Category: Breads

Wholewheat Pizza Base | How to make Wholewheat Pizza Base

You like pizza, I know you do! It’s Friday night…you’re watching your favourite rom-com, you scarf down 5 slices of Pizza without pausing for a breath….and then the DOUGH hits you! Hits you hard 😶😶😶 it’s super chewy, hard and weighs you down. Not the best note to start your weekend on, right!?

We are all the same, I am just like you…love to have pizzas…watch movie marathons and hate getting off my couch on weekends! But not at the cost of feeling weighed down and missing the next two meals or so. Hence, my Wholewheat Pizza Base is perfect for satisfying all those pizza cravings in a healthy way 🤗

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

They are extremely light, crisp on the outside, moist within and taste way better than the all purpose flour ones. And the toppings…well that’s a whole other topic! Play! Yes, simply play with the toppings…veg..non-veg..greens or just plain cheese and herbs! They all work well with this Wholewheat Pizza Base. Although, if you still feel good about a APF pizza base, click here for a detailed, step by step recipe. Also, learn to make your own homemade pizza sauce, absolutely lip smacking and the quickest recipe ever!

A few things to keep in mind when making your own Wholewheat Pizza Base..

1. Yeast – I have used Active Dry yeast. Keep in mind the manufacturing date and the expiration date. Mine is manufactured in June’16 and expires in February ’17. So that’s the window..but I won’t be using this packet after December ’16. The effectiveness of the yeast diminishes with time. So work according to the dates.

2. Wholewheat Flour – I have used Aashirwaad Select flour here. Also, I didn’t seive the flour before kneading the dough. Just measured it correctly by first fluffing the flour, then adding spoonfuls of the flour into the measuring cup and then levelling it off with a palette knife. This is very crucial, so be measure it right!

3. Hydration – Wholewheat flour based breads need slightly more hydration as opposed to the APF ones. I used olive oil and water to hydrate the dough. (You can use regular refined oil too).

Let’s get baking!

Yield: 4-5 pizza bases depending on the size and the thickness. (I made 5 bases of approximately 7″ diameter).

Equipment: a baking tray, measuring cups/ spoons, rolling board, rolling pin, a large mixing bowl, a small mixing bowl, cooling rack, a fork.

Ingredients:

2.5 cups wholewheat flour + some extra flour to dust the board while rolling the dough

125 ml warm water (you should be able to comfortably hold your finger in the water)

25-30 ml water @r.t.

3 tsp sugar

3 tsp active dry yeast

4 tbsp olive oil + 2 tsp extra to grease the dough

1.5 tsp sea salt

Method:

Activate the yeast – take 125 ml warm water and add the sugar & yeast. Mix well. Cover and set aside for 10 mins without disturbing it, to let the yeast bloom. If it doesn’t bloom, discard & start again. Don’t compromise this step.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

To make the dough – take the flour in a bowl, add salt and oil. Next add all the bloomed yeast mixture in one go. Start mixing them altogether using your fingers. At first the dough will be sticky but it will come together with 3-5 mins of kneading. Add 25 ml of water and keep kneading until you have a smooth dough. The more you knead, the better the dough shall rise! Grease the dough with 2 tsp oil and knead again for a 2-3 mins. Totally, you need to knead for about 15-20 mins. Cover with a kitchen towel and place it in a warm place for 45-60 mins to rise.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

image

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

After 45 mins, this is what the dough looked like post the first rise. 

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Now, we punch the dough down and divide it into equals sized balls. Cover them again and let them rest for 30 mins for the second rise. The third picture below shows the size of the dough balls post the second rise.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Preheat the oven for 10 mins at 200’c.

Now, dust the rolling board and the pin with some wholewheat flour and roll out the balls into a flatbread of about 3mm thickness and the diameter of about 6″-7″. Prick them well with fork as shown below.

imageWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Place the rolled dough on the baking tray and bake for 12-15 mins using both, upper & lower heating elements at 200’c to 210’c. (Please note every oven works differently so keep an eye on the pizza base, once it turns golden on the top side, take it out of the oven).

