Colourful Wheat Vada Paavs
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These visually appealing and healthy Colourful Wheat Vada Paavs are an excellent way to present the famous street food. Colourful Wheat Vada Paavs are naturally coloured using Beetroot puree, spinach puree, turmeric and hence a great wholesome meal. You can also make any non-veg stuffing also if required for the same dish.
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Ingredients
- Whole wheat flour300 gm
- Active dry yeast5 gm
- Sugar1 tsp
- Salt1 tsp
- Water150 ml
- Olive oil2 tbs
- Beet root puree 4 tbsp for red bun dough
- Spinach puree 4 tbsp for green bun dough
- Turmeric 1tsp for yellow bun dough
- Milk for milk-wash 2 tbs
- Grated cheese for sprinkling on top
- Potato stuffing of your choice
- Garlic paste
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Instructions
- In a bowl, mix yeast and sugar with lukewarm water. Let the solution rest until yeast froths
- In a mixing bowl, take whole wheat flour, salt, oil and activated yeast solution. Start kneading the dough by adding water little by little
- Take out the dough on a dusted surface and start kneading it till you get a soft and elastic dough. Divide to 4 parts. Add the different colouring agents to the three portions and knead.
- Adjust the moisture and flour in each of the balls to get a soft and supple dough.. keep each of them in seperate oiled bowls and cling wrap it for proofing.in a warm place
- Once the dough have doubles in 1 to 1 and half hour, depending on your weather conditions, remove them from bowls and knead for another 2 minutes. Make small balls of each dough and flatten them.
- Apply the garlic butter paste and place a portion of the potato filling in the centre. Cover the filling with the dough and seal the edges to form a ball.
- Place them in a greased pan let them rest for 20 min.Brush them with milk and butter. Sprinkle with grated cheese. .
- Bake them in a preheated oven for 20 to 25 min at 180 deg C or till browned.
- Once the crust turn golden brown, take the baking tray out. Brush the baked vada pav with butter immediately and transfer them to a wired rack. Brushing the baked bread with butter or oil help to soften the crust and gives a glaze as wel
- Let them rest on wire rack for 30 min before serving.
Notes
Ensure use of best quality yeast. Proper Kneading and proofing time is crucial for a soft bread.
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