Baked Wada Pav- Stuffed Baked Buns- Low Fat Version

Hello Sweeties!!! How did your TG holiday go? I am surely thankful for all my friends and family with whom I could spend each and every day of this holiday. 
Minus the crazy shopping, the holiday spirit was big in Ashland. We  put the tree and did the decorations. Also took the kids to Crayola Crayon factory and came home with bunch of crazy crayons and crafts we did there.

My kids love Wada Pav, the most famous snack of Mumbai. If America runs on Dunkin, Mumbai runs on  wada pav. But the whole mess of frying in closed house where you cannot open the windows and the smell of the frying remains in the house puts me off from making this snack which is loved by all. 

This is a short cut to making wada pav and if not entirely, it does satisfy the craving anytime of the year.

Prep Time; 10 mins to mix the dough
1 hours for the dough to rise
Makes around 30 small Buns

You will need; 
For the dough, 

2 cups whole wheat flour
2 cups All Purpose flour
1 Tbspn dry High active Yeast
1 Tbspn Sugar and 1/2 cup warm water to bloom the yeast
1 Tsp Dried Rosemary
1/2 tsp Dried Basil
1 Tsp Garlic powder
2-3 Tbspn Olive Oil and
Salt for taste
water as needed to make the dough 

For stuffing;
2 medium size plantains
2 small potato
pinch of Haldi/Turmeric 1 tspn cumin powder
1 tspn coriander powder
1 tbspn chopped cilantro
2-3 crushed cloves of garlic
1/2 inch ginger grated

1 Finely Diced Jalapeno Pepper
Red Dry Garlic- Chili chutney-Optional
salt to taste

Boil the plantains and the potato for 2-3 whistles and then 5 mins on low flame in a pressure cooker. In a bowl, mash the plantain and potato and mix  all the spices, jalapeno, cilantro, ginger and garlic and mix well.

In a bowl, take the dry active yeast, sugar and warm water and mix well. Keep it aside to bloom for 10 minutes. The mixture will be frothy, if the yeast is active. If the yeast is old discard the mixture and get fresh yeast. I always prefer to check the yeast then move on to the dough.

In a mixing bowl, take the flour, add the seasonings, garlic powder, rosemary, basil,  and little oil to start the mixing, as you move along making the dough, add the oil and knead into a soft dough. Cover with the plastic wrap and let it sit in  a warm place.

I preheat the oven to 200 Degree F and then shut it off. Then place the bowl with the dough to rest and rise for a good hour. I have never experienced problems with dough rising.

When the dough doubles in size, it is ready to be baked into some yummy rolls. Punch out the air from the dough and divide the dough into 30 equal balls.

Take one ball and roll a circle of about 2 inches in diameter. This is also called roti or poori; and spread  the dry garlic chutney on it( if you like.) This chutney is easily available in most Indian grocery stores. This is optional, but does give the authentic taste like back home.
Make balls of the potato mixture sand stuff the bread roti that you made and close the ends, Do as many buns as you can, I could make about 30 rolls and even bake a small loaf of bread in the dough.

 Arrange leaving space in a tray and let it rise again for another 30-45 minutes. Brush with some butter.
Bake in a preheated oven at 375 for about 15-20 minutes. enjoy warm with some Broccoli soup. I served it with some Bean soup/Bean Chili (Recipe will be posted soon).

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