Baked Vada Pav? Yes, you read it right. A relatively healthy alternative to the famous fried street food, vada pav. You can also call it Potato stuffed Masala dinner rolls or potato buns. This Vegan Baked vada pav is completely vegan, the pav is vegan along with the filling.
But these are not the regular potato stuffed buns. It has all the goodness of the regular vada pav, except for the dipping of potato mixture in gram flour batter and frying. It takes out all the effort of deep frying the vada’s and is best served for parties when you just need to bake and not fry.
Replacement of Fried Vada Pav?
Of course, I am not saying this as a replacement for the fried vada pav. Fried food is fried and I would say nothing can replace the normal vada pav. But when you are looking for no frying or want to indulge in some food, but at the same time, trying to cut calories, then this can be the option.
I love baking vada pav. And I could say that it does taste almost the same. In fact, whenever I made vada pav now, I make a small batch of baked vada pav for myself. I now eat only the baked version and my son at times enjoys the baked one too with me.
I decided to post this recipe in a bit of a hurry and hence the pics are not that great. The step-by-step pics and the final pics are all taken in the night and just on the go. So excuse for the quality. Next time I will update them.
There are 5 main steps to make this Vegan Baked Vada Pav
- Making of Dough
- Making of Potato Mixture
- Making of Chutney (Optional)
- Assembling and proofing the buns
Step 1 – Making of Dough
For Dough I used my Eggless Indian Pav/Dinner Rolls recipe but modified it to make it vegan. I replaced the butter with olive oil and the milk with water. The color of the pav might appear slightly pale due to this. All the remaining steps and procedures remain the same. Please refer to my recipe here Eggless Indian Pav/Dinner Rolls for making dough and replace milk with water and butter with olive oil if you want it vegan.
Step 2 – Making of Potato Mixture
Again used the same recipe of Potato mixture for Homemade Vada Pav | Mumbai Special Vada Pav. Did not change anything here, so please refer to the recipe for making of potato mixture.
Step 3 – Making of Spicy Vada Pao Chutney | Spicy Garlic and Red chilly Chutney
I have used the recipe here for making the Spicy Garlic and Red chilly chutney. If you like to make green coriander chutney too, please refer to this recipe. The green chutney should not be watery or else the buns would soak.
Step 4 – Assembling and proofing the buns
The second last step is assembling the buns or pav. For this divide the dough into equal size balls. Roll each into 2-3 inch diameters. Simply pat them in your hand or on a flat board. Fill each with a teaspoon of Garlic and red chutney. If using green chutney add that too.
Next, add 2-3 tablespoons of potato mixture. Grab the edges and seal them properly. Now arrange it on a baking tray leaving some space in between for the balls to rise evenly. Let them rest for 1-1.5 hours or until double.
Step 5 – Baking
Lastly, brush the buns with some water or vegan milk, or regular milk on the bread. Bake it in a preheated oven at 200 Deg C/ 390 Deg F for 20 mins.
How to reheat Baked Vada Pav
Reheating in a microwave
If reheating in a microwave, place it in a microwave along with half a cup of water. Microwave for 30-40 seconds on full power.
Reheating on a stovetop
If reheating on a stovetop, simply heat them on a griddle or a skillet on both sides until warm.
Few more Stuffed Bread recipes on my blog
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Vegan Baked Vada Pav
Dough – Refer recipe for dough here (Replace milk with water, and butter with olive oil for Vegan Rolls)
Potato Mixture – Refer Ingredients for Potato Mixture here
Spicy Red Chili Garlic Chutney – Refer Ingredients here
Assembling and proofing the buns
- Water / Vegan Milk / Regular Milk If not vegan
- Oil / Butter If not vegan
Dough – Refer recipe here
Potato Mixture – Refer recipe here
Spicy Red Chili Garlic Chutney – Refer recipe here
Assembling and proofing the buns
- Divide the dough into equal size portions. For one ball take around 70 grams of dough if you prefer measuring.
- Flatten the dough between your palms.
- Add around 1 teaspoon of Garlic and Red chili chutney and spread it leaving the edges.
- If using green coriander chutney add it too. The green chutney should not be watery or else the buns would soak.
- Now add 2-3 tablespoons of potato mixture depending on the size of your bun. Do not overfill.
- Grab the edges and seal the pav or the bun all over.
- Just roll the bun in between your palms to even it out.
- Place the bun on a greased baking tray leaving some space in between.
- Similarly, roll the remaining buns and place it on the baking tray.
- Place it in a baking tray and let it proof for 1-1.5 hours until double.
- Once done, preheat the oven to 200 Deg C/ 390 Deg F
- Lightly brush the pav/buns with some water or vegan milk, or regular milk.Water / Vegan Milk / Regular Milk
- Bake it in a preheated oven at 200 Deg C/ 390 Deg F for 20 mins.
- Once done remove, and apply olive oil or butter (If not vegan) all over.Oil / Butter
- Let it rest in the tray for 5 mins.
- After 5 mins remove it and let it cool down completely on a rack.
- Buns can be stored in a bread container or wrap it in a muslin cloth and keep it in a container. They stay moist.
- Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Baking time may vary slightly, depending on your oven temperature and size.
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- Potato Crescent Rolls from Passion Kneaded
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- Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe
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