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Main Ingredients | Medium potatoes, Fresh yeast |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 1-1.30 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Baked Vada Pav - SK Khazana
- 4 Medium potatoes boiled, peeled and mashed
- 1 tablespoon Fresh yeast
- 1 1/2 teaspoons Castor sugar
- 1 1/2 cups for dusting Refined flour
- to taste Salt
- to brush + tablespoons Milk
- to brush + teaspoons Melted butter
- 2 teaspoons Oil
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida
- 7-8 Curry leaves
- 1 teaspoon Green chilli-ginger paste
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh coriander leaves chopped
- as required Vada pav chutney
Method
- Take yeast in a bowl, add castor sugar and 2 tbsps warm water, mix well and keep aside for 5-7 minutes to activate.
- To make the dough take refined flour in a large bowl. Add the activated yeast and salt and mix well. Add milk and mix well. Add sufficient water and knead to soft dough.
- Keep the dough on the worktop and knead stretching the dough lightly. Add melted butter and knead again. Cover with a damp muslin cloth and keep aside to prove for 20-25 minutes.
- To make vada mixture, heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, curry leaves and green chilli-ginger paste, mix and saute for 1 minute. Add turmeric powder and salt and mix well.
- Add potatoes and mix. Add lemon juice and coriander leaves and mix well. Divide the mixture into equal portions.
- Knock back the dough. Dust the worktop with some flour, place the dough on it and divide the dough into equal portions and shape them into balls.
- Spread each ball in your palm, sprinkle some vada pav chutney and place a portion of the potato mixture over it. Gather the edges of the dough and press to seal. Shape them into smooth balls.
- Preheat the oven to 180º C. Grease an aluminum tin.
- Place the stuffed vada pavs in the greased aluminum tin, cover with a damp muslin cloth and set aside to prove for 15 minutes.
- Brush the proved vada pavs with some milk, place the tin in the preheated oven and bake for 15-20 minutes.
- Remove from oven, brush with the melted butter, remove from the tin, arrange them on a serving platter and serve hot.
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