Baked Vada Pav,
Recipe Link : https://www.tarladalal.com/Baked-Vada-Pav–How-To-Make-Baked-Vada-Pav-40426r
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Baked Vada Pav / How to make Baked Vada Pav
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! If you are not going to have this 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.
Preparation Time: 15 minutes.
Cooking Time: 10 minutes.
Makes 8 baked vada pavs.
Baking Temperature: 200°C (400°F).
Baking Time: 23 to 25 minutes.
Resting Time: 45 minutes.
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
1¼ cups boiled, peeled and mashed potatoes
1 tbsp oil
½ tsp mustard seeds (rai / sarson)
4 curry leaves (kadi patta)
¼ cup finely chopped onions
1 tsp garlic (lehsun) paste
2 tsp finely chopped green chillies
¼ tsp turmeric powder (haldi)
1 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
Salt to taste
Other ingredients
8 tsp dry garlic chutney
Melted butter for brushing
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
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
1. 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.
Serve hot brushed with melted butter.
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