The Vada Pav Puff Pastry Braid combines layers of buttery, flaky dough with a delicious batata vada filling and lip-smacking garlic chutney, making it an enticing dish for any gathering, party, or festival celebration. This pastry is not only visually appealing but also easy to prepare. It’s a great and tempting treat that guarantees to please the entire crowd.
When it comes to mouthwatering appetizers for parties and gatherings, three main criteria should be considered: They must be easy, quick, and absolutely delicious!
Luckily, making appetizers using a puff pastry sheet quickly hits all those benchmarks.
Making puff pastry from scratch is a time-consuming process. Now, while making puff pastry from scratch can be a labor of love, there’s no need to sweat it—store-bought puff pastry is a game changer! I may not use pre-made ingredients often, but when it comes to puff pastry, I always keep a stash in my freezer, ready to dazzle unexpected guests or elevate a casual get-together. You’ll be amazed at how effortlessly you can create incredible dishes that leave everyone in awe! They’re a breeze to work with, super customizable, and perfect for small gatherings and larger parties. They look stunning yet require minimal effort. Puff pastry truly is the secret weapon for any busy host.
Some of the easiest and most impressive recipes I make with it are puff Pastry samosa tart, and Dabeli puff pastry swirls. I’m thrilled to share one more fusion savory puff pastry appetizer recipe I’ve loved lately – Vada Pav Puff Pastry Braid.
Vada pav is a delicious Indian street food that has a special place in my heart. Traditionally, batata vada is served between a bun of bread, but in this recipe, we’ll stuff the batata vada in a puff pastry sheet along with dry garlic chutney. Twisted into a beautiful braid and baked to crispy, golden-brown perfection, this appetizer is sure to wow your guests!
This Vada Pav Puff Pastry Braid is perfect for party menus, particularly during celebrations like Diwali. It is easy to prepare and can be made ahead of time, allowing the filling and shaping to be done in advance. This makes it an ideal make-ahead appetizer that will impress your guests. Get ready to impress your guests with this easy, breathtaking treat!
Ingredients
- Batata Vada ingredients: To make batata vada mixture, we will need potatoes, cilantro, oil, mustard seeds, urad dal, hing, curry leaves, ginger, garlic, green chili, salt, and turmeric powder.
- Puff pastry – The best thing to have in your freezer. This quick pastry dough creates sweet and savory dishes. Defrost, and you’re ready to go! Any store-bought option in your local grocery will work, but I love Traders brand puff pastry!
- Dry garlic chutney: This is made with lots of garlic, dry coconut flakes, sesame seeds, salt, and red chili powder. You can substitute sesame seeds with peanuts, too, or you can add Sev.
- Other ingredients – Milk to brush the puff pastry.
See recipe card for quantities.
Instructions
- Step 1: Grind coconut, chili powder, salt, and sesame seeds into a coarse powder. Take it in to a bowl. Now coarsely crush the garlic cloves. Mix crushed garlic with coconut-sesame mixture well. The dry garlic chutney is ready. Keep it aside.
- Step 2: Heat oil in a pan. Add urad dal and fry them until golden brown. Now add mustard seeds and let them crackle. Add asafoetida, the crushed mixture of garlic, ginger, chili, and curry leaves. Saute it for one minute.
- Step 3: Add salt, turmeric powder, and mashed Potatoes. Mix them well over medium heat and cook it for 4 to 5 minutes.
- Step 4: Sprinkle cilantro and switch off the flame. Mix it very well and let it cool down completely.
- Step 5: Unfold the pastry sheet on a lightly floured surface. Place the pastry sheet onto the baking sheet. Divide the sheet into three equal vertical parts by marking them very lightly and not cutting through. The marking is just a guide, so you have three parts.
- Step 6: Now cut slanted strips about ½ inch wide, going towards the middle of the pastry- leaving a 3 to 4-inch area uncut in the center. This step will create flaps. You can make them as broad or as narrow as you want. (Please refer step by step picture or video) Note – Do not slice into the middle section.
Step 7: Spoon half of the potato mixture lengthwise down the center part of the pastry sheet, leaving ½″ space at the top and bottom of the sheet for sealing in the mixture. Now add 2 tablespoon dry garlic chutney on top of the potato mixture.
Step 8: Start braiding. Start at one end and bring one piece at a time across the center, overlapping and alternating. Gently stretch the strip if needed to cover the filling.
Step 9: After you’ve completed your puff pastry braid, brush the top with milk. Place the baking sheet in the fridge for 30 minutes before baking. Repeat with the remaining puff pastry sheet.
Step 10: Bake for 30 to 35 minutes on the middle rack or until golden brown. Vada Pav Puff Pastry Braid is ready. Serve it with green chutney and sweet chutney.
Top tip
- Make sure the stuffing is completely cool before adding it to the puff pastry.
