- Preeti Shridhar
100% Whole Wheat Baked Vada Pav
Baking bread with 100% whole wheat is quite intimidating. Since whole wheat does not have enough protein required to give strength and structure to bread, the bread turns out heavy and dense. I have, after several experiments used both Tangzhong and autolyse processes to attain the kind of texture and softness that I was looking for. Tangzhong process helps to give a softer bread. Autolyse helps in developing gluten, hence reducing the overall kneading time. You may need a little more or less liquid than mentioned in the recipe. So don't add all the liquid at once. I am not getting into the technicalities of the processes here..These baked Vada Pav are soft, healthier and great option for breakfast on the go.
Ingredients For Tangzhong Flour 30 gms Water 150 gms. For buns Flour 430 gms Yeast 2 tsp Honey 2 tbsp Salt 1 1/2 tsp Milk + water 1 1/2 cup Oil 2 tbsp Vada masala Potatoes 4 large boiled Onion 1 cup finely chopped Garlic 2 tsp crushed Green chili 1 finely chopped Salt 1/2 tsp Red chili pd 1 tsp Oil 1 tbsp Method For Tangzhong
In a pan mix flour and water till no lumps are there.
Cook it on medium heat, stirring all the time, till it becomes thick and translucent.
Remove it in a bowl and cover it with cling film to avoid skin from forming on top.
Take 330 gms of flour in a large bowl.
Mix in the cooled tangzhong.
Slowly add milk and water mixture till you get a soft dough. Don't add all the liquid.
You don't have to knead the dough. Just mix liquid and flour.
Keep the remaining liquid aside.
Cover and keep the dough for 2 hours.
Heat oil in a pan.
Add garlic and green chili and onions.
Saute onions till they turn soft and pink in colour.
Now add in salt, Turmeric pd and red chili powder.
Give it a quick mix.
Tip in the mashed potatoes.
Mix properly and cook for a couple of minutes so that the spices blend with potatoes.
Add chopped coriander.
Keep it aside to cool.
To make buns
Take 2 tbsp liquid from the mixture of milk and water left.
Warm it very slightly.
Add 1 tsp honey.
Now mix in the yeast.
Leave it for 10 minutes.
The yeast will froth up.
Now in a large bowl add the remaining flour, salt and honey.
Add the autolysing dough and the yeast mixture.
Mix everything well.
Now start kneading the dough on the counter top.
If the dough feels dry, add liquid from the remaining mixture, one tbsp at a time.
Knead for 10 minutes, using the oil, little by little.
By this time, the dough would have become smooth and supple.
Keep it in a greased bowl. Cover with a cling film and keep it in a warm draft free area.
Let it double in size.
Now lightly punch it to remove all the gas.
Divide the dough into sixteen equal parts. That will come to 50 gms, approximately.
I actually cut the dough and weigh it so that all buns are of equal size.
Similarly divide the masala also into 25-30 gm portions.
Take one portion of dough, roll it into a ball first, then flatten it. Keep the small ball of masala in the center.
Pull up the edges of the dough, covering the masala.
Pinch to seal.
Keep it on a greased and dusted baking tray.
Keep the next bun, an inch apart.
Similarly repeat the process with the remaining pieces of dough.
Lightly brush the dough with oil.
Cover with a damp cloth.
Once the buns double in size, brush them with a mixture of milk and oil.
Bake them in a preheated oven at 190 degrees celsius for 20-25 minutes.
Pick up one bun , knock at the bottom, you will get a hollow sound. This means the buns are done.
Remove them on to a wired rack.
Brush them with oil to get a soft crust.