Baked vadapav Recipe

For aloo mixture: Mash the boiled potatoes In a pan, add oil, rai, curry leaves, aesofoetida, urad dal, chilli garlic ginger paste. Add haldi, garam masala, salt. Let it cook for a min. Add the mashed potatoes. Add lemon juice, coriander leaves. Once at room temp, make 12 round balls with the mixture.

For pav: Add yeast to lukewarm milk and sugar mixture. Cover with cling film and leave it undisturbed for 10 mins. In a large bowl, mix wheat flour, all purpose flour and salt. Add the yeast mixture to the flour and knead it into a dough. Place it on a platform, add approximately 40 gms butter while kneading the dough. Knead for approx. 8-10 mins; check for a window for best results. Grease the bowl, place the kneaded dough, cover with a cling and let it rest for 1.5 hours(1st proving). After proving time, the dough should double in size. Punch out the air and make 12 equal portions. Take one portion, spread it out and make a small round roti using your fingers. Place the aloo mixture ball inside and cover like any stuffed parantha. 1Pinch the ends carefully to avoid any aloo to come out. 1Cup the ball with one hand and use your other palm to set the mixture inside and shape the baked vadapav. 1Place it on a greased baking tray. Cover it while you repeat the same procedure for remaining 11 dough portions. 1Let it rest for 45-60mins ( 2nd provin1Milk wash the vadapavs for the golden brown colour 1Preheat the oven at 180°C 1Place the baking tray in preheated oven for 17-20 mins at 180°C.