baked vada pav recipe | Indian masala bun | stuffed vada pav |


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Baked Vada Pav

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.

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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:     8Makes 8 baked vada pavs
Show me for baked vada pavs

Ingredients

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
Method

For the dough

    For the dough
  1. 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.
  2. 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.
  3. Cover the dough with a damp muslin cloth and keep aside for 20 minutes.

For the potato stuffing

    For the potato stuffing
  1. Meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves.
  2. When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30seconds.
  3. Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Divide the potato stuffing into 8 equal portions. Keep aside.

How to proceed

    How to proceed
  1. To make baked vada pav, 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.
  2. Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney.
  3. Bring all the sides together and roll it between your palms into a ball and slightly flatten it.
  4. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes.
  5. Remove the muslin cloth and bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes.
  6. Serve the baked vada pav hot brushed with melted butter.

Baked Vada Pav Video by Tarla Dalal

Baked Vada Pav, Stuffed Vada Pav recipe with step by step photos

If you like baked vada pav

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What is baked vada pav made of?

  1. 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.  
  2. For The Potato Stuffing
    1 1/4 cups boiled , peeled and mashed potatoes
    1 tbsp oil
    1/2 tsp mustard seeds ( rai / sarson)
    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

  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.

For the yeast mixture

  1. For the yeast mixture, add 1 tsp dry yeast in a bowl. 
  2. Add 1 tsp sugar.
  3. Add 2 tbsp warm water. 
  4. Cover it with a lid and keep aside for 10 minutes.
  5. 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

  1. 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.
  2. Add 1 tbsp soft butter.
  3. Add salt to taste.
  4. Add yeast-sugar mixture.
  5. Mix well.
  6. Knead it into soft dough using approx. ½ cup of warm water. The quantity of water often depends on the quality of the flour.
  7. 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

  1. 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.
  2. Add 1/2 tsp mustard seeds ( rai / sarson).
  3. Add 4 curry leaves (kadi patta).
  4. When the seeds crackle, add 1/4 cup finely chopped onions.
  5. Add 1 tsp garlic (lehsun) paste.
  6. 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.
  7. Add 1/4 tsp turmeric powder (haldi).
  8. Sauté on a medium flame for 30 seconds.
  9. Add 1 1/4 cups boiled , peeled and mashed potatoes.
  10. Add 1 tbsp finely chopped coriander (dhania).
  11. Add 1 tsp lemon juice.
  12. Add salt to taste.
  13. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  14. Divide the potato stuffing into 8 equal portions. Keep aside.

How to make baked vada pav

  1. To make baked vada pav recipe | Indian masala bun | stuffed vada pav, divide the dough into 8 equal portions.
  2. Roll a portion into a ball.
  3. Flatten it into a 100 mm. (4”) diameter circle and place it on your palms.
  4. Place a portion of the potato stuffing in the centre.
  5. Top it evenly with 1 tsp of dry garlic chutney.
  6. Bring all the sides together.
  7. Roll it between your palms into a ball. Ensure that there are no cracks on the surface. 
  8. Slightly flatten it. Do not flatten it too much.
  9. 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. 
  10. Repeat to shape the remaining 7 more stuffed vada pavs.
  11. Cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes. 
  12. After 25 minutes, the buns will rise slightly.
  13. Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes.
  14. Brush with little melted butter.
  15. Serve baked vada pav recipe | Indian masala bun | stuffed vada pav hot. 

Nutrient values (Abbrv) per baked vada pav
Energy173 cal
Protein3.4 g
Carbohydrates25.1 g
Fiber0.5 g
Fat6.5 g
Cholesterol5.6 mg
Sodium23.1 mg

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Reviews

Baked Vada Pav, Stuffed Vada Pav
5
 on 02 Aug 21 11:53 PM


Do u have any alternative flour as maida does not suits me
| Hide Replies
Tarla Dalal    No, there is no substitute to maida.
Reply
03 Aug 21 02:58 PM
Baked Vada Pav / How To Make Baked Vada Pav
5
 on 02 Jul 21 12:39 AM


Do you have any alternative for Yeast, if we don''t want to use Yeast
| Hide Replies
Tarla Dalal    There is no substitute to yeast.
Reply
02 Jul 21 03:20 PM
Baked Vada Pav / How To Make Baked Vada Pav
5
 on 29 Jan 21 10:31 PM


mam pls let me know how can I do on stove top.
| Hide Replies
Tarla Dalal    Dear Vani, We have not tried the recipe on stove top.
Reply
01 Feb 21 10:53 AM
Baked Vada Pav / How To Make Baked Vada Pav
5
 on 10 Jan 21 06:47 PM


I tried this recipe last week and it turned out really well. Excellent measurements and simply delicious. Thanks
| Hide Replies
Tarla Dalal    Thank you for your kind words. Please keep trying more recipes and sharing your comments with us.
Reply
11 Jan 21 08:38 PM
Baked Vada Pav / How To Make Baked Vada Pav
5
 on 27 May 20 05:23 PM


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.
| Hide Replies
Tarla Dalal    Hi, yes it will be the same.
Reply
30 May 20 04:50 PM
Baked Vada Pav / How To Make Baked Vada Pav
5
 on 25 May 20 10:57 AM


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
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words...do try more and more recipes and let us know how you enjoyed it...happy cooking !!
Reply
25 May 20 08:52 PM
Baked Vada Pav / How To Make Baked Vada Pav
5
 on 23 May 20 07:02 PM


Baked Vada Pav / How To Make Baked Vada Pav
5
 on 01 Jul 19 01:08 PM


Hello Tarlaji.... can I put cows ghee instead of butter and how much....
| Hide Replies
Tarla Dalal    It would be better if you use butter, s butter has water proportion which ghee doesn''t have.
Reply
03 Jul 19 04:04 PM
Baked Vada Pav / How To Make Baked Vada Pav
5
 on 18 May 19 12:20 PM


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)
Baked Vada Pav / How To Make Baked Vada Pav
5
 on 23 Apr 19 10:00 PM


How to make this recipe without yeast as we don''t use yeast
| Hide Replies
Tarla Dalal    Hi Madhu, You can try adding equal parts of baking soda and lemon juice instead of yeast.This will not give you the same result but you can still try it out.
Reply
24 Apr 19 09:19 AM
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