• Amita Garg

Baked Batata Vada




VadaPav [a popular Maharashtrian snack] is one snack we can not resist in rains. Generally, it is fried but this time try healthy non fried vada pav without compromising the taste.

For a long time, I am thinking, how to make vada pav healthier and why not bake instead of frying. Now, I tried and wrap it in wheat bread, I am amazed at how the baked vada pav with wheat bread is so amazing.

Author-Amita Garg

Preparation Time-2-3 hours

Cooking Time half an hour

Serving 4

Ingredients-

For Whole wheat Pav-

  • 11/2 cup Whole Wheat Flour

  • 11/2 tsp. yeast

  • 1 tsp Sugar

  • 1 tsp Salt

  • 200 ml Water

  • 2 tbs olive oil

  • 2 tbs Milk

For Stuffing-

  • 250 gm boiled potatoes

  • 7 Garlic cloves

  • 1-inch piece ginger

  • 2 Green chili

  • 2 tab Sp. oil

  • 1 pinch asafoetida

  • 1 t Sp. mustered seeds

  • 1/2 t Sp. Cumin seeds

  • 5 Curry Pattas

  • 1/2 tsp.turmeric

  • 3 t Sp. Gram flour

  • Salt to taste

  • 8 tsp Peanut Garlic Chutney

How to Make-

For Stuffing-

  1. In a small grinder take green chilies (chopped), chopped ginger, and chopped garlic. Add little water and make a fine paste.

  2. In a pan heat oil, add asafoetida, mastered seeds and curry patta and let them crackle.

  3. then add ½ teaspoon cumin seeds cook for 1 minute.

  4. Now add the ginger, garlic, green chili paste, mix and stir.[The paste will splutter, so be careful]

  5. Add turmeric powder and mix well.

  6. Add boiled mashed potatoes, mix very well.

  7. Add roasted gram flour, stir continuously, and cook for 2-3 minutes.

  8. Add salt and mix well.

  9. Slightly cool down and make round balls.

For Pav-

  1. In a bowl, mix yeast and sugar with lukewarm water. Rest until yeast froths.

  2. In a bowl, mix wheat flour, salt, oil, and activated yeast. Add water and knead the soft dough, add some oil, cover, and let it rest until it doubles in volume.

  3. Punch it and release the air. Knead once again and keep for half an hour.

  4. Divide the dough into 8 equal portions.

  5. Roll each dough ball in a small disc, place peanut garlic chutney and potato stuffing. Cover all the edges and make balls.

  6. Place vada pav on a greased baking tray or lined with parchment paper. Let them rest for half an hour.

  7. Preheat the oven at 200 °C

  8. Now brush the vada pav with milk

  9. Bake vada pavs in a preheated oven for 25 minutes or slightly golden.

  10. Take it out, brush the baked vada pav with butter. Allow them to cool on a wired rack.

  11. Cut into half and serve.

Step By Step Recipe of Baked Vada pav-

For Vadas:

In a small grinder take green chopped chilies, chopped ginger, and chopped garlic. Add little water and make a fine paste. In a pan heat oil, add asafoetida, mustard seeds and curry patta and let them crackle. Add ½ teaspoon cumin seeds cook for 1 minute.

Now add the ginger, garlic, green chili paste, mix, and stir.[The paste will splutter, so be careful] Add turmeric powder and mix well. Add boiled mashed potatoes, mix very well.

Add roasted gram flour, stir continuously, and cook for 2-3 minutes. Add salt and mix well. Slightly cool down and make round balls.

For Pav-

In a bowl, mix yeast and sugar with lukewarm water. Rest until yeast froths. In a bowl, mix wheat flour, salt, oil, and activated yeast. Add water and knead the soft dough, add some oil, cover, and let it rest until it doubles in volume.

Punch it and release the air. Knead once again and keep for half an hour. Divide the dough into 8 equal portions. Roll each dough ball in a small disc, place peanut garlic chutney and potato stuffing. Cover all the edges and make balls.

Roll each dough ball in a small disc, place peanut garlic chutney and potato stuffing. Cover all the edges and make balls. Place vada pav on a greased baking tray or lined with parchment paper. Let them rest for half an hour.

Preheat the oven at 200 °C. Now brush the vada pav with milk. Bake vada pavs in a preheated oven for 25 minutes or slightly golden. Bake vada pavs in a preheated oven for 25 minutes or slightly golden. Take it out, brush the baked vada pav with butter. Allow them to cool on a wired rack. Cut into half and serve.







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