Name: Baked Vada Pav Using Canned Pillsbury Biscuit/ Air Fryer instructions
Prep time: 15 min
Cook time: 17 min
Ingredients: 1 can Pillsbury Grands 8 Big biscuits (462 grams/1 lb/ 16 oz can of biscuit); 5-6 tbsp Vada Pav Chutney/ Dry Garlic Chutney; 3 tbsp oil; 1 tsp mustard seeds/Rai (small or large, I used large mustard seeds); 3/4 tsp cumin seeds (Jeera); 3/4 tsp white sesame seeds (Safed til); 1 pinch Asafetida (Hing); 10-15 curry leaves; 1/2 tsp turmeric powder (Haldi powder); 2 tbsp cilantro stems, chopped fine (optional); 5-6 medium potatoes (boiled, peeled and grated or mashed); 1 tbsp ginger, minced; 2 tsp green chilies, minced; 3 tbsp cilantro, chopped finely; 1/2-2 tbsp lemon juice (start with 1.5 tbsp and add more if needed); 2-3 tsp sugar (start with 2 tsp and add more if needed); salt as per taste (I used 1/2 - 2 tsp); 1 tbsp white sesame seeds; 1 tbsp Vada pav Chutney/Dry Garlic chutney; 2 tbsp oil ,butter or ghee for brushing the rolls before baking (I prefer ghee, use oil for vegan); 1 tbsp Garlic butter for brushing the rolls right after baking (optional)

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Baked Vada Pav Using Canned Pillsbury Biscuits- is the ultimate street food with a modern twist. Here the pav or the bread is replaced with biscuit. The potato filling is stuffed into the biscuit along with the dry garlic chutney. Its healthier than the traditional vada pav because here we are not frying the vadas. Its easy to carry to picnics and in lunch boxes and is non messy to eat and serve. Plus it gets a 10 on 10 for looks and presentation.

What is Vada Pav? Vada Pav is a popular street food from the states of Maharashtra and Gujarat. Vada is usually a spiced potato patty that’s dipped in besan/gramflour batter and deep fried. Pav means bread or bun. The deep fried patty is sandwiched in the pav with some green chutney and dry red garlic chutney. The difference between the vada pav in Maharashtra and Gujarat is the potato filling. The Maharashtrian one is usually spicier and has garlic, whereas the one from Gujarat is less spicy, has no garlic and the filling is tangy, sweet and spicy.

Can the Baked Vada Pav Using Canned Pillsbury Biscuits be made in advance? Yes! There are two ways to make them in advance. You can stuff them and put them in an air tight container in the fridge for up to 24 hours. Brush with oil or butter and put in an air tight container in the fridge. Bake just before serving. Second option is to fully bake and reheat in an air fryer or oven before serving.

How to serve Baked Vada Pav Using Canned Pillsbury Biscuits- The traditional way to serve vada pav is with green chutney, additional dry garlic chutney and fried green chilies.

The pictures below were taken when I was making this for some friends. so the quantity is double. I made 32 vada pavs that day. I made half in the oven and half in the Air fryer. The oven ones were slightly lighter in color( second picture from top) The Air fryer ones were more evenly golden brown (1st and 3rd picture from top)

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Here is the written recipe followed by the step by step pictorial one-

Baked Vada Pav Using Canned Pillsbury Biscuit/ Air Fryer instructions

The ultimate street food with a modern twist. Here the pav or the bread is replaced with biscuit. The potato filling is stuffed into the biscuit along with the dry garlic chutney. Its healthier than the traditional vada pav because here we are not frying the vadas. Its easy to carry to picnics and in lunch boxes and is non messy to eat and serve. Plus it gets a 10 on 10 for looks and presentation.

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Prep Time 15

Cook Time 17

Course Appetizer, Breakfast, Dinner, finger food, lunch, Main Course, street food

Cuisine Fusion, Gujarati food, Indian, jain, Maharashtrian food, North Indian

Servings vada pavs

Equipment

1 mixing bowl
1 small tarka pan
1 large baking sheet
1 chopping board
1 Knife
1 pastry brush

Ingredients

1 can Pillsbury Grands 8 Big biscuits 462 grams/1 lb/ 16 oz can of biscuit
5-6 tbsp Vada Pav Chutney/ Dry Garlic Chutney

For Tarka/tempering the potatoes

3 tbsp oil
1 tsp mustard seeds/Rai small or large, I used large mustard seeds
3/4 tsp cumin seeds Jeera
3/4 tsp white sesame seeds Safed til
1 pinch Asafetida Hing
10-15 curry leaves
1/2 tsp turmeric powder Haldi powder
2 tbsp cilantro stems, chopped fine optional

