3.5 cups all purpose flour (maida) - i added 3.25 cups flour
oil or softened butter
2 teaspoon instant yeast Or ½ to ¾ tablespoon dry active yeast Or 1 to 1.5 tablespoon fresh yeast
salt or as required
warm water or add as required
milk for brushingin a bowl take 1 cup of all purpose flour, yeast, sugar.
1 cup water. stir or whisk to make a smooth thick batter.
and keep the bowl for 30 to 40 minutes till you see a bubbly and frothy layer on the top. the batter would also have risen.
oil, salt and 1 cup flour. mix with a spoon or spatula.
1 cup flour again. mix and then begin to knead.
the dough appears sticky then you can about 1/4 to 1/2 cup flour. the proportion of water to be added, depends on the quality of the flour. overall i added 3.25 cups flour and 1 cup water.
very well to a smooth pliable dough. spread oil or butter all over the dough.
the bowl with a lid or a kitchen cotton napkin and keep the bread to leaven for 20 to 25 minutes. the leavening time depends on the type of yeast used. for instant and fresh yeast, 20 to 25 minutes of the first rise is enough. for dry active yeast, you will have to keep for about 45 minutes to 1 hour or more.
the pav dough has risen & doubled, then gently punch and deflate the dough and form a log.
the log into equal sizes. take each slice and roll between your palms to get a smooth round roll.
rolls this way and place them in a greased tray keeping 1 inch space between all of them. cover and allow the second rise for 25 to 30 minutes. the small loaves would increase in size.
before 15 minutes you bake the pav, preheat the oven at 200 degrees celsius. for a regular oven, heat both the top and bottom elements. for a microwave oven with convection mode, preheat for 15 minutes at 180 degrees.
brush the pavs buns with some milk. this gives a golden color to laadi pav.
the baking tray in the center rack in a preheated oven at 200 degrees celsius for 25 to 30 mins or till the tops turn golden and the pavs sound hollow on tapping. for baking in the microwave oven at convection mode, bake at 180 degrees celsius.
them from the tray and place on a wired rack or tray, so that they don't become softened and moist from the bottom due to heat condensation.
melted butter or spread softened butter on top of the pavs. this is an optional step.
the pavs warm or at room temperature with any curry, vegetable dish or just as plain bun maska pav (buttered rolls) served with masala chai.
As we all know PAV means Bread and BHAJI means vegetable gravy. There are some variations like Cheese Pav Bhaji,Paneer Pav Bhaji,Mushroom Pav Bhaji,Khada Pav Bhaji, ('खडा'),Jain Pav Bhaji, replacing the potatoes with plantain, as the Jains do not eat potatoes
Related PostsRava Vada – Sooji Vada | Instant vada Recipe | Snacks Recipes in hindiSuji Pakora or Rawa Pakora Recipe | Easy Party Snack, Evening Tea Snacks RecipesBesantoastrecipe | Howtomakebread besan toast | Indian vegetarian breakfast recipesPizza Cups – Kids Snacks Recipes – No oven Pizza Cup Snacks recipes
Masala Vada Recipe, HowToMake Masala Vada|Masala VadaiMoong Dal Vada Recipe, HowToMake Moong Dal VadaAloo Pakora Recipe, Aloo bajji | Potato Pakora(Pakoda) RecipeHyderabadi Dahi Vada,Snacks recipes ,Ramadan Special Dahi VadeChicken Pakora Recipe, HowToMake Chicken Pakora(Pakoda) Mirchi Bajji Recipe, Mirapakaya Bajji with Stuffed Andhra Masala | Chilli BajjiBread Upma Recipe South Indian Style, HowToMakeBread Upma Aloo Poha Recipe, Kanda Batata Poha Recipe