Vada Pav, mumbai ki shaan! Do not fret health watchers, here is an unique baked vada pav dish for you.

BAKED VADA PAV

Active ingredients

3-4 medium potatoes, boiled, peeled and mashed
1 1/2 cups fine-tuned flour + for dusting
1 tablespoon fresh yeast
1/2 tsp castor sugar
1/2 tsp salt + to taste
1/4 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
1/2 tsp turmeric powder
Red chilli-garlic powder as needed

Technique

1. To prepare pav, take flour in a bowl. Include fresh yeast, castor sugar and 1/2 teaspoon salt and mix.
2. Include 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 reserved 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. Include curry leaves and ginger-garlic-green chilli paste and sauté for 30 seconds.
5. Add turmeric powder and sauté for 30 seconds. Include potatoes and salt, mix, gently 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, move the tested 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 part 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 rectangular shape baking tin with some oil and place the ready buns in it. Cover with wet muslin fabric 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, position the tin in the preheated oven and bake for 15-20 minutes. Get rid of from oven, brush some butter and cool.
14. Demould and serve hot.

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