Chef’s Corner: Baked Vada Pav Recipe By Chef Sanket More

A vada pav is a classic, comforting street food that millions of people – especially Mumbaikars – swear by. And while some might argue that this iconic street food must be enjoyed in its most authentic form, a little innovation is always appreciated. Enter the Baked Vada Pav! It’s crisp on the outside and soft and flavorful on the inside – and it’s not fried but baked. If this dish sounds interesting, here’s a fun recipe by Chef Sanket More of Eve Bombay.

Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, Chef Sanket More, Corporate Executive Chef at Eve Bombay, will share the recipe of his signature Baked Vada Pav. Let’s get started!

Chef Sanket More’s Baked Vada Pav Recipe

About Chef Sanket More

Chef Sanket More is the Corporate Executive Chef at Eve Bombay. He brings a refined, global approach to modern dining. With a keen eye for detail, he blends global influences with local sensibilities. His food is deeply rooted in precision and channeling inner creativity to invoke familiarity and warmth in each bite.

He holds a Bachelor’s degree in Culinary Arts from Manipal University and a Diploma in International Cuisine from B.H.M.S, Switzerland.

Over the years, he has worked with renowned hospitality brands including Dusit Thani Dubai, Park Hotel Waldheim Switzerland, Olive Bar & Kitchen Delhi, The Bombay Canteen, O Pedro Mumbai, and Red Thread Hotels Goa.

Also Read: Chef’s Corner: Mango Milk Chocolate Entremet Recipe By Chef Aditya Kulkarni

Making The Dough

Dough Ingredients

• 700 gm of maida
• 300 gm of poolish dough
• 7 gm of gluten powder
• 20 gm of salt
• 15 gm of yeast
• 400 ml water
• 120 ml oil

Dough Method

1. In a mixing bowl, add maida, yeast, and salt.
2. Add oil and gently mix into the flour.
3. Add water gradually and knead into a soft, smooth dough.
4. Cover the dough with a damp cloth or lid.
5. Rest the dough for about 20 minutes.

Ensure that the dough is soft and elastic and not hard.

Making The Potato Stuffing

Potato Stuffing Ingredients

• 1000 gm of boiled potato
• 40 gm of garlic
• 40 gm of ginger
• 10 gm of mustard seeds
• 4 gm of curry leaves
• 20 gm of salt
• 15 gm of turmeric powder
• 30 gm of green chilli
• 10 gm of jeera powder
• 10 gm of coriander powder
• Coriander leaves
• 100 ml sunflower oil

Potato Stuffing Method

1. Mash the boiled potatoes and set aside.
2. Heat oil in a pan on a medium flame.
3. Add mustard seeds and allow them to splutter.
4. Add ginger-garlic and saute well until the raw smell disappears.
5. Into the pan, add mashed potatoes and mix well.
6. Add turmeric powder, salt, coriander powder, jeera powder, and chopped green chilli.
7. Cook and saute the mixture for 2 to 3 minutes.
8. Turn off the flame and add fresh chopped coriander leaves.
9. Allow the stuffing to cool completely.

Also Read: Chef’s Corner: Chef Santosh Magdum’s Tortellini Pasta – Lemon Basil Ricotta Recipe

Making The Baked Vada Pav

Portion Size

• Dough: 30 gm per piece
• Potato stuffing: 25 gm per piece

Shaping & Proofing

1. Take 30 gm dough and flatten slightly.
2. Place 25 gm potato stuffing in the center.
3. Seal the edges properly and shape into a smooth, round bun.
4. Place the pieces on a greased baking tray. Ensure there is enough space between each bun.
5. Cover and allow to proof for 1 hour in a warm place. Proper proofing makes the pav soft and fluffy.

Baking

1. Preheat the oven to 200°C.
2. Place the proofed buns in the oven.
3. Bake for 10 minutes or until the top turns light golden brown.
4. Take the tray out of the oven and cool slightly.

Plating

1. Place a banana leaf on the serving plate.
2. Arrange 3 baked vada pavs neatly on top.
3. Garnish with fried green chillies and crispy curry leaves.
4. Insert a satay stick through each vada pav (optional).
5. Sprinkle spiced boondi on the side.
6. Serve with green chutney and tomato chutney.

The Baked Vada Pav by Chef Sanket More is a delightful, comforting, and super easy recipe when you’re craving for a classic vada pav, but not fond of the excessive oil used in the frying process. This version of the beloved vada pav is baked but still retains that heartwarming burst of flavors in each bite. When are you trying out this recipe?