Menu

You are here: Home> Cuisine >  Indian Veg Recipes >  Maharashtrian recipes >  Mumbai Street Food >  Baked Vada Pav, Stuffed Vada Pav

baked vada pav recipe | Indian masala bun | stuffed vada pav |

Viewed: 135632 times
User 

Tarla Dalal

 06 December, 2024

Image
5.0/5 stars   100% LIKED IT Login Favourites 25 REVIEWS ALL GOOD

Table of Content

About Baked Vada Pav, Stuffed Vada Pav down arrow
Ingredients down arrow
Methods down arrow
If you like baked vada pav down arrow
What is baked vada pav made of? down arrow
Tips for baked vada pav down arrow
For the yeast mixture down arrow
For the dough of baked vada pav down arrow
For the potato stuffing of baked vada pav down arrow
How to make baked vada pav down arrow
Nutrient values down arrow
baked vada pav recipe | Indian masala bun | stuffed vada pav | with 48 amazing images.

baked vada pav recipe | Indian masala bun | stuffed vada pav is a unique way of serving the authentic Maharashtrian vada pav. Learn how to make Indian masala bun.

To make baked vada pav, for the dough combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into soft dough using approx. ½ cup of warm water. Cover the dough with a damp muslin cloth and keep aside for 20 minutes. For the potato stuffing, meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves. When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30 seconds. Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the potato stuffing into 8 equal portions. Keep aside. Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms. Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney. Bring all the sides together and roll it between your palms into a ball and slightly flatten it. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes. Serve hot brushed with melted butter.

From the outside, Indian masala bun looks like a bread roll, but when you bite into it, it is a vada pav. That makes this lovely dish appeal to both camps – the sandwich lovers and the vada pav fans!

Bread dough is layered with garlic chutney and stuffed with a peppy potato mixture before being baked to a perfectly golden colour, which makes it look and smell irresistible. A brushing of butter is the final master stroke, which makes it impossible to wait for your turn to grab a stuffed vada pav!

If you are not going to have baked vada pav immediately after baking, allow it to cool completely and store it in an airtight container. Warm it in the oven for five minutes just before serving.

Tips for baked vada pav. 1. Sieve the maida if necessary before use. It should be free of lumps. 2. Use only a damp muslin cloth to cover the dough so it doesn’t turn dry. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. We would recommend the use of chopped green chillies for an authentic flavour, but if you wish you can replace it with green chilli paste. 5. The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home. 6. Ensure that there are no cracks on the surface while shaping and rolling the pav. 7. Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other.

Enjoy baked vada pav recipe | Indian masala bun | stuffed vada pav | with step by step photos.

Tags

Preparation Time

15 Mins

Cooking Time

10 Mins

Total Time

25 Mins

Makes

8 baked vada pavs

Ingredients

For The Dough

For The Potato Stuffing

Other Ingredients For Baked Vada Pav

Method
For the dough
  1. Combine the dry yeast, sugar and 2 tbsp of lukewarm water in a small bowl, cover it with a lid and keep aside for 10 minutes.
  2. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into soft dough using approx. ½ cup of warm water.
  3. Cover the dough with a damp muslin cloth and keep aside for 20 minutes.
For the potato stuffing
  1. Meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves.
  2. When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30seconds.
  3. Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Divide the potato stuffing into 8 equal portions. Keep aside.
How to proceed
  1. To make baked vada pav, divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms.
  2. Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney.
  3. Bring all the sides together and roll it between your palms into a ball and slightly flatten it.
  4. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes.
  5. Remove the muslin cloth and bake them in a pre-heated oven at 200°c (400°f) for 18 to 20 minutes.
  6. Serve the baked vada pav hot brushed with melted butter.

baked vada pav recipe | Indian masala bun | stuffed vada pav | Video by Tarla Dalal

×

Baked Vada Pav, Stuffed Vada Pav recipe with step by step photos

If you like baked vada pav

 

    1. If you like baked vada pav, then also try other recipes like
What is baked vada pav made of?

 

    1. Baked vada pav is made of 2 cups plain flour (maida), 1 tsp dry yeast, 1 tsp sugar, 1 tbsp soft butter and salt to taste.  
    2. For The Potato Stuffing
      1 1/4 cups boiled , peeled and mashed potatoes
      1 tbsp oil
      1/2 tsp mustard seeds ( rai / sarson)
      4 curry leaves (kadi patta)
      1/4 cup finely chopped onions
      1 tsp garlic (lehsun) paste
      2 tsp finely chopped green chillies
      1/4 tsp turmeric powder (haldi)
      1 tbsp finely chopped coriander (dhania)
      1 tsp lemon juice
      salt to taste
Tips for baked vada pav

 

    1. Sieve the maida if necessary before use. It should be free of lumps.
    2. Use only a damp muslin cloth to cover the dough so it doesn’t turn dry.
    3. To reduce cooking time, you can boil potatoes in a microwave.
    4. We would recommend the use of chopped green chillies for an authentic flavour, but if you wish you can replace it with green chilli paste.
    5. The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home.
    6. Ensure that there are no cracks on the surface while shaping and rolling the pav.
    7. Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other.
For the yeast mixture