Once baked, cool the base on a cooling rack for 10 mins. Then apply pizza sauce & add other toppings and cheese and bake for another 10 mins or until the cheese melts. Enjoy!

If storing for future use, cool them completely, wrap them in cling wrap and refrigerate. Stays fresh for 2-3 days under refrigeration.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Do try these out soon…you’ll love them!

Love,

Shreya💖

McDonald’s Style Pizza McPuffs | Bakery Style Vegetable Puffs

Vegetable Puff anyone?! You? And you?! Yes, I guess all of us would grab one the moment we’d set our eyes on these. They are so light, crisp…buttery, flaky…absolutely melt in the mouth yummy! The filling too an integral part…spicy veggies with a dash of tang is what made these Puffs to die for! Even the non-veg version was always so delicious…one Puff would never suffice! 😉

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Hence, I will having 3 of them! Hahah! No, i didn’t, I shared these with my hubby…who couldn’t stop chomping on them. My hubby kept saying that they taste better than the bakery ones. The filling was very different he said, more like the one in a Pizza McPuff from McDonalds! I was like…yes, I did try to replicate the filling, he loved my version.😊

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Why is the filling like Pizza McPuffs, you’d ask me…simply because I love the flavour bomb that is inside a McPuff. It’s so creamy and yet light, perfection in every bite! But I always wanted to make that in Puff Pastry version. So I did.

That filling, those buttery layers made this for the perfect snack…or if I may suggest, a light meal with some soup on the side on a winter night! Wow, sounds about right! 😍

Making the Puff pastry sheet at home is quite a task..trust me! The rolling, the folding, and repeating the steps at least 10-12 times is a challenge that may or may not give you perfect results. I have used ready to use sheets which I always keep in my freezer when I need to whisk quick snacks or pies even! They are handy and absolutely perfect. But there are few tips on using them that I will share here along with the recipe for the McPuffs filling.

Firstly, always buy a frozen pastry sheet which has a manufacturing date closer to the date you are buying it. Say for example, if you are shopping for this on 15 Jul 2016, the manufacturing date should nothing older than 01st June 2016. That way, you will get the freshest product.

They expire in 90 days, so do plan accordingly. Buy 1 or more packets depending on your consumption. (I always buy 2 at a time, because I know I will use it all in about 5-6 weeks.)

Thawing a frozen pastry sheet, it is crucial to know how you thaw (bring a frozen pastry sheet to room temperature) them. Every package once opened cannot be refrozen. To thaw, place the frozen pastry sheet roll at room temperature for about an hour. It also depends where you are, say if the climate is humid, it will soften faster and the same goes for the other way around too.

The size of the frozen pastry sheets is just right to make about 4-5 of these vegetable puffs. But it also depends on how you have sized the puffs, you could even make 6-7 of them. (I usually make large ones)

Let’s get started..

Yield: 4-5 large McPuffs/ Vegetable Puffs

Equipment: a baking tray, cooling rack, a knife, a fork, a small pan, measuring cups/ spoons, pastry brush.

Ingredients:

1 nos. frozen pastry sheet

oil as needed to brush the puffs before baking

For the filling:

1 cup each boiled and chopped carrots & beans (you can add any veggies or meat)

salt to taste

1/4 tsp crushed black pepper

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd

3/4 tsp mixed Italian herbs

1 tsp ginger garlic paste

2 tbsp tomato ketchup

3 tbsp Amul fresh cream

2 tsp oil

Method:

Heat oil in a pan, add the chopped veggies. Season with salt & pepper. Mix well & sauté for 3-4 mins.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Next, add ginger garlic paste, turmeric, red chilly pwd and Italian herbs. Mix well and cook for 5 mins. Now turn off the flame, add cream and ketchup. Mix well. Set the ready filling aside to cool for a few mins.

