Kids wanted me to bake something new and savory so this one
was made for them.
I wish to replace flour with wheatflour maybe soon ill try!
Recipe for Stuffed Paav
Ingredients for
Paav
Plain Flour / Maida - 1 Cup
Milk - ⅓ Cup + 1½ TBSP
Sugar - ½ Tbsp
Instant Yeast - 1 Tsp
Salt - ½ Tsp
Milk Powder - 1 Tbsp
Vegetable Oil - 1 Tbsp
More Flour for dusting.
Sesame Seeds - As required to sprinkle on top
Milk & Butter -For Brushing
Ingredients for
bhaji/stuffing
1 Tablespoon oil
1 teaspoon mustard seeds
6 dried curry leaves
2 green chilies, chopped into fine pieces
3 medium potatoes, boiled, peeled and cubed
1 large onion, finely chopped
¼ teaspoon turmeric powder
juice from ¼ lime
2 tbsp fresh coriander leaves, chopped
salt, to taste
INSTRUCTIONS
Lets get making Paav Buns:
Start by proofing the yeast, to do so In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven.
Add the flour, salt, milk powder in your working platform. Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.
If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
Once the sticky mass of pasty dough is formed, add the Hudson Canola Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough.
Do Not add any flour or anything, just keep kneading for 15 mins.. Make sure to scrape the dough from the surface time to time.
Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm spot like a turned off microwave or oven.
Lets get cooking for the stuffing:
Heat the oil in a large skillet, add the mustard seeds and heat until they begin to sizzle and sputter, about 4 minutes. Add the curry leaves and fry until fragrant, about 1 minute.
Add the chilli and cook.
Add the onion to the pan and sauté until the onions are soft and golden brown, Add the turmeric and stir well for a minute.
Add the potatoes to the pan and cook until golden brown, stirring to brown all sides, 6-8 minutes. Take the pan off the heat and stir in the lime juice and cilantro. Add salt, to taste.
Make sure the bhaji/masala is dry.
Now mash the bhaji well so that it gets easy to fill in the paav. And allow it to cool completely.
Lets get assembling:
Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 7 equal portions.
Just like you fill momos or stuffed parathas, stuff the dough portions with the filling. To do so, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.
Like this-
Keep about a tablespoon or two of the filling, gather the edges and press to seal. Sprinkle some flour if your hands feel its extremely sticky, kind of roll it between your palms to make a round shape.
Grease a 6" Round Cake Ti or a aluminum container of similar size with oil. Place the Stuffed Buns in there. Stuff all the dough portions and keep in the cake tin.
Brush these with some milk and sprinkle some sesame seeds. Cover and let the shaped buns proof for another hour or until doubled.
Preheat your oven to 200 deg C.
Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
Take them out, brush with butter. And let them rest for a minimum of 15 mins.
Loosen the edges, and take out the buns out, ENJOY.
Note:
You can add extra spices to the bhaji/stuffing but I kept it
simple.
If you do not want to make any filling just take the paav
dough and make small balls and bake.
If you do not want to make it like a paav you can roll it into balls and keep separately i.e leave 2 inch gap between each bun/ball then this becomes Stuffed Bun.
Happy Cooking,
Aps
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