 

    1. For the yeast mixture, add 1 tsp dry yeast in a bowl. 
    2. Add 1 tsp sugar.
    3. Add 2 tbsp warm water. 
    4. Cover it with a lid and keep aside for 10 minutes.
    5. This is how the yeast mixture looks after 10 minutes. It has been well activated and has turned frothy.
For the dough of baked vada pav

 

    1. For the dough of baked vada pav recipe | Indian masala bun | stuffed vada pav, add 2 cups plain flour (maida) in a deep bowl. Sieve the maida if necessary before use. It should be free of lumps.
    2. Add 1 tbsp soft butter.
    3. Add salt to taste.
    4. Add yeast-sugar mixture.
    5. Mix well.
    6. Knead it into soft dough using approx. ½ cup of warm water. The quantity of water often depends on the quality of the flour.
    7. Cover the dough with a damp muslin cloth and keep aside for 20 minutes. This is for the dough to rise slightly.
       
For the potato stuffing of baked vada pav

 

    1. For the potato stuffing of baked vada pav recipe | Indian masala bun | stuffed vada pav, heat 1 tbsp oil in a broad non-stick pan.
    2. Add 1/2 tsp mustard seeds ( rai / sarson).
    3. Add 4 curry leaves (kadi patta).
    4. When the seeds crackle, add 1/4 cup finely chopped onions.
    5. Add 1 tsp garlic (lehsun) paste.
    6. Add 2 tsp finely chopped green chillies. We would recommend the use of chopped green chillies for an authentic flavour, buy if you wish you can replace it with green chilli paste.
    7. Add 1/4 tsp turmeric powder (haldi).
    8. Sauté on a medium flame for 30 seconds.
    9. Add 1 1/4 cups boiled , peeled and mashed potatoes.
    10. Add 1 tbsp finely chopped coriander (dhania).
    11. Add 1 tsp lemon juice.
    12. Add salt to taste.
    13. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
    14. Divide the potato stuffing into 8 equal portions. Keep aside.
How to make baked vada pav

 

    1. To make baked vada pav recipe | Indian masala bun | stuffed vada pav, divide the dough into 8 equal portions.
    2. Roll a portion into a ball.
    3. Flatten it into a 100 mm. (4”) diameter circle and place it on your palms.
    4. Place a portion of the potato stuffing in the centre.
    5. Top it evenly with 1 tsp of dry garlic chutney.
    6. Bring all the sides together.
    7. Roll it between your palms into a ball. Ensure that there are no cracks on the surface. 
    8. Slightly flatten it. Do not flatten it too much.
    9. Transfer it into a greased baking tray. Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other. 
    10. Repeat to shape the remaining 7 more stuffed vada pavs.
    11. Cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes. 
    12. After 25 minutes, the buns will rise slightly.
    13. Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes.
    14. Brush with little melted butter.
    15. Serve baked vada pav recipe | Indian masala bun | stuffed vada pav hot. 
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per baked vada pav
Energy173 cal
Protein3.4 g
Carbohydrates25.1 g
Fiber0.5 g
Fat6.5 g
Cholesterol5.6 mg
Sodium23.1 mg

Click here to view Calories for Baked Vada Pav, Stuffed Vada Pav

The Nutrient info is complete

Your Rating*

user
Vanitha Jain

March 13, 2025, midnight

Hi, Can I make same recipe without using yeast or any alternative that I can use?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Vanitha, They will not puff up, yeast is needed.

user
Jeshma

March 13, 2025, midnight

Hello Tarlaji.... can I put cows ghee instead of butter and how much....

5 
user
Tarla Dalal

March 13, 2025, midnight

It would be better if you use butter, s butter has water proportion which ghee doesn''t have.

user
Monica Mills

March 13, 2025, midnight

Hello I saw the bread on Star Plus, am licing in the OK where will i get this flour to bake these bread or indian food stuff so i can buy online... pllease thanks. Monica Mills (Singh)

5 
user
Vidya

March 13, 2025, midnight

Tarla mam thank you so much for this wonderful dish. I made it today and it turned out very nice in taste and texture.

5 
user
Parth

March 13, 2025, midnight

Muje oven lena h.. Magar me confuse hu k konsa oven lu... Kya otg me bekry ki sabhi item ban sakti h???

5 
user
Madhu

March 13, 2025, midnight

How to make this recipe without yeast as we don''t use yeast

5 
user
Priti

March 13, 2025, midnight

Can I use wheat flour instead of the maida

5 
user
Giru

March 13, 2025, midnight

I liked this recipe and wanna try this. But can I use another cloth instead of Muslin cloth

5 
user
Rani

March 13, 2025, midnight

Mam kya oven na use kar k tawa pe bake kar sakte h kya.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Rani, No this will not be done on a tava, you will have to bake it.

user
supriya

March 13, 2025, midnight

Oh tried this and as usual a terrific recipe easy to follow and faster to make apart from the resting period.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Supriya, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking!

user
Dr Gouri

March 13, 2025, midnight

really came out very tasty ..

