Recipes
Baked Vada Pav
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE MASALA BREAD
Prep Time
1:10:(HH:MM)
Serves
4
Baking/Cooking Time
45 mnts
Baking Temp
200 /230 for pav
Baking Temp Details
Celsius
Level
Intermediate
Short Recipe Description
A truly Mumbaia vada pav with no fried vada
Additional Categories
Eggless
INGREDIENTS
|
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 Brushing milk butter |
METHOD
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 .
Assembling
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
