Pav Bhaji

It is really difficult; if not impossible to satisfy a hardcore Mumbaikar regarding the Mumbai laadi pavs. I like almost everything about Chennai, except the pavs that we get here. Mumbai laadi pavs are more elastic, flat (chapta) and extremely soft made of 100 % maida. And this is my hubby’s concept of pavs and he wouldn’t be pleased with anything lesser than this. Though I started my yeast journey 7-8 months back, with these laadi pavs, I was not fully happy with the crust and the colour. Look at the crust, it looks wrinkled, isn’t it? I think I didn’t know how to roll these pavs properly to get those smooth and soft crust.

So, a better looking pav was definitely in my to-do list since a long time. Finally decided to make one, but I cheated a bit by making it 2:1 ratio maida and whole wheat flour. At least some consolation that it is not fully all purpose flour.

Ingredients:

For the pav:

• Maida 200gm
• Wholewheat flour 100gm
• Salt as required
• Sugar 1 tsp
• Instant yeast 1/2 tsp
• Milk powder 2 tbsp (optional)
• Olive oil 1 tbsp
• Milk plus lukewarm water 1 cup (240ml)

For the bhaji:

• Boiled potatoes 2-3
• Boiled peas 1/2 cup
• Boiled cauliflower 1/4 cup
• Tomatoes 2-3
• Onion 2
• Capsicum 1
• Coriander leaves 4-5 sprigs
• Salt to taste
• Red chili powder 1-2 tsp
• Pav bhaji masala 2-3 tsp
• Garlic 2 cloves (optional)
• Lemon wedges as required
• Refined oil 1 tbsp
• Butter 1-2 tbsp

Method:

To make the bhaji:

• Finely chop the onions, garlic, capsicum and coriander leaves. Mash the boiled potatoes and cauliflower.
• Heat oil in a pan and saute the onions and garlic till they are soft.
• Add red chili powder, pav bhaji masala and the tomatoes and cook till the oil separates out.
• Add the mashed potatoes and cauliflower and mix well. Add salt and pour some water and cook till everything forms a nice homogeneous mixture.
• Garnish with coriander leaves.

To make the paav:

• Mix all dry ingredients together.
• Add the lukewarm milk-water mixture and knead into a soft and elastic dough for at least 10-12 minutes. Keep sprinkling little oil while kneading.
• Place the dough in a well oiled bowl and cover the bowl with a cling film.
• Allow the dough to rise for an hour or till it doubles in volume.
• Gently punch the dough and remove the air bubbles. Knead for a minute or two.
  I got around 570 gm dough.
• Divide the dough into 10 equal parts, each part weighing approximately 57 gm. Roll it and keep it aside for 10 minutes to rest.
• Reshape the balls and shape into tight buns by cupping the dough in your palm while rolling on the counter.
• Place the paavs in an oiled tray leaving some space between 2 pavs. Apply milk wash on these pavs.
• Allow it to proof for 25-30 minutes till its fluffy.
• Preheat the oven at 180 degree Celsius.
• Apply some more milk on the pav and bake them for 20-22 minutes. Apply some more milk wash and bake at 200-210 degree Celsius for 2-3 minutes.
• Take it out of oven and apply butter liberally on the top.
• Remove from the tin and allow them to cool on a wire rack for few minutes. (Do not keep it in the tin for long, or else the bottom will become soggy )
• Enjoy them with spicy, tangy bhaji topped with a dollop of butter, chopped onions and lemon wedges.

To assemble the paav-bhaji:

• Slit the pav from the centre and apply butter liberally. Slight toast it on a hot girdle or tava.
• Serve the pav with finely chopped onions, lemon wedges and the bhaji with a dollop of butter.

Notes:

• Have to try once more to get the perfect laadi shape, I didn’t like the gaps in between. Will try again for a better looking one 🙂
• So, I am back with no gaps between two paavs. Don’t they look pretty? I have made it a couple of times in my Wilton 9 by 13 inches rectangular tin. The tin size is perfect for 16 pavs. I have taken around 350 grams of apf and around 150-160 grams of whole wheat flour. I got around 930 grams of dough. Each pav weighs around 58 grams.