Baked Vada Pav, Stuffed Vada Pav
by Tarla Dalal
baked vada pav recipe | Indian masala bun | stuffed vada pav | with 48 amazing images.
baked vada pav recipe | Indian masala bun | stuffed vada pav is a unique way of serving the authentic Maharashtrian vada pav. Learn how to make Indian masala bun.
To make baked vada pav, for the dough combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into soft dough using approx. ½ cup of warm water. Cover the dough with a damp muslin cloth and keep aside for 20 minutes. For the potato stuffing, meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves. When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30 seconds. Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the potato stuffing into 8 equal portions. Keep aside. Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms. Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney. Bring all the sides together and roll it between your palms into a ball and slightly flatten it. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes. Serve hot brushed with melted butter.
From the outside, Indian masala bun looks like a bread roll, but when you bite into it, it is a vada pav. That makes this lovely dish appeal to both camps – the sandwich lovers and the vada pav fans!
Bread dough is layered with garlic chutney and stuffed with a peppy potato mixture before being baked to a perfectly golden colour, which makes it look and smell irresistible. A brushing of butter is the final master stroke, which makes it impossible to wait for your turn to grab a stuffed vada pav!
If you are not going to have baked vada pav immediately after baking, allow it to cool completely and store it in an airtight container. Warm it in the oven for five minutes just before serving.
Tips for baked vada pav. 1. Sieve the maida if necessary before use. It should be free of lumps. 2. Use only a damp muslin cloth to cover the dough so it doesn’t turn dry. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. 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. 5. The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home. 6. Ensure that there are no cracks on the surface while shaping and rolling the pav. 7. 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.
Enjoy baked vada pav recipe | Indian masala bun | stuffed vada pav | with step by step photos.
Baked Vada Pav, Stuffed Vada Pav recipe - How to make Baked Vada Pav, Stuffed Vada Pav
Resting time: 45 minutes Preparation Time: Cooking Time: Baking time: 23 to 25 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 8 baked vada pavs
For The Dough
2 cups plain flour (maida)
1 tsp dry yeast
1 tsp sugar
1 tbsp soft butter
salt to taste
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
Other Ingredients For Baked Vada Pav
8 tsp dry garlic chutney
melted butter for brushing
For the dough
- For the dough
- Combine the dry yeast, sugar and 2 tbsp of lukewarm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
- Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into soft dough using approx. ½ cup of warm water.
- Cover the dough with a damp muslin cloth and keep aside for 20 minutes.
For the potato stuffing
- For the potato stuffing
- Meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves.
- When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30seconds.
- Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the potato stuffing into 8 equal portions. Keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}baked vada pav{/span}, divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms.
- Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney.
- Bring all the sides together and roll it between your palms into a ball and slightly flatten it.
- Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes.
- Remove the muslin cloth and bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes.
- Serve the {span class="bold1"}baked vada pav{/span} hot brushed with melted butter.
Baked Vada Pav Video by Tarla Dalal
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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.
-
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.
-
Use only a damp muslin cloth to cover the dough so it doesn’t turn dry.
-
To reduce cooking time, you can boil potatoes in a microwave.
-
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.
-
The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home.
-
Ensure that there are no cracks on the surface while shaping and rolling the pav.
-
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.
-
Add 1 tsp sugar.
-
Add 2 tbsp warm water.
-
Cover it with a lid and keep aside for 10 minutes.
-
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.
-
Add 1 tbsp soft butter.
-
Add salt to taste.
-
Add yeast-sugar mixture.
-
Mix well.
-
Knead it into soft dough using approx. ½ cup of warm water. The quantity of water often depends on the quality of the flour.
-
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.
-
Add 1/2 tsp mustard seeds ( rai / sarson).
-
Add 4 curry leaves (kadi patta).
-
When the seeds crackle, add 1/4 cup finely chopped onions.
-
Add 1 tsp garlic (lehsun) paste.
-
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.
-
Add 1/4 tsp turmeric powder (haldi).
-
Sauté on a medium flame for 30 seconds.
-
Add 1 1/4 cups boiled , peeled and mashed potatoes.
-
Add 1 tbsp finely chopped coriander (dhania).
-
Add 1 tsp lemon juice.
-
Add salt to taste.
-
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- 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.
-
Roll a portion into a ball.
-
Flatten it into a 100 mm. (4”) diameter circle and place it on your palms.
-
Place a portion of the potato stuffing in the centre.
-
Top it evenly with 1 tsp of dry garlic chutney.
-
Bring all the sides together.
-
Roll it between your palms into a ball. Ensure that there are no cracks on the surface.
-
Slightly flatten it. Do not flatten it too much.
-
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.
-
Repeat to shape the remaining 7 more stuffed vada pavs.
-
Cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes.
- After 25 minutes, the buns will rise slightly.
-
Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes.
-
Brush with little melted butter.
-
Serve baked vada pav recipe | Indian masala bun | stuffed vada pav hot.
| Energy | 173 cal |
| Protein | 3.4 g |
| Carbohydrates | 25.1 g |
| Fiber | 0.5 g |
| Fat | 6.5 g |
| Cholesterol | 5.6 mg |
| Vitamin A | 138 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 4 mg |
| Folic Acid | 3.3 mcg |
| Calcium | 18.1 mg |
| Iron | 1 mg |
| Magnesium | 20.2 mg |
| Phosphorus | 45.5 mg |
| Sodium | 23.1 mg |
| Potassium | 81.4 mg |
| Zinc | 0.3 mg |
Tarla mam thank you so much for this wonderful dish. I made it today and it turned out very nice in taste and texture.
Do u have any alternative flour as maida does not suits me
Do you have any alternative for Yeast, if we don''t want to use Yeast
mam pls let me know how can I do on stove top.
I tried this recipe last week and it turned out really well. Excellent measurements and simply delicious. Thanks
I will definitely try this recepie. But if I am using active yeast how much quantity should I be taking? Will it be the same. Please advise.
Made them yesterday and believe me when I say this that it was loved and appreciated by my kids ... Who like most kids are fussy.... They wanted the authentic looking vada pao..... They loved it and relished every bite of it.... Thank you so much for the amazing recipe
Hello Tarlaji.... can I put cows ghee instead of butter and how much....
Hello I saw the bread on Star Plus, am licing in the OK where will i get this flour to bake these bread or indian food stuff so i can buy online... pllease thanks. Monica Mills (Singh)