic puree
  • 200ml water
For assembly:
  • 10 bread rolls
  • 150ml MAGGI® Hot & Sweet Sauce 
  • 100g green chutney
  • 200g green chillies
  • 50g garlic chutney
Preparation
  • 1
    To make the vada: Boil the potatoes until just tender, drain thoroughly and mash lightly.
  • 2
    Heat oil over medium heat and add mustard seeds, curry leaves and cumin seeds. Allow to crackle then pour over the potatoes.
  • 3
    Add squeezed spinach, chopped coriander, and MAGGI® Masala Magic.
  • 4
    Mix gently until evenly combined then shape into 10 uniform patties.
  • 5
    For the batter: Combine gram flour, ajwain, turmeric, salt and baking powder, then add ginger and garlic.
  • 6
    Gradually whisk in water to form a batter.
  • 7
    For assembly: Dip each potato patty into batter, then fry for 3-4 minutes until golden and crisp. Drain any excess oil.
  • 8
    Dip chillies into remaining better and fry until crispy.
  • 9
    Slice bread rolls. Spread green chutney on the base, place fried vada, drizzle MAGGI® Hot & Sweet Sauce and top with garlic chutney. 
  • 10
    Skewer fried chilli on top for authentic presentation
TYPICAL VALUES Per 100gPer serveReference Intake% RI*
Energy

825 kJ

195 kcal

1815 kJ

430 kcal

8400 kJ

2000 kcal

 

21%

Fat3.0g6.7g7010%
of which: saturates0.4g0.8g204%
Carbohydrate33.0g72.5g26028%
of which: sugars5.7g12.5g9014%
Fibre3.2g7.0g--
Protein7.5g16.4g5033%
Sodium0.50g1.09g2.445%
Salt0.73g1.60g627%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

EnergyFatSaturatesSugarsSalt

1815 kJ

430 kcal

6.7g0.8g12.5g1.60g
21%*10%*4%*14%*27%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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