Baked Vada Pav Recipe

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Baked Vada Pav is a healthy version of authentic vada pav. These vada pav has an irresistible taste and is more healthy as it is baked. It is quick and easy to make. Try this healthy dish for your family members.

Ingredients

For The Dough

2 cupsplain flour (maida)
1 tspdry yeast
1 tspsugar
1 tbspsoft butter
saltto taste

For The Potato Stuffing

1 1/4 cupsboiled , peeled and mashed potatoes
1 tbspoil
1/2 tspmustard seeds ( rai / sarson)
4curry leaves (kadi patta)
1/4 cupfinely chopped onions
1 tspgarlic (lehsun) paste
2 tspfinely chopped green chilies
1/4 tspturmeric powder (haldi)
1 tbspfinely chopped coriander (dhania)
1 tsplemon juice
saltto taste

To Be MOther Ingredients

8 tspdry garlic chutney
for brushingmelted butter

For Dry Garlic Chutney

1/4 cuproughly chopped garlic (lehsun)
2 tspoil
1/4 cupgrated dried coconut
1/4 cupchili powder
saltto taste

Directions

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 it aside for 10 minutes.
In a bowl add plain flour, butter, salt and yeast-sugar mixture and mix it well and knead it into a soft dough by using approx. ½ cup of warm water.
Cover the dough with a damp muslin cloth and keep it aside for 20 minutes.

For the potato stuffing

Heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves and when the seeds crackle, add the onions, garlic paste, green chilies and turmeric powder, and fry on a medium flame for 30 seconds.
Add the potatoes, coriander, lemon juice, and salt, mix it well and cook on a medium flame for 1 to 2 minutes and stir occasionally.
Divide the potato stuffing into equal portions and keep it aside.

For the garlic chutney

Heat the oil in a small broad non-stick pan, add the garlic and fry on a medium flame for 1 minute.
Switch off the flame, add the coconut and mix it well and transfer the mixture to a plate and allow it to cool completely.
Once cooled, blend in a mixer along with the chili powder and salt and blend into a smooth powder.
Store in an air-tight container and keep it aside for later use.

How to proceed

Divide the dough into 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 center, 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 it aside in a warm place for 25 minutes.
Remove the muslin cloth and bake them in a preheated oven at 200°C (400°F) for 18 to 20 minutes.
Serve it hot with green chutney.

Nutrient values per baked vada pav