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BAKED VADA PAV

In this recipe, we will be seeing a less oily version of the iconic Vada Pav. Instead of frying the vada, we will be baking the masala inside the bun.
Prep Time15 mins
Active Time45 mins
Resting Time2 hrs 30 mins
Total Time4 hrs
Course: Chaat, dinner
Cuisine: Street Food
Keyword: Baked, Bun, How to make Baked Vada Pav?, How to mke Vada Pav at Home?, Mumbai Vada Pav, Stuffed Baked Vada Pav, Vada Pav
Yield: 12 pieces
Author: SAI SMRITHI

Materials

  • 3 tbsp Milk To brush on buns
  • 3 tbsp Softened Butter To brush on buns
  • 2 tbsp Toasted Sesame Seeds Garnish (optional)

Pav / Bun Dough

  • 4 Cups All Purpose Floor See notes 1
  • 1 1/4 tbsp Instant Dry Yeast See notes 2 if using active dry yeast
  • 1 3/4 Cups Lukewarm Water See notes 3
  • 2 tbsp Vegetable Oil
  • 2 tbsp Sugar
  • 1 1/2 tsp Salt

Potato filling

  • 2 Potatoes Large
  • 1/4 tsp Turmeric Powder
  • 1/2 inch Ginger
  • 7-8 Curry Leaves
  • 1 tsp Mustard Seeds
  • 1/2 tsp Asafoetida
  • 1-2 Green Chillies
  • 5-6 Garlic Cloves
  • 2 tbsp Coriander leaves
  • Salt To taste

Instructions

For Preparing Pav/Bun

  • Measure the given amount of flour and set it aside.
    Baked Vada Pav13
  • In a large mixing bowl, take 3/4 of the total measured flour, and add 1 1/4 tbsps of instant dry yeast to it. We will add the remaining flour while kneading.
    Baked Vada Pav12
  • Add the given amount of salt and sugar to it. While adding salt, make sure it does not fall directly on top of the yeast as this can sometimes kill the yeast. Mix these together with a fork or spoon.
    Baked Vada Pav18
  • Make a well in the centre and add 2 tbsps of vegetable oil. Mix it into the flour mixture.
    Baked Vada Pav17
  • Now, gradually add the lukewarm water and start kneading. Also add in the rest of the flour while kneading. Don't add all the water all at once, as sometimes we will get a cohesive dough without using the entire amount of water. Knead for 6-8 minutes or until you get a soft ball of dough.
    Baked Vada Pav16
  • Now place the dough ball in a well oiled vessel. Cover the vessel with a lid, plate or a damp cloth and place it in a warm and moist place.
    Baked Vada Pav23
  • Allow the dough to rest for about 2 hours or until it has doubled in size.
    Baked Vada Pav21
  • Gently punch the dough to release the air trapped inside.
    Baked Vada Pav28
  • Transfer the dough to a dusted work surface, and knead it for a minute. I then divided my dough ball into two pieces, and set one aside. And further divided the half into 6 equal pieces. Do the same with the other half too.
    Baked Vada Pav15

Making the potato filling

  • Crush the garlic cloves, ginger and green chillies using a mortar and pestle (I didn't have one of those, so I just used my rolling pin).
    Baked Vada Pav2
  • Heat oil in a kadai, and add mustard seeds. Allow them to splutter.
    Baked Vada Pav11
  • Once the mustard seeds start spluttering, add curry leaves and asafoetida.
    Baked Vada Pav6
  • Lastly, add the crushed garlic, ginger and green chillies along with turmeric powder.
    Baked Vada Pav7
  • Finally, add the boiled, mashed and peeled potatoes to this. Add the chopped coriander leaves, and salt. Mix it all together. And allow this filling to cool down a bit. Once it is cool, divide it into 12 balls.
    Baked Vada Pav9

Assembling the vada pav

  • Prepare the baking dishes by placing parchment paper on the bottom, and rubbing butter on the sides. I baked it in three batches, as my baking dishes were not too big. However, if you have bigger dishes, divide the dough balls accordingly.
    Baked Vada Pav27
  • Take the divided dough balls, and flatten it on the palm of your hand.
    Baked Vada Pav
  • Place a teaspoon of the garlic vada pav powder. Note the way I have flattened the dough, with a depression in the centre where we will place our filling, and thin edges for easy folding.
    Baked Vada Pav20
  • Place the potato filling ball on top of the garlic vada pav powder.
    Baked Vada Pav30
  • Fold the edges to cover the filling, pinch and close them.
    Baked Vada Pav29
  • Tuck the pinched part in.
    Baked Vada Pav31
  • Place it into the baking dish, leaving atleast 1 inch distance between the buns for them to rise. Cover the baking dish with a moist cloth and let it sit for half hour.
    Baked Vada Pav25
  • Preheat the oven to 200 deg C, and in the meantime, brush milk on top of the buns and sprinkle sesame seeds. Bake these in the preheated oven for 20 minutes. Then take them out, brush butter on top of the buns, and bake for another 10 minutes at 180 deg C. Take it out, let it cool for 5-10 minutes before serving.
    Baked Vada Pav26

Notes

  1. If you are reluctant to include too much maida (all purpose flour) in your diet, substitute maida with wheat flour in 1:1 ratio. For 4 cups of flour, use 2 cups AP flour and 2 cups wheat flour. Sprinkle a little more water when kneading, as wheat absorbs more water. 
  2. If you are using active dry yeast, take the given amount of yeast, with the given amount of sugar along with lukewarm water in a bowl. Mix it well until the yeast dissolves, and let it bloom for 10 minutes. Then add the yeast water to the other ingredients and start kneading. 
  3. Lukewarm water here refers to water that is just hot enough that you can put your finger in it without shouting ow that's hot. It is very important that the water is not too hot or too cold for the yeast to survive.