Baked Vada Pav - PBDAVE - Gujarati Style
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 215.8
- Total Fat: 7.3 g
- Cholesterol: 2.5 mg
- Sodium: 402.8 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 2.4 g
- Protein: 4.4 g
View full nutritional breakdown of Baked Vada Pav - PBDAVE - Gujarati Style calories by ingredient
Introduction
Vada Pav Vada PavNumber of Servings: 10
Ingredients
-
2 cup Flour - Gold medal all purpose flour
1 cup 2% Milk
2 tsp Granulated Sugar
1.5 tsp Fleischmann's Yeast (instant dry yeast) (by NURSIEBOOP)
1.5 tsp Salt
5 tbsp Olive Oil
0.25 cup Coriander Leaves, Fresh (by JWHITE03)
1 serving Curry Leaves (4/6 Leaves) (by KTR_JHR)
1.5 tsp Ginger Root
2 clove Garlic
.5 tsp Black Mustard Seeds (by YMYSELF)
0.15 tsp Asafoetida / Hing (by YMYSELF)
.25 tsp Baking Soda
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
.5 cup Besan (Gram Flour) (by BEMORESTUBBORN)
.5 tsp Spices, Turmeric
.25 tsp chilli powder (by CYMRUGIRL1)
Tips
Additional Bedekar's Garlic chutney and Chilli garlic sauce to add with vada as per your likings and taste.
Directions
Method of preparation:
For Dough for Pav (Bread Rolls)
In a bowl add milk, sugar, mix well.
Add dry yeast, mix well and keep the mixture aside for 15 minutes.
In another bowl add all purpose flour, salt, and whisk it.
Add the yeast mixture to the flour, mix the mixture with the help of a spoon.
Add milk if required, cover the bowl with a cloth and keep the dough aside in a dark place for proofing for 1 ½ hours.
Check on the dough after 1 hour and de.... the dough.
Add extra flour, oil and mix well.
On a flat surface sprinkle some flour and put the dough on it.
Knead the dough for 5-7 minutes and once it starts coming together add oil to it and knead again.
Roll out the dough into a thin loaf.
Using a knife or a scraper, cut it into equal portions.
Roll each portion into a ball.
Take each ball and flatten it out.
For Vada:
Boil 3 Potatoes peel and mashed
add coriander.green chillies,ginger,garlic and curry leaves in a mixer nlend well
Mix potatoes and above blended mixture and add salt to taste, mix well. In a pan add 1 tsp oil add mustard seeds when splattered add asafoetida cook for few minutes let it cool.
in a bowl take 3 tbsp of gram flour add salt, turmeric, cumin powder mix it with little water make sure there is no lumps, than add little more water make it thick gravy add bakong soda, When potato mix is ready make small round balls dip it in gram flour
gravy and shallow fry in appam pan make vada ready.
For Vada Pav:
On a flat dough and add Garlic Coconut Peanut Chutney, potato vada, you van also add chilli garluc sauce as per your taste.
Bring the borders together and ball a closed ball.
Place the ball+potato vada into the greased pan.
Keep it aside for proofing for 35-40 minutes and make sure you cover it with a cloth.
Apply some milk on the top of the dough, bake it in a preheated 220 celcius temp. oven for 10-15 minutes.
Take it out from the oven, brush some butter on it and let it sit for 5 minutes and then demold it.
With the help of a knife separate the section and our Baked Vada Pav is ready.
Serving Size: 10 pieces
For Dough for Pav (Bread Rolls)
In a bowl add milk, sugar, mix well.
Add dry yeast, mix well and keep the mixture aside for 15 minutes.
In another bowl add all purpose flour, salt, and whisk it.
Add the yeast mixture to the flour, mix the mixture with the help of a spoon.
Add milk if required, cover the bowl with a cloth and keep the dough aside in a dark place for proofing for 1 ½ hours.
Check on the dough after 1 hour and de.... the dough.
Add extra flour, oil and mix well.
On a flat surface sprinkle some flour and put the dough on it.
Knead the dough for 5-7 minutes and once it starts coming together add oil to it and knead again.
Roll out the dough into a thin loaf.
Using a knife or a scraper, cut it into equal portions.
Roll each portion into a ball.
Take each ball and flatten it out.
For Vada:
Boil 3 Potatoes peel and mashed
add coriander.green chillies,ginger,garlic and curry leaves in a mixer nlend well
Mix potatoes and above blended mixture and add salt to taste, mix well. In a pan add 1 tsp oil add mustard seeds when splattered add asafoetida cook for few minutes let it cool.
in a bowl take 3 tbsp of gram flour add salt, turmeric, cumin powder mix it with little water make sure there is no lumps, than add little more water make it thick gravy add bakong soda, When potato mix is ready make small round balls dip it in gram flour
gravy and shallow fry in appam pan make vada ready.
For Vada Pav:
On a flat dough and add Garlic Coconut Peanut Chutney, potato vada, you van also add chilli garluc sauce as per your taste.
Bring the borders together and ball a closed ball.
Place the ball+potato vada into the greased pan.
Keep it aside for proofing for 35-40 minutes and make sure you cover it with a cloth.
Apply some milk on the top of the dough, bake it in a preheated 220 celcius temp. oven for 10-15 minutes.
Take it out from the oven, brush some butter on it and let it sit for 5 minutes and then demold it.
With the help of a knife separate the section and our Baked Vada Pav is ready.
Serving Size: 10 pieces