- Refrigerating the pastry after filling it is a very important step.
- Dust your working surface with flour to avoid dough sticking to it.
- If the dough warms up and softens too much during folding, put it in the fridge or freezer to chill for 5-8 minutes.
- It’s important to place the prepared vada pav braid in the fridge for 30 minutes before baking. This will ensure the pastry puffs properly.
FAQ
Well, that depends exactly on how big you make the slices. I like to slice it in about 2-inch sections, which gives me about 5-6 slices per braid. This recipe is written for two pastries, but you can easily halve or double it.
Store the pastry in an airtight container for five days in the fridge or up to 2 months in the freezer.
Serve it with sweet chutney, green chutney, and fried green chili.
You can use pre-made pie crust Crescent dough.
Absolutely! You can fill the stuffing and braid the pastry two days in advance. Once you braid it, cover it and keep it in the fridge. When you are ready to bake, remove it from the refrigerator, brush it with milk, and bake it.
You can use samosa stuffing, kachori stuffing, dabeli stuffing, or bhakharwadi stuffing for a savory puff pastry braid recipe.
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Vada Pav Puff Pastry Braid
Ingredients
For dry garlic chutney
- ½ cup dry grated coconut
- 2 tablespoon sesame seeds
- 1 tablespoon red kashmiri chili powder
- ¼ cup garlic cloves
- 1 teaspoon salt or to taste
For batata Vada mixture
- 10 Curry leaves
- 1 ½ tablespoon Ginger
- 1 ½ tablespoon garlic cloves
- 2 spicy green chilies Use according to your taste
- 1 tablespoon Oil
- 1 teaspoon urad dal
- 1 teaspoon Mustard seeds
- ¼ teaspoon Turmeric powder
- Pinch of Asafoetida
- Salt to taste
- 500 grams Boiled and mashed potatoes
- 2 tablespoon Cilantro / coriander
Other ingredients
- 18 oz. puff pastry sheet 1 box
- Some milk to brush the pastry
Instructions
For dry garlic chutney –
- Grind coconut, chili powder, salt, and sesame seeds into a coarse powder. Take it in to a bowl. Now coarsely crush the garlic cloves. Mix crushed garlic with coconut-sesame mixture well. The dry garlic chutney is ready. Keep it aside.
For potato mixture
- Combine garlic, curry leaves, ginger, and green chilies in a mixer grinder jar. Coarsely crush them and set them aside.
- Heat oil in a pan. Add urad dal and fry them until golden brown. Now add mustard seeds and let them crackle. Add asafoetida, the crushed mixture of garlic, ginger, chili, and curry leaves. Saute it for one minute.
- Add salt, turmeric powder, and mashed Potatoes. Mix them well over medium heat and cook it for 4 to 5 minutes. Sprinkle cilantro and switch off the flame. Mix it very well and let it cool down completely.
Make the puff pastry braid
- Take the puff pastry out of the freezer and thaw for about 30 min.
- Preheat the oven to 400 degrees F / 200 degrees C. Line a baking tray with a silicon mat or parchment paper.
- Unfold the pastry sheet on a lightly floured surface. Place the pastry sheet onto the baking sheet. Divide the sheet into three equal vertical parts by marking them very lightly and not cutting through. The marking is just a guide, so you have three parts.
- Now cut slanted strips about ½ inch wide, going towards the middle of the pastry- leaving a 3 to 4-inch area uncut in the center. This step will create flaps. You can make them as broad or as narrow as you want. (Please refer step by step picture or video)
- Note – Do not slice into the middle section.
- Spoon half of the potato mixture lengthwise down the center part of the pastry sheet, leaving ½″ space at the top and bottom of the sheet for sealing in the mixture. Now add 2 tablespoon dry garlic chutney on top of the potato mixture.
- Start braiding. Start at one end and bring one piece at a time across the center, overlapping and alternating.
- Note – gently stretch the strip if needed to cover the filling.
- After you’ve completed your puff pastry braid, brush the top with milk.
- Place the baking sheet in the fridge for 30 minutes before baking. Repeat with the remaining puff pastry sheet.
Baking
- Bake for 30 to 35 minutes on the middle rack or until golden brown.
- Once baked, let it cool for 5 minutes. Cut into 5 to 6 pieces. Serve it with sweet chutney and green chutney.
Video
Notes
- Make sure the stuffing is completely cool before adding it to the puff pastry.
- Refrigerating the pastry after filling it is a very important step.
- Dust your working surface with flour to avoid dough sticking to it.
- If the dough warms up and softens too much during folding, put it in the fridge or freezer to chill for 5-8 minutes.
- It’s important to place the prepared vada pav braid in the fridge for 30 minutes before baking. This will ensure the pastry puffs properly.
Nutrition
Warm regards,
Dhwani.
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