These buns may be served with any curry or even as vetkoek (fried bread) or as breakfast rolls and goes with just about anything! See video below to watch
or follow recipe below
Warm the milk. Add the sugar and yeast. Mix well and keep aside for 10 minutes.Add the maida (flour), salt and milk powder in your kitchen platform mix well and make a well.After 10 minutes yeast mixture should look frothy (if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. It’s absolutely perfect.Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that’s when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins. DO NOT add any thing I mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Don’t add too much maida (flour) otherwise the pav would not be that soft.Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.Take a 8″ (inch) square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they won’t rise up, but rise sideways and become flat.Now cover the tin with damp cloth and keep aside for another 40-45 mins.Preheat your oven to 200 C (390 F) for 10 minutes.Carefully remove the damp cloth after 30 minutes so that they don’t stick to the cloth.After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C (390 F).If the buns don’t look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool – ENJOY! – Sourced from CookingShooking
The Original Pav Bhaji Recipe (from a stall at Juju beach in India) – My Number One Vegetable Curry Choice – This is the one I always make!
This recipe comes from a street food stall exactly the way it was made at Juhu Beach in India Believe it! This is totally addictive and you won’t even miss the meat! Street vendors in India make this over a gas flame on a Tawa which is a very large, flattish, shallow wok. You may buy one at an Indian or a Chinese store. You may make this in an electric wok or in a large regular pan. The Tawa / flat Indian wok needs to be hot before you begin. Also they do NOT use oil! – NO oil at all!
Bombay Tawa Pav bhaji Video Recipe – Street food by Bhavna – This is the one I always make – Enjoy!
Optional: You may add 1 whole cauliflower but with the original recipe at Juhu Beach they do not add the cauliflower. If you are adding cauliflower.. First the green pepper goes in, followed by the onions, saute a bit and then add your cauliflower, finely grated or chopped and then continue as with recipe – I always add the cauliflower.
Add capsicum. Add water to allow it to soften.
Add chopped tomatoes, some boiled potatoes (You can mash potatoes with your hand), green peas, sprinkle some red chili powder, a spoonful of ginger garlic paste and a pinch turmeric powder.
Add some water as needed to allow vegetable mixture to become tender and prevent it from sticking to the pan. Add butter and stir for a while.
Mash vegetables until the mixture turns mushy. Add some water and bring to boil. Sprinkle Pav Bhaji Masala, some salt and chopped coriander leaves. Keep mashing and stirring until the Bhaji thickens and the oil separates.
Push all veggies to the sides of pan and heat some butter in the center of pan and to it add some chopped onions. Then again, some ginger and garlic paste, a pinch red chili powder, some pav bhaji masala, dried fenugreek leaves (Kasoori methi), hing (Asafoetida), coriander leaves and some lemon juice. You may also add some colour to get that red tint.
Continue to mash the bhaji until you get a real paste and no ingredients are recognizable. When the bhaji (vegetable curry) is ready, prepare the masala for your pav buns.
Heat some butter and repeat the same process:
Add some coriander leaves, a pinch of red chili powder and some Pav Bhaji Masala. Mix all together and take horizontally split open pav buns and in same pan, roast them pressing opened sides down into the masala mixture, so that they become soft. Serve with curry on the one side, a tomato onion sambal on the other together with the masala pav buns. – Enjoy!
To hot pan add the bell pepper followed by a little water.
Cook until tender.
Add the onions and allow to sweat a bit.
Add 1 -2 tablespoon or cubes butter to taste and saute just a bit or 2 -3 minutes.
Add the cauliflower and allow to saute a bit together with the butter to soften.
Add turmeric, red chili powder, salt, ginger garlic paste and pav baji garam masala. Saute a bit to blend.
Add the tomatoes. Allow to saute until tender and then mash with your potato masher, adding more water if you need.
Add boiled (In pressure cooker) dried green split peas (perhaps 125 ml of dried), drained. Instead of fresh / frozen, that gives a nice taste, texture to pav bhaji.
Add the mashed potato and carrots (optional) or if want to you may add more vegetables (about 1 medium carrot). Keep mashing until non of the vegetables are recognizable, adding butter as needed or to taste.
Add your red / orange food colour or beetroot juice if adding which is optional. Give all a good stir once colour has been added.
Pav bhaji is ready serve! – Enjoy!
Masala Recipe – Homemade always Fresh! – Best with FRESH whole spices!
For Microwave Roasting: Add all spices to a wetted teacup and microwave on high for four bursts of 24 seconds in a 1000 watt oven or until spices just begin to release their aroma – Do NOT burn! Cool and grind in coffee grinder. For Pan Roasting: Heat a heavy frying pan for 2 minutes over medium-high heat. Combine all the spices (except the mace) and add them to the frying pan. Dry-roast them, stirring and turning them constantly, until all the spices are several shades darker. They should be done in approximately 10 minutes or so. They will exude a spicy and fragrant aroma.Transfer the roasted spice mixture to a plate to cool it down. After the spices are cooled, grind them into a fine powder using a spice grinder or coffee grinder.Add the mace to the mixture and mix well. Store in an airtight container in a cool, dry place. It can be stored for up to 3 months or so. Makes 3/4 cup – Enjoy!