- 2 cups All purpose flour
- 2 teaspoons Active Dry Yeast or 1.5 teaspoons Instant Yeast
- 1 teaspoon Sugar
- 1/4 cup Melted Butter
- 1/5 cup plain Yogurt
- 1/2 teaspoon Salt (adjust to taste)
- 2/3 cup Water
- 4–5 Tablespoons Oil
- 4 medium Potatoes, boiled, peeled & mashed
- 2–4 Garlic cloves (depending on how strong you want the flavor to be)
- 1–2 Green Chili (adjust to suit spice required)
- 1 teaspoons Ginger, minced
- 1/2 cup clean Coriander or Cilantro leaves, chopped very finely or ground coarsely
- Handful of clean Curry Leaves, chopped roughly
- 2 Tablespoons Vegetable Oil
- 1 teaspoon Black Mustard Seeds
- 1 teaspoon Cumin seeds (jeera)
- 1–2 teaspoons Salt (adjust to taste)
- 1/2 Tablespoon Besan flour (gram flour) – optional
Batter for the Vada
- 1 and 1/2 cups Besan / Gram Flour
- 1/2 Tablespoon Salt (adjust to taste)
- a pinch of Baking Soda
- 1 teaspoons Red Chilli Powder (adjust based on how spicy you want)
- 3/4 cups Water approximately (adjust to use as much required to make a cake-batter-like consistency
- Vegetable Oil – to deep fry
- Thick Garlic chutney (powder or paste) or any spicy chutney you like
- Melted butter / milk / egg-wash
- White sesame seeds (optional)
For the dough
- To lukewarm water, add sugar, yeast and mix. Let it rest for a couple minutes. If using active dry yeast, the mixture will foam up. If using instant yeast, it wont.
- Mix flour, salt. Add melted butter, yogurt and the yeast mixture and mix well. Knead by hand for 15 minutes or electric mixer for 8 minutes or until you have a smooth and elastic dough.
- Oil a large bowl and the place dough in it. Cover with a plastic wrap or a damp cloth and let the dough rise for 1-2 hours or until it has doubled in volume.
For the Vada
- Grind garlic ginger, green chilli and a little coriander to form a coarse paste.
- Heat oil in a small pan and add mustard seeds. When they start to crackle, add cumin (jeera) and fry for a few seconds. Add the turmeric, ground paste and curry leaves and fry for 20 seconds and switch off the flame.
- To mashed potatoes, add the tempered oil, more coriander, salt, gram flour and mix well. Taste and adjust for seasoning, if required. Let the filling cool a bit
- Roll 1 to 1.5 Tablespoons worth filling into neat balls. These tiny fried vadas will make for manageable sized bread rolls.
- To make the matter, mix gram flour (besan), red chili powder, salt, a pinch of baking soda or rice flour and mix well. Slowly start adding water and mix consistently to form a smooth batter. It should be like a thin cake batter – free from lumps.
- Take each ball of the filling, dip in the batter and drop into oil. Fry on both sides for 3-4 minutes or medium heat or until the dough is cooked through.
- Remove onto a piece of paper / slotted plate to get rid of excess oil.
To make the Vada Pav Bread Rolls
- Preheat oven to 180 C. Cover a baking pan with aluminum foil. This prevents bread from sticking to the pan
- Remove the dough onto a clean work surface. Cut 2-3 inch equal sized dough bits.
- With your hand, flatten out the dough. Use a little flour if the dough is sticky. Add some thick garlic chutney on the surface. Place one cooled Vada at the center of the dough. Bring all sides to the top, seal with your fingers and roll into a smooth ball. If there is any extra piece of dough, simple pluck it out. Repeat with the rest of the dough bits + vada.
- Place the dough balls in concentric circles at a distance of about half an inch from each other. Cover and let the dough rise for 20-30 minutes. Alternatively, you can simply line the bread rolls on a baking tray.
- Once the dough balls have plumped up, brush each roll with melted butter / milk / egg-wash. Sprinkle some sesame seeds on top if required.
- Bake in a preheated oven at 180 C for 20-25 minutes or until the bread rolls are fully cooked through.
- Let them cool in the pan for 5-10 minutes. Remove onto a plate and serve. You can get them and arrange like a honeycomb if you like.
- When you bite into a bread roll, you’ll be delighted to find the vada inside! Enjoy!
- The Vadaa inside will not retain its crisp cover. But in all respects, it is a Vada Pav Roll.
- You can store them in the refrigerator for 3 days. re-Heat for 30-45 seconds before eating. But they taste best fresh out of the oven.