For Potato filling

5-6 medium potatoes boiled, peeled and grated or mashed
1 tbsp ginger, minced
2 tsp green chilies, minced
3 tbsp cilantro, chopped finely
1/2-2 tbsp lemon juice start with 1.5 tbsp and add more if needed
2-3 tsp sugar start with 2 tsp and add more if needed
salt as per taste I used 1/2 – 2 tsp

For topping

1 tbsp white sesame seeds
1 tbsp Vada pav Chutney/Dry Garlic chutney
2 tbsp oil ,butter or ghee for brushing the rolls before baking I prefer ghee, use oil for vegan
1 tbsp Garlic butter for brushing the rolls right after baking optional

Instructions

For oven baked Vada pav

Preheat oven at 350 F/ 180 C
Chop cilantro and also chop the stems. We will use the chopped stems in the tarka.

For tempering/tarka

In pan heat oil and add mustard seeds, cumin seeds and white sesame seeds and cook till they crackle
add asafetida, curry leaves, turmeric, stir and add the chopped cilantro stems and cook for a minute. Turn off heat

Prepare Filling

In a large bowl put the boiled, grated mashed potatoes.
Add the tempering to the potatoes.
Add ginger, green chilies, lemon juice, salt, sugar and chopped cilantro and mix well
Make 16 balls. You will have some filling left over

Assemble the Vada Pav

Split a biscuit in half (In thickness ). On one half of the biscuit, place 1/4 – 1/2 tsp vada pav chutney/Dry garlic chutney.
Put a potato ball on top of the dry chutney and close the biscuit over the potato ball. Make sure the biscuit completely covers the potato ball and is sealed from all sides and makes a smooth ball. Repeat with all the biscuits. You will get 16 vada pavs.
On a large ungreased baking dish, place the 16 vada pavs, keeping a little bit of space between each. Brush with oil/ butter or ghee sprinkle some white sesame seeds and bake at 350F/180C for 17 minutes.
As soon as you take the vada pav out of the oven, brush some melted garlic butter on the vada pavs(optional) and sprinkle some dry garlic chutney on them Serve right away with green chutney and additional dry garlic chutney.

For air fryer

Preheat the air fryer to 370F/ 190C. This is the lowest setting on my air fryer.
Place 4-5 vada pavs in air fryer. Brush with oil/ butter or ghee sprinkle some white sesame seeds and air fry for 6 minutes or till golden. Brush garlic butter(optional) and sprinkle some dry vada pav chutney on top

Notes

You can use any brand biscuit, follow the baking time listed on the biscuit package. I started checking at 15 minutes. Bake till golden brown. I felt the air fryer ones had better color than the baked ones and got done faster. The biscuits will expand a little while baking, so keep some space between the vada pavs while baking. Brushing with melted garlic butter in the end really elevates the taste.

Keyword air fried vada pav, air fryer vada pav, baked vada pav, canned biscuit vada pav, no fry vada pav, pillsbury biscuit vada pav, vada pav

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Preheat oven at 350 F/ 180 C

Chop cilantro and also chop the stems. We will use the chopped stems in the tarka

Grate or mash the boiled and peeled potatoes

For tempering-In hot oil add

Mustard seeds, cumin seeds, white sesame seeds till they turn golden and crackle

Add asafetida, curry leaves and turmeric

Here are the different stages of the tarka

After turmeric, add the chopped cilantro stems and continue to cook for a few more minutes

Add the tempering to the potatoes.

Add ginger, green chilies, lemon juice, salt, sugar(i forgot to take picture of the sugar) and chopped cilantro and mix well

Make 16 balls. (I made double the quantity for a get together) You will have some filling left over

Here is a close up of the biscuit that I used

Split a biscuit in half (In thickness ). On one half of the biscuit, place 1/4 – 1/2 tsp vada pav chutney/Dry garlic chutney.

Put a potato ball on top of the dry chutney and close the biscuit over the potato ball. Make sure the biscuit completely covers the potato ball and is sealed from all sides and makes a smooth ball.

Repeat with all the biscuits. You will get 16 vada pavs.

On a large ungreased baking dish, place the 16 vada pavs, keeping a little bit of space between each. Brush with oil/ butter or ghee sprinkle some white sesame seeds and bake at 350F/180C for 17 minutes.

As soon as you take the vada pav out of the oven, brush some melted garlic butter on the vada pavs(optional) and sprinkle some dry garlic chutney on them Serve right away with green chutney and additional dry garlic chutney.