RITIKA NARULA

Baked Vada Pav with whole wheat flour

 

 

Baked version of Vada Pav is a staple in my home. We make it at least once a month and it is something that i make for parties or visitors as it is an excellent make ahead option.  I have tried many designs of vada pav till now. Today i am sharing the one i tried recently with an oval shape. 

 

AuthorRitika NarulaCategory, , DifficultyIntermediate

Yields12 Servings
Prep Time3 hrsCook Time50 minsTotal Time3 hrs 50 mins

For the stuffing :-
 6 potato boiled
 1 onion- chopped
 5 curry leaves
 1/2 tsp rai or mustard seeds
 1 tsp Salt
 2 pinches of asafoetida
 3 tbsp oil
 2 tsp ginger finely chopped
 Green chillies to taste
 1/2 tsp Chaat masala
 1/2 tsp Coriander powder
 1/2 tsp turmeric powder
 1 tsp each of whole of jeera/ cumin seeds, whole coriander and fennel seeds see directions.
For Pav:-
 2 cup whole wheat flour
 2 cup barik sooji
 1.5 tsp instant yeast
 1.5 tsp jaggery powder or khand
 1 cup curd with 1/2 cup of water
 1 tsp Salt
 4 tbsp plus 1 tsp oil
 1.5 cups lukewarm water
For Peanut Chutney :-
 1 garlic pod, roughly chopped
 1 cup peanuts
 1/4 cup coconut
 1/2 tsp salt
 2 tsp red chilli powder
 1/2 tsp garam masala
 1 tbsp oil
 2 tbsp sesame seeds

For stuffing:-
1

Dry roast cumin seeds, coriander seeds and fennel seeds on a griddle or pan for a couple of minutes on a low flame. Remove and crush coarsely using motar and pestle.

2

In a wok heat oil , add hing, curry leaves , slit green chillies. Add rai. add coarse roasted masala of corainder- cumin- fennel seeds. Then ginger. Put boiled potatoes

3

. Crush these slightly. Add turmeric powder, coriander powder , salt mix well. Add chat masala. Switch off flame and let it cool .

4

Do the taste test and adjust masalas as per your taste. The stuffing should be cool before you fill it in the pav.

for the peanut chutney:-
5

In a wok take 1 tbsp oil add 12 cloves garlic chopped after a minute, add peanuts. Roast for a few minutes add 1 tbsp sesame seeds and roast again.

6

Add salt and red chilli powder to taste. Remove from fire and add 1/4 cup dessicated coconut. Mix well. Put on flame for a minute or so. Mix well . Let cool .Pulse in a blender once . Then wait for a few second pulse again. Do not do it all at once or else it will become paste. We want dry chutney so be careful not to blend it continuously.

For the Pav dough :-
7

Take 1/2 cup lukewarm water, add jaggery powder to it . Mix and add yeast to it. Cover and keep aside for 10 minutes.

8

In a bowl, take whole wheat flour, sooji , salt. Mix well

9

Take curd and water and mix well to make fresh buttermilk. Heat 1/2 cup water till hot and add in the buttermilk so that it is lukewarm.

10

Pour dissolved yeast, lukewarm buttermilk and oil in the centre of the dry ingredients. Mix well. Add remaining lukewarm water 2 tbsp at a time and mix everything well. You may require less or more amount of water depending upon the quality of flour used.

11

Cover and Keep aside for 15 minutes.

12

Knead the dough for 6 minutes using dough hook attachment till the dough starts leaving sides of the bowl. Brush little oil on a clean surface/ silicon mat and rub oil in your hands. Take the dough out on a clean surface. Knead for 3 more minutes till it is smooth and pliable.

13

Cover with damp cloth and keep for proofing for 1 hour.

14

After first proof, take the dough out on a clean surface again sprinkled with dry flour. Now deflate it and make a ball. Cover and rest for 15 minutes.

15

After 15 minutes, Divide the dough into equal portions. You can measure 70 to 80 grams each.

16

Form a ball of each portion. Roll in oval shape

17

Place potato filling in the centre.

18

Fold both sides and seal the centre.

19

Place this seam side down . Brush milk on top and sprinkle peanut chutney and sesame seeds on top

20

Using knife make three indention on the top for design.

21

Repeat for other portions .

22

Cover and keep aside in a warm place for 30 minutes.

23

Once the pavs have risen well

24

Preheat oven at 190 degree Celsius in convection or toast mode during last 15 minutes of proofing.

25

Bake in preheated oven at 190 degree for 20 to 25 minutes till golden brown from top.

