Tuesday, January 28, 2020

How to make Vada Pav at home | Stuffed Baked Vada Pav

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Back in 2014, when we were moving to Pune, Amit was super excited. No, it was not the city, nor the people here. It was neither his new job nor his new designation. It was the thought of eating vada pav daily. For the first few days, he went crazy for vada pavs. When I objected that it’s too much of oil to eat, he asked me to make him a baked vada pav. I knew he was just trying to push me away from his love for vada pav.

A few days back Amit’s old known friend was visiting Pune, his home town. A meeting was inevitable with this friend who happens to be a great admirer of my baking recipes. The day he landed in Pune, he called up to notify his intention of eating something baked from me.

This was the time for me to delight a long time follower and a friend meeting after almost 8 years. I was clueless about what to make and continued to contemplate. Remembered the famous expression “when the going gets tough, the tough get going”.

A Maharashtrian friend was visiting, so thought of making something that carries the regional flavor. But, this snack needed to be a baked item, a healthy baked item.

Stuffed Baked Vada Pav

The first thought was to make Pav Bhaji with homemade pav bun. But I scrapped this idea, somehow it did not excite me. The next thought was to make stuffed aloo tikki burger with whole wheat burger buns. Again had to scrap this idea as there was nothing authentic Maharashtrian in this.

Amit once again suggested and reminded me of his old demand of stuffed baked vada pav. This time I really took his suggestion seriously.  Applied my baker’s mind and prepared Whole-wheat baked Vada pav recipe. This sounds interesting na?

What is vada pav?

An aloo bonda (potato vada) wrapped between a pav bun is one of the favorite on-the-go snacks of Maharashtra. Maharashtrian batata vada recipe is a little spicy potato vada that is used in this popular recipe of Mumbai vada pav.

How to make Vada Pav at home?

Once the decision of making baked vada pav became final, I had a clear idea of how to do it. Kneaded the dough and left if for the first rise. In the meantime, I started preparing vada masala. The ingredients are simple. I used mashed boiled potatoes, garlic, coriander leaves, and dry spices. Shaped the pav and baked.

Finally, the famous Mumbai vada pav got a new healthy avatar. Once again pat on my back from my husband and non-stop appreciation from the visiting friend.

The entire evening became so special.

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Baked Vada Pav Recipe

In a bowl, mix yeast and sugar with lukewarm water. Let the solution rest until yeast froths.

Activated Yeast

In a mixing bowl, take whole wheat flour, salt, oil, and activated yeast solution. Start kneading the dough by adding water. Don’t add suggested water amount all at once. Every flour has different absorption capacity. So adding water little by little will make easy for you to handle the dough.

Take out the dough on a dusted surface and start kneading it till you get a soft and elastic dough. Place the kneaded dough in a greased bowl and cover it with cling wrap. Let it rest at some dry and warm place until the dough doubles in volume.

Dough after kneading

Resting time of the dough depends upon weather conditions. Dry and warm weather is most preferred for the working of the yeast. As it’s rainy season in Pune so the weather is cold and humid. That is why my dough took 40 minutes to rise.

Dough after first rise

Once dough doubles in volume, punch it to release the air. While punching the dough you need to be firm as well as gentle at the same time. Yeast is a living thing and we don’t want to kill it. Now gently fold the dough and divide it into 8 equal portions.

Dough balls

Roll each part into a circular disc. Place peanut garlic chutney, one portion of prepared potatoes stuffing on it and seal all the open edges well.

Dough while shaping

Line the baking tray with parchment paper. Place all the shaped vada pavs on the baking tray with seam side facing down by leaving some space in between. Cover the shaped vada pav with a clean kitchen towel or cling wrap. Let these rest for another 20 minutes (second rise).

Shaped vada pav before baking

Let’s Bake

Meanwhile, keep the Oven for preheating at 200 °C (both the coils on). After 20 minutes resting, brush the vada pav with milk and sprinkle sesame seeds. Bake these Pavs in a preheated oven for 25 minutes.

Shaped vada pav after second rise

Once the crust turns golden brown, take the baking tray out. Brush the baked vada pav with butter immediately and transfer them to a wired rack. Brushing the baked bread with butter or oil help to soften the crust and gives a glaze as well.

Vada pav after baking

Let the baked vada pav rest on a wired rack for some time and then serve with your choice of sauce.

Baked vada pav while resting

A healthier version of a popular Maharashtrian snack is ready. I am in love with the texture of these baked vada pavs.