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

user
Asmita

March 13, 2025, midnight

How creative!!!! I have not made it, but I am definitely going to try....

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Asmita, Thank you for your kind words. Do try it and let us know how you liked it.

user
Asmita

March 13, 2025, midnight

I made the vada pav. I will highly recommend it. I live in North America, so we get pizza dough in the grocery stores, so I used pizza dough instead of making it from scratch. It came over very nice. Tara Dallas was all ways ahead of her times and so happy to see that her team is doing the same. Great job! Every one must try this receipe.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Asmita, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

user
Smita Shettigar

March 13, 2025, midnight

Tarlaji,thanks a million.Loved the Vada Pav.Tried this receipe today.It was so simple and tasty.I still can''t believe I baked it at home.So far I have baked cakes and cookies.Today learnt to bake breads.I am really loving baking experience, thanks to your receipes.

5 
user
Tarla Dalal

March 13, 2025, midnight

Thank you for your kind words...do try more and more recipes and let us know how you enjoyed it...happy cooking !!

user
Foodie #573486

March 13, 2025, midnight

Once more Tarlaji''s recipes have done wonders. Her greatness will always be remembered by her fans like me. The vada pav came very nice extremely tasty. I did a mistake of making the dough thick so it took more time to cook. My family enjoyed it. Thank you team for making such awesome recipes

5 
user
Heli Mehta

March 13, 2025, midnight

Yummy and innovative ... Excellent....

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Heli, We are very happy to know you loved the recipe, do try more and more recipes and let us know how they turned out. Happy Cooking !!

user
Payal Parikh 86

March 13, 2025, midnight

A bread roll, and vada pav stuffed inside and baked was soooo good, something so very different..I made it for a party and the guest were amazed all asking for the recipe.

5 
user
vani janaswamy

March 13, 2025, midnight

mam pls let me know how can I do on stove top.

5 
user
Tarla Dalal

March 13, 2025, midnight

Dear Vani, We have not tried the recipe on stove top.

user
Archana Udeshi

March 13, 2025, midnight

I will definitely try this recepie. But if I am using active yeast how much quantity should I be taking? Will it be the same. Please advise.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, yes it will be the same.

user
Shreya varghese

March 13, 2025, midnight

Made them yesterday and believe me when I say this that it was loved and appreciated by my kids ... Who like most kids are fussy.... They wanted the authentic looking vada pao..... They loved it and relished every bite of it.... Thank you so much for the amazing recipe

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, Thank you for your kind words...do try more and more recipes and let us know how you enjoyed it...happy cooking !!

user
Sandhya

March 13, 2025, midnight

5 
user
Neeta shah

March 13, 2025, midnight

Do u have any alternative flour as maida does not suits me

5 
user
Tarla Dalal

March 13, 2025, midnight

No, there is no substitute to maida.

user
Mumtaz

March 13, 2025, midnight

Do you have any alternative for Yeast, if we don''t want to use Yeast

5 
user
Tarla Dalal

March 13, 2025, midnight

There is no substitute to yeast.

user
Meera

March 13, 2025, midnight

I tried this recipe last week and it turned out really well. Excellent measurements and simply delicious. Thanks

5 
user
Tarla Dalal

March 13, 2025, midnight

Thank you for your kind words. Please keep trying more recipes and sharing your comments with us.

user
megha

March 13, 2025, midnight

instead of oven can we make in cooker. if. yes thn how

5 
user

Related Recipes

recipe
cheese pav bhaji toast recipe | leftover pav bhaji toast | Indian style toasted pav bhaji |

128 Calories

recipe
bhajiya pav | mumbai roadside bhajiya pav | maharastrian bhajiya pav

0 Calories

recipe
Chat-Pata Pav recipe | Chatpata masala pav | Indian spicy bread |

164 Calories

recipe
Healthy Vada Pav recipe, Quick Indian Healthy Recipes

176 Calories

recipe
Jain Pav bhaji recipe | Jain Mumbai roadside Pav bhaji | no potato, garlic and onion Pav bhaji |

418 Calories

recipe
Kanda Bhaji Pav ( Mumbai Roadside Recipes ), Kanda Bhaji

0 Calories

recipe
Khapoli Vada Pav recipe, The Original Khapoli Vada Pav

270 Calories

recipe
Masala Pav recipe, How to make Mumbai street style masala pav with photos

205 Calories

recipe
Mini Pav Bhaji Burgers recipe, Quick Recipes

221 Calories

recipe
Moong Sprouts Pav Bhaji recipe

0 Calories

recipe
Oil- Free Vada Pav recipe

266 Calories

recipe
pav bhaji | mumbai roadside pav bhaji | pav bhaji without pressure cooker

406 Calories

recipe
pav bhaji sandwich recipe | leftover pav bhaji sandwich | pav sandwich |

170 Calories

recipe
Pav Sandwich, Masala Pav with Potatoes, Tomatoes and Onions recipe, Masala Pav Sandwich

167 Calories

Follow US

Recipe Categories

Latest Recipes