Next to masala pori,i love pav bhaji. I miss masala pori in US but i am satisfied that i am getting pav bhaji in chat shops here. Intially i used to buy ready made pav in shops and will make bhaji in home. But recent days, i like to prepare pav too in home. If i make pav, i will use it for pav bajji, vada pav and misal pav. My son have it as bread and sauce or bread and jam. For his sake, nowadays i either prepare it in home or buy it and keep it in stock. The ingredients needed for this pav is very less and easy to make.
Ingredients:
All purpose flour/Maida - 3 cup
Yeast - 1 1/2 tbsp
Sugar - 3 tbsp
Salt - 1/2 tbsp
Butter - 1 1/2 tbsp
Milk - 1 1/2 cup
Warm water - 2 tbsp
Recipe:
1.Take a small bowl,add 2 tbsp water and add yeast and sugar.Mix well and leave it for 10 minutes.
2.After 10 minutes, check whether yeast is foamy.Mix one more time.
3.Take a large bowl,add all purpose flour,Salt,warm milk,proof yeast and mix well. If needed,add some warm water to it.
4.Knead the dough very softly.Don't knead like chappathi dough(hard)..
5.Transfer the kneaded dough in a glass bowl, apply melted butter on top and cover the dough with damp cloth and rest it in a warm place like conventional oven.
6.Leave it there till the quantity of dough doubles its volume.
7.Once again knead the dough and divide it into equal portion and roll it into balls.
8.Place the rolled balls on a baking pan and cover it with damp cloth and allow to rest for 1 hour.
9.After 1 hour,check whether the rolled balls double the size.
10.Pre heat the conventional oven for 400 F for 5 minutes.Meantime, apply milk as coating on top of rolled balls. If needed, sprinkle some sesame seed on top.
11.Place the pan inside the oven and bake it for 20 minutes.Check the pav by piercing a tooth pick inside,if it comes out clean without sticking any dough,then pav is ready.
12.After 20 minutes, remove the pav and leave it for 2 minutes inside pan.
13.After 2 minutes,transfer the pav to a drying rack.Apply butter on top when it is warm.
14.Once the pav cool down, cut the partitions and remove individual pav buns.
Note:
*.Don't baked the bun so long,it will make the bun hard.
* Place the pan in middle rack in oven,so that bottom part won't get burned soon.
* Don't cut the pav immediately after removing from oven.
* Adjust sugar and salt according to taste.
Ingredients:
All purpose flour/Maida - 3 cup
Yeast - 1 1/2 tbsp
Sugar - 3 tbsp
Salt - 1/2 tbsp
Butter - 1 1/2 tbsp
Milk - 1 1/2 cup
Warm water - 2 tbsp
Recipe:
1.Take a small bowl,add 2 tbsp water and add yeast and sugar.Mix well and leave it for 10 minutes.
2.After 10 minutes, check whether yeast is foamy.Mix one more time.
3.Take a large bowl,add all purpose flour,Salt,warm milk,proof yeast and mix well. If needed,add some warm water to it.
4.Knead the dough very softly.Don't knead like chappathi dough(hard)..
5.Transfer the kneaded dough in a glass bowl, apply melted butter on top and cover the dough with damp cloth and rest it in a warm place like conventional oven.
6.Leave it there till the quantity of dough doubles its volume.
7.Once again knead the dough and divide it into equal portion and roll it into balls.
9.After 1 hour,check whether the rolled balls double the size.
11.Place the pan inside the oven and bake it for 20 minutes.Check the pav by piercing a tooth pick inside,if it comes out clean without sticking any dough,then pav is ready.
12.After 20 minutes, remove the pav and leave it for 2 minutes inside pan.
13.After 2 minutes,transfer the pav to a drying rack.Apply butter on top when it is warm.
14.Once the pav cool down, cut the partitions and remove individual pav buns.
Note:
*.Don't baked the bun so long,it will make the bun hard.
* Place the pan in middle rack in oven,so that bottom part won't get burned soon.
* Don't cut the pav immediately after removing from oven.
* Adjust sugar and salt according to taste.
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