Time and servings
Time and servings
Ingredients
for pav:
- ½ cup warm water
- 1 tsp sugar
- 1 tsp dry yeast
- 2 cups maida / plain flour / all-purpose flour
- salt to taste
- 2 tbsp butter
for aloo stuffing:
- 2 tsp oil
- 1 tsp mustard / rai
- few curry leaves
- pinch of asafoetida / hing
- 1 green chilli (finely chopped)
- 2 tsp ginger and garlic (finely chopped)
- 1 onion (finely chopped)
- ½ tsp turmeric / haldi
- 3 potatoes (boiled and peeled)
- salt to taste
- 2 tbsp coriander leaves (finely chopped)
- 2 tsp lemon juice
other ingredients:
- 4 tsp dry garlic powder
- 2 tsp milk
- 1 tsp butter
Instructions
- firstly, activate the yeast in milk or water.
- later add maida add salt. knead the dough for 10 minutes.
- furthermore add 2 tbsp of butter and knead for another 5 minutes.
- tuck the dough well till there are smooth.
- cover and rest the dough in warm place for 2 hours to ferment.
- further, punch the dough to remove the excess air incorporated in the dough.
- combine the dough further knead for a minute.
- tuck the dough to form a ball.
- cut into equal 6 pieces and make a ball out of it.
- add dry garlic powder at the centre.
- and place the prepared aloo masala.
- stuff and seal the corner.
- place the prepared stuffed pav balls into the loaf tray.
- cover and rest for 1 hour .
- furthermore, brush with milk.
- and bake at 180 degree celsius for 25 minutes.
- finally, allow it to cool completely before serving.
Aloo stuffing recipe
1
firstly, in a large kadai heat oil and add mustard, curry leaves and asafoetida. allow to splutter.
2
furthermore add green chilli, ginger and garlic. saute well.
3
additionally add onions and saute till they sweat.
4
now add turmeric and saute for a minute.
5
further add boiled potato and salt.
6
mash and combine well.
7
also add coriander leaves and lemon juice. mix well.
8
finally, the stuffing is ready. keep aside.
Pav recipe
1
firstly, in a large mixing bowl take ½ cup warm water and sugar. alternative use milk for more softer pav.
2
further add dry yeast and mix well.
3
rest for 5 minutes or till yeast gets activated.
4
after 4-5 minutes milk turns frothy indicating yeast has activated.
5
later add 2 cups maida and sieve. this prevents from forming any lumps.
6
also add salt and knead the dough.
7
knead the dough for atleast 10 minutes or till it turns super soft. add water if required.
8
furthermore add 2 tbsp of butter and continue to knead.
9
knead for another 5 minutes or till all the ghee has absorbed well and turns to a non sticky smooth dough.
10
tuck the dough well till there are smooth.
11
cover and rest the dough in warm place for 2 hours.
12
after 2 hours, we can see the dough has raised and doubled in size.
13
further, punch the dough to remove the excess air incorporated in the dough.
14
combine the dough further knead for a minute.
15
tuck the dough to form a ball.
16
cut into equal 6 pieces.
Baked vada pav recipe
1
firstly, pinch a piece of dough and make a ball out of it.
2
now flatten with your palm and pull out the sides.
3
adddry garlic powder at the centre.
4
and place the prepared aloo masala.
5
stuff in centre making sure the masala is not visible.
6
seal the corner tight by pressing slightly.
7
place the prepared stuffed pav balls into the loaf tray or cake tray.
8
cover and rest for 1 hour or till they double in size.
9
furthermore, brush with milk. this helps to give rich golden colour to the pav.
10
place the tray into preheated oven.
11
further, bake the bread at 180 degree celsius or at 356 degree fahrenheit for 25 minutes or till the bread turns golden brown.
12
grease the pav with butter for extra shine and soft pav.
13
allow it to cool completely before taking out.
14
finally, serve baked vada pav with [**hot cutting chai.
**](/recipes/cutting-chai-recipe-mumbai-cutting-tea)
**](/recipes/cutting-chai-recipe-mumbai-cutting-tea)Video
Notes
- firstly, do not skip or reduce the fermentation time. as the pav wont turn soft and tasty.
- additioanally, knead the dough with milk to make super soft pav.
- also prepare the plain pav by skipping the stuffing part.
- finally, the dough of baked vada pav or ladi pav has to be kneaded else they will turn hard and chewy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/baked-vada-pav-recipe-ladi-pav-recipe/