Quinoa and Potato Vada Pav

Chef Sadaf Hussain

Cook Time: 40 mins

Serves: 2 People


  • 2 large boiled and mashed potatoes
  • 1/2 cup quinoa
  • 1/4 cup breadcrumbs
  • 1/4 cup Parmesan cheese
  • 2 garlic cloves, minced
  • ½ tsp Turmeric Powder
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 1 tablespoon Dijon mustard
  • Cooking oil
  • Laadi Pav (buns)
  • Green Chutney
  • Dried Garlic Chutney
18 gms


  • Mix the mashed potatoes with cumin, salt, and pepper until smooth. Set aside.

  • Mix quinoa, 1/4 tsp. salt and 2 cups cold water in a pan. Cover and bring to a boil.

  • Reduce heat to medium-low, cover and cook until most of the water has been absorbed about 15 minutes.

  • Remove from heat, cover and let stand for 5 minutes.

  • Fluff with a fork and allow it to cool.

  • Mix mashed potatoes with quinoa, breadcrumbs, parmesan cheese, garlic, walnuts, turmeric, until it makes a smooth paste.

  • Shape the mixture into small balls and flatten them slightly.

  • Coat them well with breadcrumbs.

  • In a skillet, heat butter and shallow fry these cakes until both sides are golden.

  • Make a sauce by mixing together the sour cream and Dijon mustard.

  • Spread dried garlic chutney and green chutney inside the bun.

  • Serve with hot quinoa cake.


Fibre: 3.8 g

Carbs: 92 g

Protein: 18 g

Fats: 10.2 g

Calories: 417.7 cal