Stuffed Vada Pao

Ingredients (29)

• ·g yeast
• ·sugar
• ·warm water
• ·cups flour
• ·salt
• ·tbsp butter
• ·warm milk
• ·oil
• ·jeera
• ·mustard seeds
• ·ginger-garlic
• ·green chilli
• ·curry leaves
• ·hing
• ·coriander powder
• ·red chilli
• ·haldi
• ·boiled potatoes
• ·lemon juice
• ·coriander
• ·garlic cloves
• ·sesame seeds
• ·coconut
• ·peanuts
• ·red chilli powders
• ·salt
• ·fried chillies
• ·curry leaves
• ·green chutney

1. 1

   Activate 10g yeast with sugar and warm water.

2. 2

   In 4 cups flour, add salt, yeast mix, 3 tbsp butter, and warm milk. Knead soft dough and rest for 1–1.5 hours until doubled.

3. 3

   In oil, add jeera, mustard seeds, ginger-garlic, green chilli, curry leaves, and hing.

4. 4

   Add spices (coriander powder, salt, red chilli, and haldi) and 4 boiled potatoes. Finish with lemon juice and coriander.

5. 5

   For sukhi garlic chutney, roast garlic cloves, sesame seeds, coconut, and peanuts, then grind with red chilli powders and salt.

6. 6

   Assemble by flattening dough balls, adding chutney and aloo ball, sealing, and proofing for 25 minutes.

7. 7

   Bake at 180°C for 30 minutes and brush with butter.

8. 8

   Once cooled, top with fried chillies and curry leaves, serve with green chutney, and enjoy.