Baked Wada Pav
Wada pav is the heart throb of people living in Mumbai and Pune. Imagine crisp fried potato wadas tucked in lush pavs and smothered with chutney, even the first timers fall in love with it and regular eaters swear by it. I made this Wada Pav in a different way, a little more interesting and light on oil.
This Wada Pav is baked. In regular Wada Pav, the Wada is deep fried and then sandwiched between Laadi Pav. On the contrary, in baked Wada Pav, mashed potato filling is stuffed into the bread dough and then baked. The pain of frying reduces and you end up eating less oil.
How did this dish come into existence?
I have an Instagram page where I came across this dish that Niharika had shared. I gave that a try and gosh! there’s no looking back. I have lost count of the times I have made this for parties and potlucks. A definite pleaser that people keep demanding for every potluck. And so I thought of sharing this with you guys too.. 🙂
- 2 potatoes boiled and mashed ( around 250gms)
- 3 tbsp of oil
- 1 tbsp of mustard seeds
- 1 tbsp of cumin seeds
- 2 tbsp of grated ginger
- 4 cloves of garlic
- 1 medium onion roughly chopped
- 2 tsp of turmeric powder
- 2 tbsp of Urad dal
- salt as per taste
- 1 tsp of asafoetida
- 4-5 green chilies
- handful of peanuts (optional)
- 3-4 curry leaves finely chopped
- 1 tsp of lemon juice
- Making Laadi Pav
- 2 cups of all purpose flour
- 2 tsp of baking powder
- 3 tbsp of dry yeast ( 7gram or ¼oz)
- 2 tbsp of sugar
- ½ cup of milk
- ½ cup of oil
- 2 tbsp of salt
- water if required
- Baking tray and baking sheet
- baking spray
- For wada stuffing
- Make paste of chilies, garlic and ginger to smooth paste. Do not add water.
- In a deep pan, heat oil on a medium flame.
- Once the oil heats, add peanuts and urad dal and fry until golden brown and crisp. Transfer to another plate once they are properly done.
- To this oil, mustard seeds and cumin seeds and let it crackle.Add curry leaves.
- Add ginger-garlic-chili paste to the oil and after a minute add chopped onion.
- Cook the onion until translucent and then add turmeric and asafoetida.
- After the onions are cooked, add mashed potatoes, peanuts and urad dal and mix everything together.
- Adjust the salt as per taste, add lemon juice and turn off the flame.
- Make small balls out of this potato stuffing. The size of the stuffing should be half the size of your palm.
- Making Laadi Pav
- In a medium saucepan, heat milk on low flame until it turns lukewarm.
- Turn off the flame and let it rest for 5 mins. Then add the yeast to this milk and sugar.
- Let it sit for 10 mins while the yeast rises and the liquid turns foamy.
- Meanwhile, sift the all-purpose flour, 1 tbsp of salt and baking powder into a deep mixing bowl.
- Add the yeast mix to the all-purpose flour along with salt and start kneading it.
- Slowly add oil while kneading to form a smooth dough.
- If the dough is hard, add water by tablespoon to make it slightly loose but don't add too much.
- Knead the dough for 10 mins. The dough should be smooth and elastic, but not loose.
- Cover the bowl with a lid and let it rest for 2 hours. Keep the dough in dark warm place.
- After 2 hours, Place a baking sheet over a baking tray and spray it with baking spray.
- Take small portion of dough which is ½ of your palm size and make dent into it. Remember how you do it to stuff potato in dough to make aloo paratha? You need to do just like that, Secure the dough properly, the stuffing should not come out. Roll into a round dough ball.
- Place the dough balls onto a baking tray and cover them with a wet kitchen towel. Do not keep the dough balls uncovered else it may turn hard. The balls should be moist and soft.
- Keep this tray covered with kitchen towel for 2 hours in a warm place.
- Preheat the oven to 325F.
- Brush milk onto each of the dough balls and then set the tray to bake for 12 mins.
- Once the wada pav is baked for 12 mins, broil the wada pavs for 2 mins and remove immediately.
- To make fried Vada
- Take 200 g (1 cup) of gramflour in a mixing bowl.
- Add 1 tbsp of turmeric and 1 tbsp of chili powder
- Add ½ tbsp of salt and mix dry ingredients.
- Add ¼ cup of water to the dry mix and make a smooth paste.
- The paste should be thick and not runny.
- Adjust the salt according to the taste of the potato stuffing or else it may become salty.
Knead the dough properly right before keeping it for proving. Also once proving is done, be gentle when you are handling the proved dough.
If you are short on time, proof the dough for 30 mins before stuffing and 1.5 hours after stuffing.
The chilis I have used were spicy. If you do not eat spicy or eat more spicy, adjust the heat accordingly. Its ok if you add more crushed chilis later to the potato stuffing.
I hope you like this recipe and give this a try. If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking.