Baked Vada Pav

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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!

Prep Time30

Cook Time50

Resting Time2

Total Time3 20

Course: Appetizer, Breads, Sides

Cuisine: Indian, Maharashtrian

Diet: Vegan, Vegetarian

Servings:

Calories: 174kcal

Author: Smruti

Ingredients

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