Assembling the Puffs:

Lay the thawed pastry sheet and cut the pastry into pieces as per your choice. Place the filling in the centre and close the pastry from the other side as shown below. Use a fork and press down the edges to secure the filling within the puff.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Make small incision on top of every puff and brush them with oil.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Place the ready to bake puffs in the refrigerator for 10 mins to firm up, that way they get perfect flaky layers once baked.

As they cool in the refrigerator, preheat the oven at 180’c for 10 mins. Now place the baking tray in the oven to bake the puffs for 20-25 mins @190’c using both the upper & lower rods. (Please note that every oven works differently and you may need to adjust the timing and the temperature too. These settings worked for me.)

They will start turning brown on the top as they puff up, so keep an eye on them as they bake. Once done, remove from the oven and place the them on the cooling rack for a few mins to cool them a bit. Serve warm/ hot with ketchup.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Hope you try these soon and don’t be intimidated by the pastry sheets! They are very simple to use. ☺️

Love,

Shreya💖

Tortilla Pizza Cups

I am game for a pizza at any hour of the day! Sounds familiar….obviously! Most of us are…I can’t imagine someone who isn’t, literally. The gooey cheese oozing with every bite is just too tempting to deny. Calories.??😱😱 Well, give it a rest…indulge your tastebuds…and they don’t matter much when pizza can fit in a cup! 😉😉Portion control! 

Tortilla pizza cups by PolkaPuffs

Remember my Pizza Pinwheels…they were super hit! I mean…I have made them so often. They make for a great finger food just like the Bread Pizza I’d shared.

Tortilla pizza cups by PolkaPuffs

Coming to these Cups, well they are made using readymade Tortillas (someday, I will share how to make Tortillas at home😀) and can be put together in a jiffy. One can add veg or non-veg filling or just keep it simple with some cheese & pizza sauce (kid friendly). In fact, involve your kids…they’ll be so excited.

I will let you in on a quick tip here, these are perfect for portion control as I have said above too and if you do not have Tortillas then simply use Parathas and follow my recipe! They will taste just as good!

2 numbers tortilla sheets
1/2 cup grated mozzarella cheese
1/2 cup chopped bell pepper (red, yellow & green)
1/4 cup sweet corn
1/2 cup pizza sauce (I used homemade)
to taste Salt & Pepper
Oil to grease the muffin pan

Preheat the oven @180’c. Grease the muffin pan. Set that aside
Cut circles from the tortilla sheets using a round cookie cutter or any object with a sharp edge. You will get 4 rounds from 1 sheet.
Place the cut rounds in the muffin tray and apply the pizza sauce.

Tortilla pizza cups by PolkaPuffs Tortilla pizza cups by PolkaPuffs
Add the veggies and cheese next, season with salt & pepper.
Bake them @180’c for 7-8 mins or until the cheese melts and the tortilla cups turn a bit crisp from the edges.
Serve them hot with some ketchup.
Don’t they look so tempting!?
Tortilla pizza cups by PolkaPuffs

Love,
Shreya❤️

Idea taken from Pinterest.

Homemade Sandwich Bread | Basic White Bread

How many mornings have you had just a slice of toast with a cup of tea/ coffee…or juice and left for work or an early class?! Many, right?  Almost everyone loves their toast..some with butter…some with honey…or plain…me? I like it with my Homemade No Pectin Strawberry Jam 😬 

All these plus an warm, sweet & fresh loaf of bread makes for a beautiful weekend brunch. The aroma of a freshly baked bread can make you so, so hungry!! Yes…this loaf was baked by me for Sunday brunch…and was devoured by my hubby & me in about 15 mins! He, with some honey and me…jam!

Basic white bread recipe How to make a sandwich bread Polkapuffs recipe

Perfectly moist and light loaf of bread was a dream for me when I started baking breads about more than a year ago..but I kept trying and it’s been a little over six months that I make good breads..though not wholewheat…not yet. I am yet to try those.

