Baked Vada Pav

Recipe of the Vada Stuffing: Wash potatoes and pierce with a knife. Boil the potatoes. In a bowl, mash them and add salt, chilli paste, garlic paste, chopped coriander, salt, turmeric and mix well until well combined.

Heat a pan and pour some oil. Add some mustard seeds and as they splutter, add the mixed mashed potatoes with all the ingredients. Stir for a while and turn off the gas. Allow it to cool.

Add some Lehsun / garlic chutney, which we eat along with the Street Food Vada Pav. It is simple to make with garlic, grated coconut, red chili powder, salt and oil. You can also add some crushed groundnuts for extra flavour.

Recipe for the Coating / Pav : Warm some water, add sugar and after it dissolves, add the yeast. The froth should be formed in 10-15 minutes, mix salt and the flour at the other end and add some oil to it.

Add the frothy water to it and knead well to make a round dough ball. Leave it aside, covered with a kitchen towel for about 2 to 2.5 hours depending on the climate and allow it to proof (rise). It should become double in size. Knead smaller balls of the proved dough ball and roll it into thick rotis.

Now place the mixture made earlier on the roti on one half. Apply some water to the sides of the roti and roll over to make a dumpling like a Karanji. Make all the dumplings and keep them in a an oven at 400 degrees for about 15-20 minutes, checking after every 5 minutes.