baked vada pav recipe | masala bun recipe | masala bun recipe

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baked vada pav recipe | masala bun recipe | ladi pav recipe with detailed photo and video recipe. basically a healthier, no oil, baked version of of traditional mumbai vada pav recipe. this recipe includes the recipe or pav or bun with aloo or potato stuffing.
baked vada pavbaked vada pav recipe | masala bun recipe | ladi pav recipe with step by step photo and video recipe. traditionally the vada pav recipe is prepared by stuffing the deep fried vada in between of a pav or bread. the vada’s are prepared by coating the aloo bhaji with besan batter and then deep fried. however, in this recipe the aloo or potato bhaji is stuffed with thin the bread dough which is later baked in oven.

i have already shared the traditional maharashtra’s or mumbai’s famous vada pav recipe. however i was getting several request for healthy oil free snacks and also for pav recipe. hence i thought of clubbing together to prepare the most famous indian burger in oven. more importantly, the same procedure and steps can be followed to prepare the pav recipe or ladi pav recipe. obviously this would be without stuffing of aloo bhaji or potato masala. this indian burger street food or fast food recipe of vada pav can be eaten as a snack, or breakfast with green chilli and dry garlic chutney.

baked vada pav

while the steps involved in this recipes are straight forward, but few key factors to be considered. firstly, i have used normal water to knead the dough, where as milk can also be used for more soft and fluffy texture. secondly, once the balls are shaped, do not touch it as it may puncture the balls and may not rise. also once shaped, do not bake it immediately and rest it for minimum 30 mins. this step will ensure the balls to raise and come out with proper shape. lastly, once the pav are baked, apply butter on top of the bread which helps the pav to have nice color and also to turn soft.

finally, i would like to highlight my other snacks recipes collection from my blog. this primarily includes, mirchi bajji, palak pakora, onion pakora, kurkuri bhindi, onion samosa, veg bonda and garlic bread recipe. also do visit my other indian recipes collection board like,

baked vada pav or masala bun video recipe:

recipe card for baked vada pav or masala bun recipe:

4.5 from 6 reviews
baked vada pav recipe | masala bun recipe | ladi pav recipe
 
Prep time
Cook time
Total time
 
baked vada pav recipe | masala bun recipe | ladi pav recipe
Author:
Recipe type: bread
Cuisine: international
Serves: 7 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:
Instructions ( 1 cup =255 ml)
  1. firstly, activate the yeast in milk or water.
  2. later add maida add salt. knead the dough for 10 minutes.
  3. furthermore add 2 tbsp of butter and knead for another 5 minutes.
  4. tuck the dough well till there are smooth.
  5. cover and rest the dough in warm place for 2 hours to ferment.
  6. further, punch the dough to remove the excess air incorporated in the dough.
  7. combine the dough further knead for a minute.
  8. tuck the dough to form a ball.
  9. cut into equal 6 pieces and make a ball out of it.
  10. add dry garlic powder at the centre.
  11. and place the prepared aloo masala.
  12. stuff and seal the corner.
  13. place the prepared stuffed pav balls into the loaf tray.
  14. cover and rest for 1 hour .
  15. furthermore, brush with milk.
  16. and bake at 180 degree celsius for 25 minutes.
  17. finally, allow it to cool completely before serving.


how to make baked vada pav or masala bun with step by step photo:

aloo stuffing recipe:

  1. firstly, in a large kadai heat oil and add mustard, curry leaves and asafoetida. allow to splutter.
    baked vada pav recipe
  2. furthermore add green chilli, ginger and garlic. saute well.
    baked vada pav recipe
  3.  additionally add onions and saute till they sweat.
    baked vada pav recipe
  4. now add turmeric and saute for a minute.
    baked vada pav recipe
  5. further add boiled potato and salt.
    baked vada pav recipe
  6. mash and combine well.
    baked vada pav recipe
  7. also add coriander leaves and lemon juice. mix well.
    baked vada pav recipe
  8. finally, the stuffing is ready. keep aside.
    baked vada pav recipe

pav recipe:

  1. firstly, in a large mixing bowl take ½ cup warm water and sugar. alternative use milk for more softer pav.
    baked vada pav recipe
  2. further add dry yeast and mix well.
    baked vada pav recipe
  3. rest for 5 minutes or till yeast gets activated.
    masala bun recipe
  4. after 4-5 minutes milk turns frothy indicating yeast has activated.
    masala bun recipe
  5. later add 2 cups maida and sieve. this prevents from forming any lumps.
    masala bun recipe
  6. also add salt and knead the dough.
    masala bun recipe
  7. knead the dough for atleast 10 minutes or till it turns super soft. add water if required.
    masala bun recipe
  8. furthermore add 2 tbsp of butter and continue to knead.
    masala bun recipe
  9. knead for another 5 minutes or till all the ghee has absorbed well and turns to a non sticky smooth dough.
    masala bun recipe
  10. tuck the dough well till there are smooth.
    masala bun recipe
  11. cover and rest the dough in warm place for 2 hours.
    masala bun recipe
  12. after 2 hours, we can see the dough has raised and doubled in size.
    masala bun recipe
  13. further, punch the dough to remove the excess air incorporated in the dough.
    masala bun recipe
  14. combine the dough further knead for a minute.
    masala bun recipe
  15. tuck the dough to form a ball.
    masala bun recipe
  16. cut into equal 6 pieces.
    masala bun recipe

baked vada pav recipe:

  1. firstly, pinch a piece of dough and make a ball out of it.
    masala bun recipe
  2. now flatten with your palm and pull out the sides.
    masala bun recipe
  3. add dry garlic powder at the centre.
    masala bun recipe
  4. and place the prepared aloo masala.
    masala bun recipe
  5. stuff in centre making sure the masala is not visible.
    masala bun recipe
  6. seal the corner tight by pressing slightly.
    masala bun recipe
  7. place the prepared stuffed pav balls into the loaf tray or cake tray.
    masala bun recipe
  8. cover and rest for 1 hour or till they double in size.
    masala bun recipe
  9. furthermore, brush with milk. this helps to give rich golden colour to the pav.
    masala bun recipe
  10. place the tray into preheated oven.
    masala bun recipe
  11. further, bake the bread at 180 degree celsius or at 356 degree fahrenheit for 25 minutes or till the bread turns golden brown.
    baked vada pav
  12. grease the pav with butter for extra shine and soft pav.
    baked vada pav recipe
  13. allow it to cool completely before taking out.
    baked vada pav recipe
  14. finally, serve baked vada pav with hot cutting chai.
    baked vada pav


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.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

42 COMMENTS

  1. Thanks alot for this awesome recipe. I made it for iftar and came out really well( except the salt was a bit less in the pav) I put it on broil for 1 min in the end to get the golden crust! I just love your recipes as they are very healthy( in context of oil usage) .

  2. This is not baked vada pao. This is a potato bun. We have this in our bakery. For it to be vada pao you must make vada first or else it is just a potato bhaji.

  3. I did brush on milk as you suggested but the pav still looks pretty white… did I miss something else? I’m sure it’ll taste good without the golden crust just curious. Thanks

    • hi vinsu, to get the golden crust, you need to apply or brush butter once it is baked. this has to be done immediately once you remove from oven.

  4. I tried this recipe today.
    But It didn’t came out so well buns were hard
    And I think I stuffed it too much.
    Where did I go wrong help me !

    Ps I followed the recipe step by step

    • Hi Sonal, pav becomes soft with the kneading. you need to knead it hard for minimum 15 mins. next time try with milk and not water to prepare the dough. also i hope you had applied milk before baking and butter after baking?

  5. tried your recipe it was awesome… everyone at home loved it.
    if i need to make for double the quantity, is it ok to double the quantity of yeast too?

  6. i tried accordingly to steps but the pav turned to be hard.
    1, i kept pav at brunch mode for 20 minutes
    2, i did not use the tray as in your video.

  7. I tried this recipe today for the first time , but came out almost perfect, I felt Pav was little hard, But read your recipe & note again , I m sure it will be better next time . I do regularly follow your recipes.

    Thanks & Regards

    Prashant Shah,
    Los Angeles,USA

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