Basic white bread recipe How to make a sandwich bread Polkapuffs recipe

The recipe that I use for this bread is the same as the one I use to make pizza base. It’s pretty easy, but do follow there simple steps to ensure a good loaf. They are all tried and tested by me.

Always fluff the flour and add spoonfuls of it into the measuring cup then level it off with a knife. As simple as that. Measurement is crucial.

Do not try to press down the flour into the cup to add more flour OR Never dip the measuring cup into the bag of flour. Doing these, will always leave you with a lot more flour than necessary and you will positively end up with a very dry and heavy loaf

I have used instant active yeast, never tried baking with fresh yeast. Check the box for the expiry date thoroughly before starting the recipe, make sure you don’t use the yeast if it’s less than two months away from the expiry date.

If your yeast doesn’t bloom or activate, discard and start again.

The water used for activating the yeast must be tepid. That is when you can comfortably hold your finger in the water but it must not be on the cooler side.

Do not try to make this “healthy” by skimping on the fat/ oil/ butter content. Follow the recipe and you will have a moist loaf.

Let’s get baking..

Yield: a small loaf/ 6-7 slices of bread

Equipment: 1 large mixing bowl, a small bowl, measuring cups/ spoons, baking tin, cooling rack.

Ingredients:

2 cups plain flour (Maida/ APF, 1 cup is approx 130 grams)

some extra flour to dust

2+1/2 tsp dry active yeast (1 tsp is approx 3.5/ 4 grams)

2 + 1/4 tsp sugar

3/4 cup warm water (you should be able to dip your finger comfortably)

4 Tbsp oil + extra for greasing

1 tsp salt

Method:

Take warm water in a bowl, add the sugar and yeast to it. Cover it and leave to prove & froth for 10 mins in a warm place.

Next, in a large mixing bowl, add the flour, 2 1/2 tbsp oil, salt to taste. Now add the entire proved yeast mixture & using a fork mix everything together to make a sticky dough. It will be very sticky but should not be falling apart at all. Now, sprinkle some flour on a work surface, and drop the dough on it,sprinkle some more flour over the dough. Using your palms, start kneading the dough well. Add more flour if the dough feels too sticky or some water if it feels very dry.

Keep kneading well for 10 mins. You will have a neat, non-sticky ball of dough. Knead it for a couple of mins more. It should all look like this.

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Now, grease the mixing bowl which you have kept aside & place the dough in it, cover with a lid or cling film & set aside in a warm place for 1 1/2 hours to prove. It should be double or more than double in size after proving. It will look like this.

Basic white bread recipe How to make a sandwich bread Polkapuffs recipe

Gently, punch the air out of the dough. Next, grease the baking tin with oil. Set that aside.

Roll out the dough in an squarish shape and flatten it out a bit. Start rolling from one side like a Swiss roll. Pinch to close the ends. Keeping the pinched side down, place this roll into the greased tin. Make deep incisions using a serrated knife if you like. Cover loosely with a kitchen towel and place it in a warm place for 30 mins for second proving.

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This is how it should look after the second proving.

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Preheat the oven @180’c for 10 mins. Brush some oil over the top of the proved dough. Bake for about 20-25 mins @ 180’c using both, top & bottom heating elements. (Every oven works differently so pls set the temperature and the timing accordingly)

Once done, remove from the oven and cool on a cooling rack for about 15 mins before slicing the loaf as it needs to set well. That’s it, your bread is ready. Keeps well for a day or two wrapped in a parchment paper in a bread box or any container.

image

Besides, waking up to a freshly baked bread can be therapeutic!😉

Love,

Shreya❤️

Banana Muffins|Banana Bread

Those bananas sitting in my fruit basket were turning darker every passing minute in this heat….and yes, I had wrapped the bunch head with cling wrap…but it won’t work with the soaring temperatures! Sigh!! 😔

Where do these overripe bananas end up usually..in the BIN. Yes…they do, don’t pretend otherwise. We’ve all done that….though we promise ever to do it again out of the guilt over wasted food, we still do! Else, banana milkshake happens…well that’s very common and usually better for kids…too many calories for my hubby & me😝

In the past too, I’ve shared a couple of recipes to finish off these overripe bananas. Being summers almost everywhere, you can try my 2 Ingredient Banana Ice Cream. It’s so yummy and gets done in a breeze…😛slllluurrppp! Or if you are willing to bake something vegan, try these awesome Butterscotch flavoured Banana Breakfast Bars which uses wholewheat flour.