Texture of vada pav

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Baked Vada Pav
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes
Course: Breakfast, Tea Time
Cuisine: Indian
Servings: 8 Vada Pav

Ingredients

  • 300 gm Whole Wheat Flour
  • 5 gm Active Dry Yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 200 ml Water
  • 2 tbs olive oil
  • 1 tbs Sesame seeds
  • 2 tbs Milk for milk-wash
  • 250 gm Potato stuffing
  • 8 tsp Peanut Garlic Chutney

Instructions

  • In a bowl, mix yeast and sugar with lukewarm water. Let the solution rest until yeast froths.
  • In a mixing bowl, mix wheat flour, salt, oil and activated yeast solution. Knead the dough with water.
  • Place the dough in a greased bowl. Cover it with cling wrap. Let it rest until it doubles in volume.
  • Once the dough rises in volume, punch it and release the air. Divide the dough into 8 equal portion.
  • Roll each dough ball in a small disc, place peanut garlic chutney and potato stuffing. Seal all the edges.
  • Place shaped vada pav on a baking tray lined with parchment paper. Let them rest for 20 more minutes.
  • After 20 minutes of resting, brush the vada pav with milk and sprinkle sesame seeds.
  • Meanwhile preheat the oven at 200 °C (both the coils on).
  • Bake vada pavs in a preheated oven for 25 minutes.
  • After 25 minutes, take the baking tray out, brush the baked vada pav with butter. Allow them to cool on a wired rack. The healthier version of popular Maharashtrian snack is ready.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

26 COMMENTS

26 COMMENTS

  1. Hi,Thanks for the recipe,the taste was perfect just one thing that I didn’t get the golden colour of the pav,what could be the reason?

  2. Hi Sonia Ji

    Can you please guide us by a video for activating the dry yeast ?. or can you please help how long will it take for the yeast to get activated in summer and in rainy days. This could help us as this is the key.

    Regards
    Srinidhi

  3. Hi! Firstly thank you for the receipe. I plan to try making these but I have a doubt. The 200 ml of water mentioned in the ingredients is for activating the yeast, isn’t it? And approximately how much ml of water we need to add additionally while kneading.

    • Atrisha ,

      The water amount given in the recipe is total amount of water required. In case you feel your dough is dry then you can add water accordingly.

      Happy Baking!

  4. Thank you Sonia for this recipe. I have activated yeast so can you plz tell me how much to add??

  5. Hi sonia 🙂 I admire all your healthy bakes everytime! I so wanna tey and attend your workshop but two things stops me.
    To try – yeast as we don’t use yeast at home( religious reasons)
    To attend – usage of yeast a d six months baby!!
    I so wanna give healthy things to my baby when she craves sll these stuffs. Is there any alternative to yeast for breads pavs and buns and pizzas??
    It will be great if you can help 🙂
    Thank you so much ❤️

    • Hello Payal,
      Thanks for liking my work. Your appreciation is my food of encouragement.
      To try – yeast as we don’t use yeast at home( religious reasons) – I get that Payal, however, for bread to really be soft we need to have yeast.
      To attend – usage of yeast a d six months baby!! – I get that too, I believe it is always the child as a priority, learning can happen anytime. However, you may like to check my 30daysbakingchallenge and learn from home only. check this https://anybodycanbake.com/30-days-baking-challenge/
      I so wanna give healthy things to my baby when she craves sll these stuffs. Is there any alternative to yeast for breads pavs and buns and pizzas?? -Sorry Payal, I don’t teach bread without yeast.
      Cheers!
      Sonia

  6. If I want to bake ladi pav in patila on gas will the texture difference will be present or any other difference.
    Also how much time I have to bake on gas as I don’t have OTG Or Microwave

    • Hi Komal,

      If you are planning to bake these buns on the gas stove then chances are you will not get color on crust but there will be no change in texture. Try to use the heavy bottom vessel to bake as it will avoid burning of buns by maintaining temperature.

      It will take approximately 35-40 minutes to bake.

      Happy Baking
      Sonia

  7. Hi sonia,
    I am Trying this recepie now, unfortunately my yeast didn’t activate /forth like yours and I have already kneaded the dough. Any clue how would it turn out to be like?

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Sonia Gupta

Baking Instructor & Food Blogger

I am an award-winning baking instructor and my baking courses are recognized by all baking enthusiastic. I am a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding my forte as one of the top baking instructors when it comes to whole wheat baking, I have gained mastery in eggless and healthy baking. I have trained more than 2000 people in the last 3 years and continues to satisfy my desire to transform "HomeMakers into HomeBakers".

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