Recipe for Pav Bhaji
Germany can easily be called the bread capital of the world. Germans love their bread. The supermarkets offer many varieties of bread, and the early morning queue of loyal customers in front of bakeries is a common sight in Germany. Although many non-german breads like Indian naan, Turkish flatbread, Indian Chapati, etc., have found a place on German supermarket shelves, a very popular bread in India- the Pav is yet to reach there. Indian street foods, especially those originating from Mumbai and Pune, use Pav extensively in Pav Bhaji, Vada pav, Dabeli, Misal Pav, etc. Brioche Buns, Turkish flatbreads, or plain white sandwich bread can be a replacement for Pav, but what would be better than getting the real pav itself. Recently, as I was researching different flours in german supermarkets, I understood which flour has to be used for which baked products. That is when I decided to give the Pav a try in my kitchen, and to my luck, it turned out absolutely soft and pillowy, just like the pav we get in India. So, here goes my Ladi Pav recipe.
Ingredients for Ladi Pav (for 4 people):
- All-purpose flour (Typ 450): 750 gm
- Lukewarm milk: 150 ml and a little extra for brushing on the buns
- Instant dry yeast: 10 gm
- Unsalted butter: 2 tablespoons
- Sugar: 7 gm
- Salt: 7 gm
- Water: for kneading
Method for making Ladi Pav:
- Start with blooming the yeast. In a cup, take lukewarm milk and mix it with sugar and yeast and let it bloom. You will see bubbles after 2-3 minutes.
- In a mixing bowl, take flour. All salt and mix. Then add the milk, yeast, and sugar mix and mix everything together. Use water as needed and make a soft dough. Then add butter and knead well for about 5-7 minutes.
- Cover the dough with a wet cloth and place it in the oven turned on to 40 deg C. Let it rest for 30 minutes. After 30 minutes, the dough will rise.
- Take out the dough. Divide it into equal portions. Round them into balls and place them next to each other in rows in a greased and dusted baking tray.
- Keep back in the oven at 40 deg C for another 30 minutes. The dough will rise again, and the rounded dough balls will start sticking together. Brush the buns with milk.
- Increase the oven temperature to 200 deg C and bake for 30 minutes.
- Take them out and let them cool before you take them out. Fresh pav buns are ready!
Meanwhile, during the dough resting or baking phase, prepare the bhaji. The bhaji I make at home is simple and quick but absolutely delicious.
Ingredients needed for Bhaji:
- Potatoes : 3-4 medium-sized
- Cauliflower: 3-4 big florets
- Carrots: 2 medium-sized
- Peas: 1/2 cup
- Finely chopped Capsicum: 1 medium-sized
- Finely chopped Onions: 2 big ( 1 shall be used in the bhaji, and 1 shall be finely chopped and used for garnishing)
- Finely chopped tomato: 1 big
- Fresh coriander leaves: 1/2 cup
- Ginger garlic paste: 1 tablespoon
- Butter: 5 tablespoons ( 2 used for frying the veggies, 3 for garnishing before serving)
- Refined oil: 1 tablespoon
- Water: Needed to loosen the gravy and for cooking the veggies.
- Turmeric powder: 1 teaspoon
- Kashmiri Red chili Powder: 2 teaspoons
- MDH Pav Bhaji masala: 2-3 tablespoons
- Lemons: 2 (1 to be used while cooking the bhaji, and the other to be sliced and served with the bhaji)
- Salt: According to taste
Method for making Bhaji:
- Cook potatoes, cauliflower, carrots, and peas in a pressure cooker till they are soft.
- Heat 1 tablespoon of oil and 2 tablespoons of butter in a pan. Fry onions till they are slightly brown. Then add capsicum and fry further.
- Add salt, turmeric powder, Kashmiri red chili powder, and pav bhaji masala. Then add tomatoes. Reduce the heat, cover the pan and let it cook for 5-10 minutes.
- Then add the boiled vegetables. Mash the vegetables while they cook in the pan. Add water to make it a bit loose.
- Add lemon and cook for 5-7 minutes more. Add coriander leaves.
- Meanwhile, toast the pav bun with butter on a pan.
- Take out from the heat. Garnish with fresh coriander and freshly chopped onions and serve with a slice of lemon and drizzle some melted butter.
This pav bhaji is tangy and spicy and tastes best when eaten hot.
Do try it at home, and let me know your feedback in the comments. Check our other recipes from my kitchen here.
Leave a Reply