The delicious vada pav in a baked avatar.
BAKED VADA PAV
Ingredients
1 tbsp fresh yeast
1½ tsps castor sugar
Water as required
1½ cups refined flour
Salt to taste
2 tbsps milk + for brushing
Water as required
2 tsps melted butter + for brushing
1 tsp mustard seeds
¼ tsp asafoetida
7-8 curry leaves
1 tsp green chilli- ginger paste
¼ tsp turmeric powder
Salt to taste
1 tsp lemon juice
1 tbsp fresh coriander leaves
Vada pav chutney as required
Method
1. Add castor sugar and 2 tbsps warm mater to the yeast and keep aside to activate.
2. To make the dough take refined flour in a large bowl. Add the activated yeast, salt and mix well. Add milk and sufficient water and knead to a soft dough. Add butter and knead again. Cover with a muslin cloth and keep aside for proving for 20-25 minutes.
3. To make vada mixture, heat oil in a nonstick pan. Add mustard seeds, asafoetida, curry leaves, green chilli-ginger paste, turmeric, salt and mix well. Add potatoes, lemon juice and fresh coriander and mix.
4. Dust the worktop with some flour, place the dough on it and roll. Divide the dough into eight equal portions shaped into balls. Make a cavity in the centre and sprinkle some vada pav chutney and add a portion of the potato mixture. Shape into smooth balls.
5. Place the stuffed vada pavs in a greased aluminium tin, cover with a damp muslin cloth and set aside to prove for fifteen minutes.
6. Brush the proved vada pavs with some milk. Place the tin in the preheated oven and bake for fifteen to twenty minutes.
7. Remove from oven, brush with the melted butter, remove from the tin and serve hot.
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