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BAKED VADA PAV RECIPE ⬇️
Servings: 12 large vada pavs (50g dough balls each)

Ingredients:
• Bread flour – 4 cups
• Butter – 4 tbsp (room temperature)
• Warm whole milk – 1 cup
• Sugar – 1 tbsp
• Active dry yeast – 1 tbsp (approx. 7g)
• Water – 3/4 cup + 2 tbsp (adjust as needed)
• Salt – 3/4 tsp
• Garlic chutney – as needed
• Potato masala paste – as needed
• Paneer or cheese cubes – 12

Instructions:
1. Activate the yeast:
• In a small bowl, mix warm milk, sugar, and active dry yeast.
• Let it sit for 5–10 minutes until frothy.
2. Prepare the dough:
• In a large mixing bowl, combine bread flour and salt.
• Add the activated yeast mixture.
• Using a stand mixer with a dough hook, start kneading on low speed.
• Gradually add water while mixing until the dough comes together.
• Add butter and knead until smooth and elastic (10–15 minutes).
3. First proofing:
• Place the dough in a lightly oiled bowl.
• Cover with a damp cloth and let it rise in a warm place for 1–2 hours or until doubled in size.
4. Divide and stuff the dough:
• Punch down the risen dough and knead for a few minutes.
• Divide into 12 equal portions (~50g each).
• Flatten each dough ball and spread a layer of garlic chutney, then potato masala paste.
• Place a paneer or cheese cube in the center.
• Seal the dough carefully, shaping it into a ball.
5. Arrange for baking:
• Place stuffed dough balls on a lined baking tray, leaving small gaps between them.
• Cover and let rise for 30–45 minutes.
6. Bake:
• Preheat the oven to 180°C (375°F).
• Brush dough balls with milk.
• Bake for 15–20 minutes.
• Optional: Broil for 1–2 minutes to get golden brown tops.
• Brush with melted butter and allow to cool slightly before serving.

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