How to make Baked Vada Pav - SK Khazana -
Now weight watchers also can enjoy this popular street food without any guilt
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Fresh yeast (ताज़ी यीस्ट/ ख़मीर )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Baked Vada Pav - SK Khazana checkout Mashed Potatoes with Beetroot Wafers, Aloo Puff, Bread rolls, Potato Papad - SK Khazana . You can also find more Snacks and Starters recipes like Patta Gobhi Manchurian Chicken and Spinach Sliders Dalia Porridge - SK Khazana vada pav
Baked Vada Pav - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Baked Vada Pav - SK Khazana Recipe
Medium potatoes boiled, peeled and mashed 4
Fresh yeast 1 tablespoon
Castor sugar 1 1/2 teaspoons
Refined flour 1 1/2 cups for dusting
Salt to taste
Milk to brush + tablespoons
Melted butter to brush + teaspoons
Oil 2 teaspoons
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves 7-8
Green chilli-ginger paste 1 teaspoon
Turmeric powder 1/4 teaspoon
Lemon juice 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Vada pav chutney as required
Method
Step 1
Take yeast in a bowl, add castor sugar and 2 tbsps warm water, mix well and keep aside for 5-7 minutes to activate.
Step 2
To make the dough take refined flour in a large bowl. Add the activated yeast and salt and mix well. Add milk and mix well. Add sufficient water and knead to soft dough.
Step 3
Keep the dough on the worktop and knead stretching the dough lightly. Add melted butter and knead again. Cover with a damp muslin cloth and keep aside to prove for 20-25 minutes.
Step 4
To make vada mixture, heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, curry leaves and green chilli-ginger paste, mix and saute for 1 minute. Add turmeric powder and salt and mix well.
Step 5
Add potatoes and mix. Add lemon juice and coriander leaves and mix well. Divide the mixture into equal portions.
Step 6
Knock back the dough. Dust the worktop with some flour, place the dough on it and divide the dough into equal portions and shape them into balls.
Step 7
Spread each ball in your palm, sprinkle some vada pav chutney and place a portion of the potato mixture over it. Gather the edges of the dough and press to seal. Shape them into smooth balls.
Step 8
Preheat the oven to 180º C. Grease an aluminum tin.
Step 9
Place the stuffed vada pavs in the greased aluminum tin, cover with a damp muslin cloth and set aside to prove for 15 minutes.
Step 10
Brush the proved vada pavs with some milk, place the tin in the preheated oven and bake for 15-20 minutes.
Step 11
Remove from oven, brush with the melted butter, remove from the tin, arrange them on a serving platter and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
