Vada Pav Recipe with a twist!

Here’s a Vada Pav recipe with a twist! The beautiful buns provide the perfect deception and hide inside them a secret…Vada.

It is so much fun to watch the reactions of unsuspecting people. Though the buns look very interesting and nothing like a pav, the whole combination tastes exactly like the Vada Pav.

A delicious and spicy filling covered in a jacket of crispy gramflour coating is just too good. Baking the buns allows the vadas to remain crispy. These buns are ideal for kids birthday parties or as on the go snack. Well they are good for surprising your folks too!

Watch the video to see how you can make them too.

For more such recipes, subscribe & check out my channel:  https://goo.gl/XBwLLc

Vada Pav with a twist                               Makes 10 to 12

Ingredients:

For the Buns

All purpose flour – 2 cups + a little extra for kneading and rolling

Dry active yeast – 2 tsp

Sugar – 2 tsp

Salt – ½ tsp

Vegetable oil – 2 tsp

Luke warm water – ¾ cup to 1 cup

For the Potato filling

Boiled and lightly mashed potatoes – 5 medium

Oil – 2 tblsp

Mustard seeds – ½ tsp

Ginger (grated) – 1 tsp

Garlic (grated) – 1 tsp

Green chilies (chopped) – as per taste

Curry leaves – 8 to 10

Asafetida/Hing – ¼ tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Chaat masala – 1 tsp

Salt – to taste

 

For the Gram flour batter

Gram flour – 1 cup or as required

Turmeric powder – ¼ tsp

Baking soda – a pinch (optional)

Salt – to taste

Water – as needed to make a thick batter

Vegetable oil – for deep frying

Melted butter – 2 tblsp for brushing

Method:

1.    In a bowl add the yeast, sugar, a teaspoon of flour and ½ cup of luke warm water. Mix well and keep in a warm place for 10 to 15 mins.

2.    In a large bowl, take 2 cups of flour, add the salt and oil, mix well. Take the activated yeast and mix it up one more time.

3.    Add it into the flour in two parts and mix with a spoon to combine. Add a little luke warm water if needed to bring it together. Knead the dough on a floured surface till it becomes smooth and manageable. Knead for 5 mins. Apply some oil on the dough and keep it in a bowl covered with cling film. Let it rest for an hour or till it doubles in size.

4.    Heat the oil and add in the mustard seeds. Once they stop spluttering, add in the ginger and garlic, cook briefly. Add in the green chilies and the curry leaves. Saute for a few seconds. Add in the asafetida or hing, coriander powder, turmeric powder and cook on low heat.

5.    Add the potato, season with salt and chaat masala. Add chopped coriander leaves. Mix well and cook on low heat for a minute or two. Keep aside to cool down. Make even sized balls from the potato mixture.

6.    Make a thick gram flour batter by mixing all the ingredients. Drop the potato balls in the batter and coat them evenly. Deep fry the balls (vadas) in medium hot oil till they are golden and crispy. Drain on absorbent paper.

7.    Punch the risen dough and knead lightly. Divide it into 8 equal portions. Roll out each into 4 ½ inch circle. Place a vada in the centre of each and cover it with the dough. Pinch off any excess dough. Use this to make another circle.

8.    Use a small round icing nozzle or a thick straw to cut out circles on the buns. Remove the circles using a toothpick. You will get a polka dot pattern on the buns.

9.    Line a baking tray with silicon mat or butter paper. Place the buns on it with some gap between them. Bake in a preheated oven at 180 °C for 10 to 12 mins.

10. Brush the hot buns with melted butter and serve them hot.

© Rinki’s Kitchen