So it’s my last special on Karaoke nights so obviously it has to be a Bollywood number and what can be better than a twist on famous foods of Mumbai – the birthplace of Bollywood. With my current spree of leading a healthy life it gets difficult for me to curb my cravings but nevertheless with my vision of food even a Vada Pao can be made healthy. Lets find out how….
The whole idea behind baking it is to avoid the deep fried vadas, at the same time enjoy this absolutely guilt free. I mean who would have thought that this day would arise. #VadaPaoGoneHealthy
There are 2 elements to this dish- the stuffing of the bread and the bread dough.
For the stuffing, you can check out my recipe on Vada Pao sliders, everything mentioned there remains the same. However, we do not use a besan batter in this one. Once the potato stuffing is ready, form them into equal shaped balls and refrigerate them.
The Bread dough - now this can be a good work out.
500 gms of maida / refined flour + for dusting
25 gms of instant dry yeast
½ cup of luke warm water
1 tsp. sugar
1 cup of warm milk.
A dash of oil and for brushing
A pinch of salt.
A few leaves of coriander and mustard seeds for garnish.
Add the sugar in the lukewarm water and dissolve. Add the yeast to this and allow the yeast to get active. Cover it with a lid and when it starts to froth, that states it's ready.
Sift the flour in a large bowl and add a pinch of salt and mix. Add the yeast mix to the flour and mix it with a spoon.
Add milk little at a time and mix till all of the flour combines and forms into a sticky ball. Add milk as much as required, always add a little lesser as it can be adjusted as well.
Dust a surface with flour and remove the dough and start kneading till it becomes smooth and elastic. You know the dough is ready when it does not stick to your hands or the surface. Add a tbsp. of oil and knead again.
Shape this dough and place it in an oiled container and cover it with a plastic wrap or a damp muslin cloth. This ensures the dough does not stick while it rests and rises up.
Allow the dough to rest till it becomes double in size. This should take about 30-45 mins depending on the temperature of the surroundings as well.
Once the dough has doubled up in size. Remove it on the surface and knead lightly. This releases the air pockets in the bread dough. In culinary terms it’s also called as knockback.
Divide the dough into 12 equal balls.
Flatten them using your palm and place the vada stuffing which is formed in balls in the centre of the dough. With the help of your fingers close it completely.
Place it on a baking sheet and brush them with oil. Let these stuffed dough balls sit.
Sprinkle mustard seeds and coriander leaves on each ball and bake them in a preheated oven at 180 ° for 20-25 mins. Ensure the top surface of the bread is nice and golden brown in colour
Serve them hot with garlic chutney.
It’s the best thing I have eaten off lately. I had done the vada pao sliders earlier but this twist has made it intense. I noticed a lot of restaurants around Mumbai now are serving up Vada pao sliders off lately. It's time for a change and gain new bragging rights for my take on a healthy vada pao. Guess what, Ganpati festival is just around the corner and this might just fit perfectly for an appetizer during the poojas as they can be made and kept in the oven. Watch out this space as I bring in more exciting recipes your way.
P.S. Food enthusiasts, if you wish to get a taste of the behind the scenes action of the LiveInStyle.com dishes and more, you can follow me on Instagram. Enjoy!
Article and Images: Harsh Dixit
Four Seasons Chenin Blanc is great to pair with Indian snacks and appetizers, especially with Baked Vada Pao. Enjoyed best at 8-10° C.
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