Baked Vada Pav by Tarla Dalal
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From outside, it 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 Baked Vada Pav!
Recipe Description for Baked Vada Pav / How To Make Baked Vada Pav
- 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.
- 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.
- 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.
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