So thought of making an Old Fashioned Banana Bread or Banana Muffin. The beast thing is one recipe takes care of both options!

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Look at that texture….perfectly moist, crumbly and absolutely melt in the mouth. That’s why I love a Banana Bread so much, it’s easy to make and easier to eat 😛 This too happens to be great for a grab-and-go breakfast.

Before we go on to the recipe, here are a few pointers to keep in mind when baking a Banana Bread/ Muffins- make sure that the bananas are really overripe. They must be literally falling apart if handled roughly. If they are even slightly firm, they won’t blend well with the batter and the resulting bread/ muffins will lack the actual flavour of bananas and could turn out very dry too. Make sure you don’t over mix the batter and do not let it sit for too long once it’s ready.

Most importantly, know your oven well. As every oven works slightly differently, you need to understand the temperature best suited to bake the bread/ muffin well. They may turn dry if over baked. They could easily remain uncooked from the centre and turn brown on the top and bottom if baked at a very high temperature. The recipe below will say the temperature that works best for my oven.

If you don’t have cupcake liners ready…it’s not an issue. As you see here, in the pictures, I didn’t have any liners too…ran out of the ones I usually use so I improvised…something I had seen on Pinterest. Just use parchment/ butter paper and cut out large squares, they need not be absolutely perfect. Line your muffin tray with these squares and spoon in the batter as usual. They look really rustic…and get the job done!

Oh, by the way… I made a ring cake along with a few muffins…why?! Don’t ask me that…I simply felt like it..🤗

Yield: one small ring cake and 8-9 medium sized muffins.

Equipment: a large mixing bowl, potato masher, a wired whisk, a cooling rack, cake mould (ring or round/ square), muffin tray, measuring cups/ spoons.

Ingredients:

3 nos. overripe bananas

1/4 cup unsalted butter

1/2 cup Demerara sugar (brown sugar)

3/4 cup castor sugar

1 tsp vanilla essence/ extract

1 pinch nutmeg pwd (optional)

1 nos egg

1/4 cup milk

1 tsp baking powder

2 cups APF (Maida)

if you like, you can add Choco chips/ blueberries/ raisins/ pecans/ walnuts, etc as per your preference.

Method:

Line your muffin tray with the liners. Grease and dust your cake mould if making a bread. Set them aside. Preheat the oven @180’c for 10 mins.

Mash bananas using the potato masher in a large bowl. Add the softened butter & milk to it. Whisk it well, add the egg, nutmeg pwd,  both the sugars & vanilla extract and whisk once again until the sugar is dissolved. Took me about 5-6 mins.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Next, add the baking powder & APF (you can sieve these once seperately before mixing with the batter). Fold them with the wet ingredients. But do not over mix.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Fill the muffin tray with the batter and or the cake mould as shown below.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Bake the muffins at 170’c for approximately 20-22 mins. If baking a bread, then bake it at 170’c for approximately 30-35 mins or a skewer entered in the center of the bread comes out clean or with a few moist crumbs. If not, then bake for a further 5-7 mins @160’c. (Refer the pointers given above).

Once done, cool them on the cooling rack for 15-20 mins before you unmould the bread. This bread / these muffins keep well for 2-3 days in an airtight container.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Happy Baking folks!!

Love,

Shreya💕

Adapted from All She Cooks.