26

Remove the tray and transfer the pav in serving dish. Serve with peanut chutney and green chillies.

 

A healthier take on the famous street food of Mumbai- baked vada in whole grains pav . The spicy , savoury dish is perfect for your monsoon cravings.

 

Ingredients

For the stuffing :-
 6 potato boiled
 1 onion- chopped
 5 curry leaves
 1/2 tsp rai or mustard seeds
 1 tsp Salt
 2 pinches of asafoetida
 3 tbsp oil
 2 tsp ginger finely chopped
 Green chillies to taste
 1/2 tsp Chaat masala
 1/2 tsp Coriander powder
 1/2 tsp turmeric powder
 1 tsp each of whole of jeera/ cumin seeds, whole coriander and fennel seeds see directions.
For Pav:-
 2 cup whole wheat flour
 2 cup barik sooji
 1.5 tsp instant yeast
 1.5 tsp jaggery powder or khand
 1 cup curd with 1/2 cup of water
 1 tsp Salt
 4 tbsp plus 1 tsp oil
 1.5 cups lukewarm water
For Peanut Chutney :-
 1 garlic pod, roughly chopped
 1 cup peanuts
 1/4 cup coconut
 1/2 tsp salt
 2 tsp red chilli powder
 1/2 tsp garam masala
 1 tbsp oil
 2 tbsp sesame seeds

Directions

For stuffing:-
1

Dry roast cumin seeds, coriander seeds and fennel seeds on a griddle or pan for a couple of minutes on a low flame. Remove and crush coarsely using motar and pestle.

2

In a wok heat oil , add hing, curry leaves , slit green chillies. Add rai. add coarse roasted masala of corainder- cumin- fennel seeds. Then ginger. Put boiled potatoes

3

. Crush these slightly. Add turmeric powder, coriander powder , salt mix well. Add chat masala. Switch off flame and let it cool .

4

Do the taste test and adjust masalas as per your taste. The stuffing should be cool before you fill it in the pav.

for the peanut chutney:-
5

In a wok take 1 tbsp oil add 12 cloves garlic chopped after a minute, add peanuts. Roast for a few minutes add 1 tbsp sesame seeds and roast again.

6

Add salt and red chilli powder to taste. Remove from fire and add 1/4 cup dessicated coconut. Mix well. Put on flame for a minute or so. Mix well . Let cool .Pulse in a blender once . Then wait for a few second pulse again. Do not do it all at once or else it will become paste. We want dry chutney so be careful not to blend it continuously.

For the Pav dough :-
7

Take 1/2 cup lukewarm water, add jaggery powder to it . Mix and add yeast to it. Cover and keep aside for 10 minutes.

8

In a bowl, take whole wheat flour, sooji , salt. Mix well

9

Take curd and water and mix well to make fresh buttermilk. Heat 1/2 cup water till hot and add in the buttermilk so that it is lukewarm.

10

Pour dissolved yeast, lukewarm buttermilk and oil in the centre of the dry ingredients. Mix well. Add remaining lukewarm water 2 tbsp at a time and mix everything well. You may require less or more amount of water depending upon the quality of flour used.

11

Cover and Keep aside for 15 minutes.

12

Knead the dough for 6 minutes using dough hook attachment till the dough starts leaving sides of the bowl. Brush little oil on a clean surface/ silicon mat and rub oil in your hands. Take the dough out on a clean surface. Knead for 3 more minutes till it is smooth and pliable.

13

Cover with damp cloth and keep for proofing for 1 hour.

14

After first proof, take the dough out on a clean surface again sprinkled with dry flour. Now deflate it and make a ball. Cover and rest for 15 minutes.

15

After 15 minutes, Divide the dough into equal portions. You can measure 70 to 80 grams each.

16

Form a ball of each portion. Roll in oval shape

17

Place potato filling in the centre.

18

Fold both sides and seal the centre.

19

Place this seam side down . Brush milk on top and sprinkle peanut chutney and sesame seeds on top

20

Using knife make three indention on the top for design.

21

Repeat for other portions .

22

Cover and keep aside in a warm place for 30 minutes.

23

Once the pavs have risen well

24

Preheat oven at 190 degree Celsius in convection or toast mode during last 15 minutes of proofing.

25

Bake in preheated oven at 190 degree for 20 to 25 minutes till golden brown from top.

26

Remove the tray and transfer the pav in serving dish. Serve with peanut chutney and green chillies.

Baked Vada Pav with whole wheat flour

5 thoughts on “Baked Vada Pav with whole wheat flour”

Leave a Reply

Your email address will not be published. Required fields are marked *