Baked Vada Pav

• It is naturally Vegan.

• The recipe is nut free (check the chutney so they are nut free too).

• These need no frying at all.

• Baked Vada Pav is great for parties; especially to make ahead.

• It is super easy to adjust the spice level of the vada by adjusting the green chili.

• The authentic Mumbai style Vada Pav appears in a whole new form in this recipe.

• The prepared vada pav travels super easily as it is completely packed!

• We make the whole thing from scratch, making it great to swap or adjust the ingredients.

• The recipe works perfectly with homemade chutneys or store bought ones!

• Potatoes: Potatoes are the prime ingredient here. Boil the potatoes and peel them for the recipe. I like to mash them with the tempering however we can use mashed potatoes too.

• Tempering ingredients: The vada mix is tempered with a bunch of spices. These help flavor the potatoes. Mustard seeds, asafetida, urad dal, cumin seeds and curry leaves are perfect. Try to add them all. Also, a pinch of turmeric powder is required to get the yellow color and flavor.

• Ginger, chili, garlic paste: This seasoning paste makes the vada mix spicy and flavorful. I process more garlic, fewer chili and least ginger to make this paste. However, this proportion is easy to change based on how you like it.

• Spices: I only add some salt and sugar. Plus, there is lemon juice and cilantro in the potato mix. These are perfect season the potatoes.

• Dry Garlic Chutney: This is a great ingredient that is always served with vada pav. Traditionally we add this chutney with the vada between the sliced pav. However, given that this is baked vada pav; I like to coat the potato balls in the chutney before adding into the bread dough and rolling. Adjust the amount based on how spicy you want the vada pav. I have used this store bought garlic chutney but feel free to make your own.

• All purpose flour: I like to use all purpose flour for the bread dough. However, wheat flour with added gluten gluten works well too. Or use a combination of all purpose flour or wheat flour.

• Yeast: We can use either instant yeast or active dry yeast in the recipe. Only the method to activate the yeast varies.

• Unsalted Butter and olive oil: The fat we use in this recipe is unsalted butter. However, any neutral oil will work as well, especially to make the recipe Vegan.

• Salt and Sugar: A combination of salt and sugar works to activate and feed the yeast. Plus, more salt is added to make the bread flavorful. Along with this, we also add water to activate the yeast.

1- Boil the potatoes in the pressure cooker or instant pot. Peel them and set aside. In a pan heat oil. Add urad dal once the oil is hot and let it fry for a few seconds.

2- Then add mustard seeds, asafetida and cumin seeds. Let the seeds splutter.

3- Now add curry leaves, ginger, chili and garlic paste with turmeric powder. Sauté for a minute on low flame, ensuring nothing burns.

4- Then add the boiled potatoes. Also add salt and half the cilantro leaves.

5- Mash everything well till the mixture is yellow and the potatoes have been mashed completely. Cook for another 2-3 minutes and turn down the flame.

6- Add the remaining cilantro and mix well. Then set aside to cool.

1- In the base of the stand mixture add all purpose flour. Add in instant yeast, salt and sugar.

2- Next add the warm water and unsalted butter (at room temperature).

3- Mix everything using the dough hook till the dough comes together. Knead for another 5 minutes so the dough is soft and supple.

4- Then remove from the stand mixer.

5- Place the dough ball in the bowl lined with oil and rest covered in a warm place.

6- The dough will double in about an hour of resting.

1- Take two tablespoons of the potato mixture and roll into a smooth round.

2- Repeat for the remaining potato mixture and set aside. You should have at least 15 vadas.

3- Then transfer the bread dough to a baking mat.

4- Divide the dough into 15 equal parts and set aside.

5- In a plate add the garlic chutney, add a potato ball in it. Turn around and coat well.

6- Repeat for the remaining balls and set them aside.

7- Take one part of the bread dough. Roll it into a flat round.

8- Add the chutney coated vada in the center.

9- Wrap the sides and form a smooth ball and seal the edges well.

10- Make all the 15 vada pav in the same way.

11- Line a baking tray with parchment paper and spray some non-stick spray or oil. Place the vada pavs leaving an inch between them on all sides. Spray the non-stick spray on them and set aside for an hour in a warm place.

12- While the vada pav rest, preheat oven to 450 F.

13- Once the breads rise, place the tray in the oven for 18-20 minutes, till the tops are brown and they bake completely.

14- Remove the tray and pull the breads apart. Serve with some more garlic chutney, green cilantro chutney and sweet dates tamarind chutney. They are perfect with fried green chili and a side of Masala Chai!

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Baked Vada Pav

Smruti

An easy way to make a classic in a whole new way; Baked Vada Pav takes traditional potato fritter, bread and chutneys and bakes them all into amazingly tasty stuffed rolls.

These are perfect for any party as an appetizer or as a snack. Plus, it can easily become a whole meal too!

