Baked Vada Pav, Stuffed Vada Pav recipe with step by step photos
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What is baked vada pav made of?-
Baked vada pav is made of 2 cups plain flour (maida), 1 tsp dry yeast, 1 tsp sugar, 1 tbsp soft butter and salt to taste.
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For The Potato Stuffing
1 1/4 cups boiled , peeled and mashed potatoes
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
4 curry leaves (kadi patta)
1/4 cup finely chopped onions
1 tsp garlic (lehsun) paste
2 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
salt to taste
Tips for baked vada pav-
Sieve the maida if necessary before use. It should be free of lumps.
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Use only a damp muslin cloth to cover the dough so it doesn’t turn dry.
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To reduce cooking time, you can boil potatoes in a microwave.
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We would recommend the use of chopped green chillies for an authentic flavour, but if you wish you can replace it with green chilli paste.
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The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home.
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Ensure that there are no cracks on the surface while shaping and rolling the pav.
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Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other.
For the yeast mixture-
For the yeast mixture, add 1 tsp dry yeast in a bowl.
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Add 1 tsp sugar.
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Add 2 tbsp warm water.
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Cover it with a lid and keep aside for 10 minutes.
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This is how the yeast mixture looks after 10 minutes. It has been well activated and has turned frothy.
For the dough of baked vada pav-
For the dough of baked vada pav recipe | Indian masala bun | stuffed vada pav, add 2 cups plain flour (maida) in a deep bowl. Sieve the maida if necessary before use. It should be free of lumps.
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Add 1 tbsp soft butter.
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Add salt to taste.
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Add yeast-sugar mixture.
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Mix well.
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Knead it into soft dough using approx. ½ cup of warm water. The quantity of water often depends on the quality of the flour.
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Cover the dough with a damp muslin cloth and keep aside for 20 minutes. This is for the dough to rise slightly.
For the potato stuffing of baked vada pav-
For the potato stuffing of baked vada pav recipe | Indian masala bun | stuffed vada pav, heat 1 tbsp oil in a broad non-stick pan.
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Add 4 curry leaves (kadi patta).
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When the seeds crackle, add 1/4 cup finely chopped onions.
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Add 1 tsp garlic (lehsun) paste.
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Add 2 tsp finely chopped green chillies. We would recommend the use of chopped green chillies for an authentic flavour, buy if you wish you can replace it with green chilli paste.
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Add 1/4 tsp turmeric powder (haldi).
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Sauté on a medium flame for 30 seconds.
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Add 1 1/4 cups boiled , peeled and mashed potatoes.
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Add 1 tbsp finely chopped coriander (dhania).
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Add 1 tsp lemon juice.
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Add salt to taste.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Divide the potato stuffing into 8 equal portions. Keep aside.
How to make baked vada pav-
To make baked vada pav recipe | Indian masala bun | stuffed vada pav, divide the dough into 8 equal portions.
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Roll a portion into a ball.
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Flatten it into a 100 mm. (4”) diameter circle and place it on your palms.
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Place a portion of the potato stuffing in the centre.
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Top it evenly with 1 tsp of dry garlic chutney.
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Bring all the sides together.
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Roll it between your palms into a ball. Ensure that there are no cracks on the surface.
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Slightly flatten it. Do not flatten it too much.
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Transfer it into a greased baking tray. Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other.
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Repeat to shape the remaining 7 more stuffed vada pavs.
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Cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes.
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After 25 minutes, the buns will rise slightly.
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Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes.
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Brush with little melted butter.
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Serve baked vada pav recipe | Indian masala bun | stuffed vada pav hot.