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Baked Vada Pav

A healthy version of vada pav – pav dough wrapped around vadas and baked. This is a Sanjeev Kapoor exclusive recipe.

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Baked Vada Pav
Main Ingredients Potatoes, Refined flour (maida)
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 1-1.30 hour
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Baked Vada Pav

  • 4 medium Potatoes boiled, peeled and cut into cubes
  • 4 cups + 2 Refined flour (maida)
  • ½ tablespo Oil
  • 4 teaspoons Yeast
  • 4 teaspoons Castor sugar (caster sugar)
  • 1/2 tablespoon Mustard seeds
  • 2 Green chillies finely chopped
  • 4-5 Curry leaves
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 2 tablespoons Fresh coriander leaves chopped
  • to taste Salt
  • 1 teaspoon Lemon juice
  • 4 teaspoons Milk powder
  • 2½ tablesp Butter
  • as required Vada pav chutney
  • as required Milk

Method

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  1. Put yeast and castor sugar in a bowl and mix. Add two tablespoons of warm water, mix well and set aside to activate.
  2. Heat half tablespoon oil in a non-stick pan, add mustard seeds and let them splutter.
  3. Add green chillies, curry leaves, turmeric powder, coriander powder and two tablespoons water and mix well. Add potatoes and toss well.
  4. Add coriander leaves, salt and lemon juice and mix well. Remove from heat and set aside to cool.
  5. Place flour on the worktop and make a well in the center. Add milk powder, salt and activated yeast mixture in the well, mix and knead into a soft dough using water as required.
  6. Add two and a half tablespoons butter and knead again. Cover with a damp muslin cloth and set aside to ferment for twenty to twenty-five minutes.
  7. Preheat oven to 180° C. Grease a cake tin with some oil.
  8. Dust the worktop with some flour, place the dough on it and roll. Divide the dough into eight equal portions shaped into balls. Make a cavity in the centre ensuring that the edges are thin, while the center is thick. Stuff cooked potato mixture in the center and top it up with vada pav chutney. Shape into smooth balls.
  9. Place the stuffed vada pavs in the greased tin, cover with a damp muslin cloth and set aside to prove for fifteen minutes.
  10. Brush the proved vada pavs with some milk. Place the tin in the preheated oven and bake for fifteen to twenty minutes.
  11. Remove from oven, brush with the melted butter, remove from the tin and serve hot.

Nutrition Info

Calories 2735
Carbohydrates 505.1
Protein 75.3
Fat 46.1
Other Fiber Zinc- 5.7mg
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