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Resting Time 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Appetizer, Breads, Sides

Cuisine Indian, Maharashtrian

Servings 15

Calories 174 kcal

Ingredients

  

1x2x3x

For the Vada

• ▢ 2 russet potatoes (about 1 lb)
• ▢ 3 tablespoon oil
• ▢ 1 teaspoon mustard seeds
• ▢ 1 teaspoon cumin seeds
• ▢ ¼ teaspoon asafetida
• ▢ 2 tablespoon ginger, chili, garlic paste
• ▢ 9-10 curry leaves
• ▢ 1 teaspoon urad dal
• ▢ 1¼ teaspoon turmeric powder
• ▢ 1½ teaspoon salt
• ▢ 1 teaspoon sugar
• ▢ 3-4 cilantro stalks

For the Pav

• ▢ 3 cups all purpose flour
• ▢ 1¼ cup water (warm)
• ▢ 1¼ teaspoon instant yeast
• ▢ 3 tablespoon unsalted butter (room temperature)
• ▢ 1½ tablespoon salt
• ▢ 1 tablespoon sugar

Other Ingredients

• ▢ 3 tablespoon dry garlic chutney

Instructions

 

Make the Vada Mixture

• Boil the potatoes in the pressure cooker or instant pot. Peel them and set aside. In a pan heat oil. Add urad dal once the oil is hot and let it fry for a few seconds.
  2 russet potatoes, 3 tablespoon oil, 1 teaspoon urad dal
• Then add mustard seeds, asafetida and cumin seeds. Let the seeds splutter.
  1 teaspoon mustard seeds, ¼ teaspoon asafetida, 1 teaspoon cumin seeds
• Now add curry leaves, ginger, chili and garlic paste with turmeric powder. Sauté for a minute on low flame, ensuring nothing burns.
  2 tablespoon ginger, chili, garlic paste, 9-10 curry leaves, 1¼ teaspoon turmeric powder
• Then add the boiled potatoes. Also add salt, sugar and half the cilantro leaves.
  1½ teaspoon salt, 3-4 cilantro stalks, 1 teaspoon sugar
• Mash everything well till the mixture is yellow and the potatoes have been mashed completely. Cook for another 2-3 minutes and turn down the flame.
• Add the remaining cilantro and mix well. Set aside to cool.

Make the Bread Dough

• In the base of the stand mixture add all purpose flour. Add in instant yeast, salt and sugar.
  3 cups all purpose flour, 1¼ teaspoon instant yeast, 1½ tablespoon salt, 1 tablespoon sugar
• Next add the warm water and unsalted butter (at room temperature).
  1¼ cup water, 3 tablespoon unsalted butter
• Mix everything using the dough hook till the dough comes together. Knead for another 5 minutes so the dough is soft and supple.
• Then remove from the stand mixer.
• Place the dough ball in the bowl lined with oil and rest covered in a warm place.
• The dough will double in about an hour of resting.

Assemble and Bake the Vada Pav

• Take two tablespoons of the potato mixture and roll into a smooth round.
• Repeat for the remaining potato mixture and set aside. You should have atleast 15 vadas.
• Then transfer the bread dough to a baking mat.
• Divide the dough into 15 equal parts and set aside.
• In a plate add the garlic chutney. Add a potato ball in it. Turn around and coat well.
  3 tablespoon dry garlic chutney
• Repeat for the remaining balls and set them aside.
• Take one part of the bread dough. Roll it into a flat round.
• Add the chutney coated vada in the center.
• Wrap the sides and form a smooth ball and seal the edges well.
• Make all the 15 vada pav in the same way.
• Line a baking tray with parchment paper and spray some non-stick spray or oil. Place the vada pavs leaving an inch between them on all sides. Spray the non-stick spray on them and set aside for an hour in a warm place.
• While the vada pav rest, preheat oven to 450 F.
• Once the breads rise, place the tray in the oven for 18-20 minutes, till the tops are brown and they bake completely.
• Remove the tray and pull the breads apart. Serve with some more garlic chutney, green cilantro chutney and sweet dates tamarind chutney. They are perfect with fried green chili and a side of Masala Chai!

Notes

• Boil whole potatoes: We want the vada stuffing to be dry and not leak through the bread dough. The easiest way to keep it dry is to boil whole potatoes instead of pieces of potato. That way they remain drier than when cut into pieces.
• Adding ginger, chili, garlic paste: Processed paste of aromatics works better than diced or minced add-ins. That way they spread evenly throughout the potato mixture.
• Making mini vada pav: As we make the vada and the pav, it is easy to make them any size. Making each ball of dough and filling half will make twice as much mini vada pav. They are great as a bite size appetizer.
• Gluten and nut free: The recipe is easy to make without gluten and nuts. The vada does not contain either. Using gluten-free flour for the covering and the chutneys will help eliminate gluten. Further, make sure none of the chutneys have nuts to keep it safe for a nut-free diet too.
• Reheating baked vada pav: It is easy to reheat these baked vada pav. Simply place them loosely covered in a preheated oven at 350 F for 4-5 minutes if they are at room temperature. If they have been refrigerated; bake them at the same setting for 8-10 minutes. Apply some water on the tops to keep them from crisping further or drying.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 174kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 6mgSodium: 935mgPotassium: 176mgFiber: 2gSugar: 1gVitamin A: 96IUVitamin C: 15mgCalcium: 20mgIron: 2mg

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