Tandoori Aloo Ka Paratha

North Indians love their Aloo ka Paratha! I am no different either…I can actually have it everyday…in all three meals😛😛 yes! I love it that much…😘 

Tandoori food also happens to be a hot favorite between my hubby and I. Smoky, crisp & full of robust flavours! I try to incorporate these flavours in a lot of dishes I make at home…including my Aloo ke Parathe😊 In Delhi and other parts of North India too, tandoori style Parathas are famous as street food and taste best when slathered with loads of butter….sluuurppp!

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Although, I don’t have a gas tandoor like most homes have (it occupies too much of space and I really don’t need it😉😉)….I manage to get that smokiness just right with my Naans and Parathas 👌🏼👌🏼 One simple …no fuss, easy and quick trick and I am sorted! Also, I must say my Mom’s recipe for the aloo (potato) stuffing is just out of the world…lipsmackingly good!

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

Equipment: rolling board, rolling pin, measuring cups/ spoons, a large bowl, a small bowl.

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

Mix all the dry ingredients with ghee in a large bowl. Slowly add water and make a very soft and pliable dough. Add some more ghee if needed to smoothen the dough. Cover the tough and set it aside for atleast 30 mins.

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

In a small bowl, mix all the above ingredients well. That’s the stuffing ready.

Let’s proceed with making the Parathas, make small balls of the dough and stuff them like we do as usual for any stuffed paratha. Roll them out evenly.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Next, cook them on a non-stick pan on both sides, grease with some ghee or butter.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Once, it’s cooked properly on both sides, put the Paratha on open flame directly. Flip it with the help of tongs on the flames until they turn crisp and brown on both sides. That’s it, apply more butter or ghee and serve it piping hot! 😋

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Wow….this is just irresistible!! Some green chutney or a bit of pickle..and I am sorted!

Do try these soon.

Love,

Shreya💓

How to make Laccha Paratha

Being a North Indian myself and married to another, making Parathas is second to my nature! Be it for breakfast or a for meal for travelling….and as an accompaniment to most of the mains…a Paratha is quite important 😉😉 We have to have it….with a some ghee obviously! 

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

A few readers had asked me how I had rolled the Laccha Paratha when I’d posted Dhabewale Chole, so this has been long pending from my side!

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Laccha Parathas are very popular these days even at restaurants. They are very flaky, with numerous layers and some ghee between each layer. It’s pretty easy to make them at home once you get the hang of things….I learnt making these from my Mother a few years ago…😀 Today, I am sharing a stepwise pictorial for you. You can pair these with Restaurant Style Shahi Paneer  although, we had it with some chicken Keema (not in pic) 😁

Yield: 7-8 Parathas

Equipment: a rolling board, rolling pin, measuring cups/ spoons, pan, spatula

Ingredients:

2 cup wholewheat flour

water as required to knead

A pinch of salt

2-3 tbsp ghee for the dough

1/4 cup ghee for rolling & cooking the Parathas

Method:

Take the flour, salt and 2-3 tbsp ghee in a large bowl. Mix well with your hands, add water slowly and make soft and pliable dough. Let the dough sit for about 30 mins. This is the same dough that is used for making rotis.

Make a simple Roti but slightly thicker. Apply melted ghee all over it.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Fold it as shown below like a Chinese fan, alternating the sides.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Roll it tightly and gently seal the end.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Dust it with some flour and roll it out with uniform thickness.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Heat the pan, a put the rolled paratha in the pan on medium heat.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Apply ghee on both the sides and cook well until brown and crispy.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

That’s it, apply more ghee or butter if required and serve it piping hot! 😁😁

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

That was easy, wasn’t it!! Trust me, you’ll be hooked once you start making these at home😉

Love,

Shreya💗

Eggless Choco Chip Muffins

On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything! 

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

The recipe used here is the one I use for my Eggless Marble Cake.

Let’s get going…it will take you just a few mins to whip these up…

Yield: 8-10 medium sized muffins

Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.

Ingredients:

1/2 cup/ 115 gms APF (Maida)

1/2 cup/ 115 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar (adjust the sweetness as desired)

A pinch of salt

1/2 tsp baking pwd

2 tbsp milk

1 tsp vanilla essence/ extract

1/2 cup Choco chips

Method:

Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.

Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

Do try these soon!

Love,

Shreya💗

Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.

Herbed Focacia

An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️ 

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……

Let’s get started:

Yield: One 6″-7″ round bread

Equipment: a mixing bowl, baking tray, cooling tray, measuring cups/ spoons, rolling board, rolling pin.

Ingredients:

1 cup APF (Maida)

1+1/2 tsp active dry yeast

1/2 tsp sugar

1/2 cup warm water

1/2 tsp salt

1-2 tbsp olive oil for the dough + extra to brush on later

2 tsp mixed Italian herbs + extra for topping

1 tsp chilli flakes + extra for topping

1 tsp garlic pwd + extra for topping

sea salt to taste for topping

Method:

Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.

Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.

Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

This tastes so good…you won’t have leftovers! 😀

Love,

Shreya💕

Adapted from the book Nita Mehta’s Baking Recipes.

 

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji is a fast food or street food dish. It is basically a thick vegetable curry served with a soft dinner roll (pav). Pav Bhaji has originated from Mumbai but has now gained a lot of popularity all over India! However, there are many versions of the Pav Bhaji but the most authentic and the most delicious is the one from my Mumbai! 

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

So, some might ask, what exactly is a Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji ?! Well, it is the most wonderful pairing of humble veggies with some everyday spices, all mashed together to make a thick gravy kind of a concoction. This is the bhaji. The pav is nothing but a basic dinner roll. The Bombay style dinner rolls are called pav. They are not sweet like the dinner rolls in the West but they do have a really good flavor. The bhaji is incomplete without the classic Bombay pav. Here is the link to make your own classic Bombay style Pav.

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

These right here are the Best Homemade Laadi Pav ever! The same have been used for my made from scratch Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji.

The pav needs to be absolutely soft, melt in the mouth kinds and very fresh when serving with the bhaji. No other city in India or elsewhere has a version of this pav that even comes close to the classic Bombay style Laadi pav. If you are a Bombayite like yours truly, you’ll know exactly what I mean. When this pav is smeared with some butter and flash toasted on the hot gridle. the aroma and the later, the flavor is top notch! It is the most tempting aroma ever. The pav turns slightly crisp on the edges and soaks up all of the butter, it literally oozes that butter as your tear the pav for every bite!

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

Coming to the bhaji for the Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji,  it is made with some very basic ingredients, nothing fancy at all. Some veggies are boiled and mashed, Then a curry based of sorts is made with some spices, mashed veggies go into it and all of it comes together as the bhaji. Served with a dollop of butter, squirt of lime and some chopped onions is how we enjoy this dish! Needless to say it happens to be my favorite street food ever, I do make it at home too and it does turn exactly like the ones from my favorite street vendors! Follow my recipe to the T and you will nail the color and the flavor! 🙂  I perfected my recipe taking a bit of it from my mom and the rest from  the actual vendors at Juhu Beach 😉
PS- I hate greens peas in my bhaji so I skip it.

Let us start with Bhaji, because the recipe for Homemade Laadi Pav is here.

For the bhaji –
Soak 6-7 long destemmed and deseeded Kashmiri red chilies in hot water for 15 minutes. Grind them with some water and the cloves of garlic. Set this paste aside.

Take 1 glass of water in a pressure cooker, add salt, then large cubes of the potatoes and the florets of cauliflower. Cover and let it cook for until 2 whistles. Once done, let the pressure release on it’s own.

Mash the boiled veggies properly and set them aside.

In a large, flat pan or wok, heat butter and oil together.

Add asafoetida (hing). Let it splutter for a few seconds. Add the chopped onions along with green chili and cook them until they are translucent. It will take about 4-5 minutes on medium flame.

Next add the chopped capsicum. Season with salt and turmeric powder. mix well.

