Name: Paav Bhaji recipe by Faheema Delvi at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: Ingredients for paav:; Maida 4 cups; Sugar 1 tsp; Salt 1 tsp; Yeast 2 tbsp (I used instant); Warm water 1 glass; Milk powder 1 tbsp; Olive oil to mix and grease; Milk to brush on balls; Ingredients for bhaji:; Vegetables all cut in cubes and boiled: carrot 1; cauliflower 1 cup; beans 1 cup; potato 2 big; Salt to taste; Capsicum half for sauteeing; Cheese 3 to 4 tbsp; Butter 40 gms or 4 tbsp; Red chilli and garlic paste; Tomatoes 3 big ones (finely chopped); Onions 2 (finely chopped); coriander powder 1 tsp; Cumin powder 1 tsp; Garam masala powder 1 tsp; Coriander leaves (chopped); Fenugreek/methi leaves for garnish

Ingredients Serving: 6

Ingredients for paav:
Maida 4 cups
Sugar 1 tsp
Salt 1 tsp
Yeast 2 tbsp (I used instant)
Warm water 1 glass
Milk powder 1 tbsp
Olive oil to mix and grease
Milk to brush on balls
Ingredients for bhaji:
Vegetables all cut in cubes and boiled: carrot 1
cauliflower 1 cup
beans 1 cup
potato 2 big
Salt to taste
Capsicum half for sauteeing
Cheese 3 to 4 tbsp
Butter 40 gms or 4 tbsp
Red chilli and garlic paste
Tomatoes 3 big ones (finely chopped)
Onions 2 (finely chopped)
coriander powder 1 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Coriander leaves (chopped)
Fenugreek/methi leaves for garnish

Instructions

Knead a dough with the ingredients mentioned under 'paav' (prepare the yeast beforehand by keeping it with some warm water along with some sugar).
Keep the dough and bowl greased and keep it aside for rising for an hour or more.
After an hour punch the dough and make balls and keep aside covered for ten minutes to rise again.
Then brush with milk and bake for 20 minutes at 170 celcius.
For bhaji: First grind the red chilli and garlic into paste.
Take some oil in a kadhai and add the red chilli garlic paste.
Add the tomatoes and saute.
Add all powders and keep sauteing till it changes colour.
Add boiled vegetables with water and mash well like paste and keep cooking till water is reduced.
Add cheese and butter.
Garnish with coriander leaves and dry methi leaves.
Serve the bhaji with some buttered pav.

Similar Recipes