Vada pav recipe baked version | No deep fry vada pav recipe

Vada pav recipe baked version with step by step photos. Sharing a very tasty, easy to make and mess free snack recipe with you all today. Vada pav recipe minus deep frying 🙂 How does that sound? We all like vada pav in our home and I make it as an occasional treat. Though very tasty and addictive making vada pav does take some time especially if you are like me making batata vada potato mixture, deep frying it and then assembling takes good amount of time and solution is baked vada pav recipe :). The cooking time gets drastically reduced yet you are left with tatsty vada pav. Of course I will not say this is as good as deep fried, you do miss the oil fried vada but this is a really good vada pav recipe when you are making it often and when you want to make it fast.

This baked vada pav recipe has 4 components. Potato filling, whole wheat pao, garlic chutney powder and green chutney.  I have used whole wheat flour to make these baked vada pav.  You can use maida for lighter pav.

To make vada pav recipe baked version, first prepare the dough for pav and let is raise. While the dough is raising make the filling and cool it down. Finally make chutney powder and green chutney. Once the dough is raised we can stuff and shape the vada pav. Once the vada pav is abked, slit or cut it into two.

Serve vada pav hot with fried green chilies and more chutney powder.

Here is how to make vada pav recipe baked version with step by step photos. Also check vada pav recipe, pani puri recipes.

Step by step vada pav recipe baked version

1. Add 2 teaspoons active dry yeast and 2 teaspoons sugar to a cup of lukewarm water. Mix well and set aside for 15 minutes for the yeast to raise.

2. Once the yeast is active add 3 cups whole wheat flour to the yest slurry.Add 3 tablespoons olive oil and salt. Mix well amd start kneading. Knead and make a soft , non sticky and smooth dough. Set aside for 1.5 hours

3. To make the potato filling, pressure cook or boil 2 medium potatoes. Peel and mash coarsely.

4. Heat 2 teaspoons oil in a pan. Add mustard seeds and let them crackle. Add urad dal and saute well. Add minced ginger and chopped green chilies. Saute for few minutes.

5. Add mashed potatoes and mix well. Add turmeric powder, salt and saute for 5-7 minutes. Add lemon juice and cilantro leaves and mix well. Let cool for 15 minutes.

6. Once the dough is raised, punch it back and knead slightly. I used half of the dough and made 9 vada pavs.

7. Divide the dough into small equal sized balls. Divide the potato filling to equal parts too.

8. Take a dough ball and flatten it into small disc. Spread some green chutney and/or garlic chutney powder. Place a potato filling ball on it. Cover from all sides and shape into a bun.Prepare more buns similarly. Arrange the buns on a well greased tray. Set aside for 20 minutes.

9. preheat oven at 180C. Just before baking, brush the buns slightly with water or milk and sprinkle some chutney powder. bake for 18-20 minutes. Serve vada pav hot.

Vada pav recipe card below:

Vada pav recipe baked version | No deep fry vada pav recipe

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Harini

Vada pav recipe baked version made easily in oven with few simple ingredients!

5 from 1 vote

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Snack

Cuisine Indian

Servings 18

Calories 396 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ For pav:
• ▢ 3 cups whole wheat flour
• ▢ 2 teaspoon active dry yeast
• ▢ 3 tablespoons olive oil
• ▢ 2 teaspoons sugar
• ▢ 1 cup lukewarm water
• ▢ Salt
• ▢ For filling:
• ▢ 2 medium potatoes.
• ▢ 2 green chilies
• ▢ 1/2 teaspoons mustard seeds
• ▢ 1 teaspoon urad dal
• ▢ A pinch of asafoetida
• ▢ 1/4 teaspoon turmeric powder
• ▢ 2 teaspoons oil
• ▢ Salt
• ▢ Garlic chutney powder
• ▢ green chutney
• ▢ For serving
• ▢ Fried chilies

Instructions

 

• Add 2 teaspoons active dry yeast and 2 teaspoons sugar to a cup of lukewarm water. Mix well and set aside for 15 minutes for the yeast to raise.
• Once the yeast is active add 3 cups whole wheat flour to the yest slurry.Add 3 tablespoons olive oil and salt. Mix well amd start kneading. Knead and make a soft , non sticky and smooth dough. Set aside for 1.5 hours
• To make the potato filling, pressure cook or boil 2 medium potatoes. Peel and mash coarsely.
• Heat 2 teaspoons oil in a pan. Add mustard seeds and let them crackle. Add urad dal and saute well. Add minced ginger and chopped green chilies. Saute for few minutes.
• Add mashed potatoes and mix well. Add turmeric powder, salt and saute for 5-7 minutes. Add lemon juice and cilantro leaves and mix well. Let cool for 15 minutes.
• Once the dough is raised, punch it back and knead slightly. I used half of the dough and made 9 vada pavs.
• Divide the dough into small equal sized balls. Divide the potato filling to equal parts too.
• Take a dough ball and flatten it into small disc. Spread some green chutney and/or garlic chutney powder. Place a potato filling ball on it. Cover from all sides and shape into a bun.Prepare more buns similarly. Arrange the buns on a well greased tray. Set aside for 20 minutes.
• preheat oven at 180C. Just before baking, brush the buns slightly with water or milk and sprinkle some chutney powder. bake for 18-20 minutes. Serve vada pav hot.

Nutrition

Calories: 396kcal

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