Shaswati Stuffed Vada Pav is a delicious and popular street food that originated in the Indian state of Maharashtra, especially in the city of Mumbai. It is essentially a variation of the classic Vada Pav, a spicy and flavorful vegetarian sandwich. What sets Stuffed Vada Pav apart is the addition of a stuffing or filling inside the vada (potato fritter) that enhances its taste and texture.
Preparation Time: 1 hour
Baking Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For Activating the Dry Yeast:
– ½ cup Lukewarm water
– 1 tsp Dry yeast
– 1 tsp Sugar
For Making the Pav Dough:
– 1+¼ cup Maida (All-Purpose Flour)
– 1 tsp milk powder
– Activated yeast water (from the above step)
– 1 tbsp Butter
– 1 tsp Sugar
– ¼ tsp Salt
For Stuffing the Pav (before Baking):
– Masala aloo vada (fried) – 6 pieces
– Butter for brushing the vada pav
How to make the Stuffed Vada Pav
1. In a small bowl, mix lukewarm water and sugar. Sprinkle the dry yeast over the water-sugar mixture.
2. Allow it to sit for 10-15 minutes until it becomes frothy. This indicates that the yeast is activated.
3. In a large mixing bowl, add maida (all-purpose flour), milk powder, activated yeast water, butter, sugar, and salt.
4. Knead the mixture into a soft and smooth dough. You may need to add a little extra flour if the dough is too sticky.
5. Cover the dough with a damp cloth and let it rest for about 30-45 minutes or until it doubles in size.
6. After the dough has risen, punch it down to release the air. Divide the dough into 6 equal portions and shape them into balls.
7. Take one dough ball and flatten it into a small disc with your hands. Place a masala aloo vada in the center and seal the edges of the dough around it, forming a smooth ball or whatever shape you want.
8. Repeat this process for the remaining dough balls.
9. Preheat your oven to 180°C (350°F).
10. Place the stuffed pav balls on a baking tray lined with parchment paper. Bake for about 20 minutes or until the pav turns golden brown and sounds hollow when tapped.
11. Once the stuffed vada pav is baked, remove it from the oven. Brush each pav with a little butter to enhance the flavor and soften the outer layer.
12. Your Stuffed Vada Pav is ready to serve! You can serve it with chutneys, like green chutney or tamarind chutney, and enjoy it with a hot cup of masala chai.
Note: You can also add some green chilies, garlic, and ginger to the dough for a spicier flavor. Customize the chutneys and condiments to your taste. Enjoy your homemade Stuffed Vada Pav!
Here, you can read it in Bengali – স্টাফড বড়া পাও
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