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.
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.
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:
baked vada pav recipe | masala bun recipe | ladi pav recipe
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.
how to make baked vada pav or masala bun with step by step photo:
aloo stuffing recipe:
- firstly, in a large kadai heat oil and add mustard, curry leaves and asafoetida. allow to splutter.
- furthermore add green chilli, ginger and garlic. saute well.
- Â additionally add onions and saute till they sweat.
- now add turmeric and saute for a minute.
- further add boiled potato and salt.
- mash and combine well.
- also add coriander leaves and lemon juice. mix well.
- finally, the stuffing is ready. keep aside.
pav recipe:
- firstly, in a large mixing bowl take ½ cup warm water and sugar. alternative use milk for more softer pav.
- further add dry yeast and mix well.
- rest for 5 minutes or till yeast gets activated.
- after 4-5 minutes milk turns frothy indicating yeast has activated.
- later add 2 cups maida and sieve. this prevents from forming any lumps.
- also add salt and knead the dough.
- knead the dough for atleast 10 minutes or till it turns super soft. add water if required.
- furthermore add 2 tbsp of butter and continue to knead.
- knead for another 5 minutes or till all the ghee has absorbed well and turns to a non sticky smooth dough.
- tuck the dough well till there are smooth.
- cover and rest the dough in warm place for 2 hours.
- after 2 hours, we can see the dough has raised and doubled in size.
- 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.
baked vada pav recipe:
- firstly, pinch a piece of dough and make a ball out of it.
- now flatten with your palm and pull out the sides.
- add dry garlic powder at the centre.
- and place the prepared aloo masala.
- stuff in centre making sure the masala is not visible.
- seal the corner tight by pressing slightly.
- place the prepared stuffed pav balls into the loaf tray or cake tray.
- cover and rest for 1 hour or till they double in size.
- furthermore, brush with milk. this helps to give rich golden colour to the pav.
- place the tray into preheated oven.
- further, bake the bread at 180 degree celsius or at 356 degree fahrenheit for 25 minutes or till the bread turns golden brown.
- grease the pav with butter for extra shine and soft pav.
- allow it to cool completely before taking out.
- finally, serve baked vada pav with hot cutting chai.
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.
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.
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?
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?
Thanks a lot Sajina! You may increase the yeast quantity by half
Awesome ……tried it and came out superb ! Can you please post for making it with whole wheat flour?
you are welcome rashmi. Yes i will certainly post one using whole wheat flour
Nice.
What can we use instead of yeast, baking powder or baking soda to make pav?
yes you can use combination of baking powder and baking soda
can we bake in cooker?
yes you should be able to bake in cooker too.
Comments are closed.