Baked Vada Pav



Prep Time




Baking/Cooking Time

45 mnts

Baking Temp

200 /230 for pav

Baking Temp Details




Short Recipe Description

A truly Mumbaia vada pav with no fried vada

Additional Categories


For dough
plain flour 2 cup
lukewarm water 3/4 cup
sugar 2 tsp
salt 3/4 tsp
butter 2 tbsp
yeast 1 tsp
a few drops of masala bread essence
Sukhi chatney
dry red chilli 8/10 ps
sesame seeds 4 tbsp
garlic 8 pod
peanuts 4 tbsp
dry coconut 4 tbsp grated
salt 1tsp
kashmiri red chilli powder 2 tsp
Aloo masala
boiled potato 4/6 nos
ginger garlic chili paste 3 tbsp
red chili powder 1 tsp
turmaric 1/2 tsp
lemon juice 1 tsp
salt as per u r taste
green coriander chopped
musterd seeds 1 tsp
2 tbsp oil

For dough
sprinkle yeast over 1/4 cup lukewarm water and add sugar let it be activated now mix flour salt and rest of water and start kneading at first it feels very sticky add some dry flour if u feel it much sticky once u get a nice dough ball add butter and Fb masala bread essence a few drops and then again knead it for next 5 mnts the total kneading time is 15/12 mns .Once done make a ball and keep in a greased big bowl and cover it with a cloth or cileng wrap the bowl .Let it be get double in size it take around 40/60 mnts .
Sukhi chataney
dry roast all the ingredients except kashmiri laal mirch powder and cool them completly and then grind them once grind add salt and kashmiri dry chili powder .Store in a airtight container
Aloo masala
heat the oil crackle musterd seeds add curry leaves and then saute ginger gaelic paster and then crushed potatoes and add all spices cook for 3/4 mnts and then add lemon jiuce and chopped coriender .


Once dough became double in size punch it now kneads it for 2-3 mnts and then scales it for 65/70 grm balls , Now sprinkle some flour on your palm and spread the dough ball and put 1 tbsp sukhi chutney now put a lemon size aloo masala ball over it and let it pack as a ball keeps in a greased tray to keeping distance in btw every vada pav . Let them proof again for the next 30 mnts .Preaheat your oven at the highest point mine one is 230 now brush the vada pav with milk and bake at 230 on both Rodas for 15/20 mnts until top gets good golden colour now bake on the bottom rod for next 15 mnts reduce the temperature at this point bake on 200/180 once done take the tray out and brush the vada pav with melted butter nicely and transfer on wire rack.It's ready for serving . Serve with fried green chili and a bit of sukhi chutney

Baker Tips/Notes

keep an eye once you get the golden top cover with foil paper if u feel that top going be dark.
never reheat it more than 20 seconds at once

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