Cover and cook until the capsicum turns mushy. Add the chopped tomatoes. Add the Kashmiri chili – garlic paste. Mix well. Cook until the butter separates from this mixture and the tomatoes are completely cooked. That will take about 8-9 minutes.

Next, take a potato masher and mash this mixture thoroughly. Try to mash them as much as possible.

Add the pav bhaji masala and mix again. Let all of this cook away covered for the next 5 minutes.

Add the mashed veggies next and some chopped coriander leaves. Use a the potato masher to mix everything well. Continue to mash as the veggies cook away with the masala. Add some water if needed to correct the consistency nd continue to mash and mix it all well. Cook for about 2-3 minutes more.

Add some more butter. Mix it well and turn off the heat.

Serve it piping hot with the pav.

For the perfect Pav –
Heat butter in a pan, place the pav slit from between on the melted butter. Sprinkle some red chili powder and some chopped coriander on the pav as it flash toasts in the butter.
Serve it piping hot with the bhaji.  

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji
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Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

Buttery, soft melt in mouth Mumbai style dinner rolls a.k.a Pav is served with some flavorful, mildly spiced and buttery curry of mashed veggies a.k.a bhaji. It is the most popular street food from Mumbai. I am sharing my recipe for the most authentic Bombay/ Mumbai Style Pav Bhaji ever. 

Course Breakfast, Brunch, Lunch Box, Main Course, Snack
Cuisine Maharashtrian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

  • 2 nos. large potatoes
  • 1 cup cauliflower florets
  • 4 tbsp butter
  • 1 tbsp oil
  • a pinch of asafoetida hing
  • 1/2 cup chopped onions
  • 1 tsp chopped green chili
  • 7 nos. kashmiri red chili
  • 5 cloves garlic
  • 4 nos larg, ripe tomatoes
  • 1/2 cup chopped green capsicum
  • salt to taste
  • 1/4 tsp tumeric powder
  • 1 tsp pav bhaji masala
  • chopped coriander
  • pav, extra butter, lemon wedges, chopped onions, chopped coriander to serve

Instructions

For the bhaji -

  1. Soak 6-7 long destemmed and deseeded Kashmiri red chilies in hot water for 15 minutes. Grind them with some water and the cloves of garlic. Set this paste aside.

  2. Take 1 glass of water in a pressure cooker, add salt, then large cubes of the potatoes and the florets of cauliflower. Cover and let it cook for until 2 whistles.

  3. Once done, let the pressure release on it's own. Mash the boiled veggies properly and set them aside.

  4. In a large, flat pan or wok, heat butter and oil together. Add asafoetida (hing). Let it splutter for a few seconds.

  5. Add the chopped onions along with green chili and cook them until they are translucent. It will take about 4-5 minutes on medium flame.

  6. Next add the chopped capsicum. Season with salt and turmeric powder. Mix well.

  7. Cover and cook until the capsicum turns mushy. Add the chopped tomatoes. Add the Kashmiri chili - garlic paste. Mix well. 
    Cook until the butter separates from this mixture and the tomatoes are completely cooked. That will take about 8-9 minutes.

  8. Next, take a potato masher and mash this mixture thoroughly. Try to mash them as much as possible. Add the pav bhaji masala and mix again. Let all of this cook away covered for the next 5 minutes.

  9. Add the mashed veggies next and some chopped coriander leaves. Use a the potato masher to mix everything well. Continue to mash as the veggies cook away with the masala.

  10. Add some water if needed to correct the consistency nd continue to mash and mix it all well. Cook for about 2-3 minutes more.

  11. Add some more butter. Mix it well and turn off the heat.

  12. Serve it piping hot with the pav.

For the perfect Pav -

  1. Heat butter in a pan, place the pav slit from between on the melted butter. Sprinkle some red chili powder and some chopped coriander on the pav as it flash toasts in the butter. Serve it piping hot with the bhaji.

Recipe Notes

You can add any veggie of your choice.

Use a good quality salted butter as that adds the maximum flavor.

You can add more chilies if you want it spicy. 

Love,
Shreya

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Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

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