बेक्ड वड़ा पाव | Baked Vada Pav | Sanjeev Kapoor Khazana

Vada Pav, mumbai ki shaan! Don't worry health watchers, here is a unique baked vada pav recipe for you.

BAKED VADA PAV

Ingredients

3-4 medium potatoes, boiled, peeled and mashed
1½ cups refined flour + for dusting
1 tbsp fresh yeast
½ tsp castor sugar
½ tsp salt + to taste
¼ cup milk + for brushing
20 grams butter + for brushing
1 tbsp oil + for greasing
1 tsp mustard seeds
A pinch asafoetida
10-12 curry leaves
2 tbsps ginger-garlic-green chilli paste
½ tsp turmeric powder
Red chilli-garlic powder as required

Method

1. To prepare pav, take flour in a bowl. Add fresh yeast, castor sugar and ½ teaspoon salt and mix.
2. Add some milk and knead into a dough. Add some water and knead. Add butter, knead and stretch well to make a soft dough. Cover with damp muslin cloth and set aside to prove for 20-25 minutes.
3. Heat oil in a non-stick pan. Add mustard seeds and asafoetida and sauté till mustard seeds splutter
4. Add curry leaves and ginger-garlic-green chilli paste and sauté for 30 seconds.
5. Add turmeric powder and sauté for 30 seconds. Add potatoes and salt, mix, lightly mash and cook for 1-2 minutes. Switch off heat and cool.
6. Divide the potato mixture into equal portions and shape into balls.
7. Dust some flour on worktop, transfer the proven dough and knock back to release excess air and stretch well.
8. Divide the dough into equal portions.
9. Grease your palms with some oil, take each portion and shape them into balls.
10. Grease your palms again with some oil, take each portion, make a cavity in the center, put some red chilli-garlic powder and stuff one potato mixture ball, seal and shape into buns.
11. Grease a rectangle baking tin with some oil and place the prepared buns in it. Cover with damp muslin cloth and set aside in a warm place to prove for 15-20 minutes.
12. Preheat oven to 180° C.
13. Brush some milk over the proven buns, place the tin in the preheated oven and bake for 15-20 minutes. Remove from oven, brush some butter and cool.
14. Demould and serve hot.

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