Tag: recipe for Pav bhaji

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls are soft, fluffy, delicious and melt in the mouth good! They are eggless and that makes no difference in the texture. They are buttery and have the most beautiful golden crust! 

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls need not take hours to make, my recipe here takes less than 2 hours to hit the table, warm and soft, to be enjoyed with some butter or as it is. I personally enjoy baking these beauties when I make Pav Bhaji or Misal Pav. Nothing like some fresh Pav/ dinner rolls with a spicy bhaji or Misal to mop up!! This pav tastes exactly like the pav we get with Vada Pav in Mumbai!!

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls are no rocket science. They just need some basic techniques and you’ll be sorted. The four major constituents are…

Yeast – I use active dry yeast which needs proving (that’s when you dissolve the yeast with warm liquid as mentioned in the recipe for 6-8 minutes). If you use instant yeast, then that can be added directly to the flour. Either of these ingredients are easily available and they both work just fine.

Flour – Bread flour is used in most recipes from the West, however I’ve not been able to find any around me so I simply use All Purpose Flour. Bread flour has more protein and hence churns out taller and chewier rolls/ breads. All Purpose Flour will give you slightly shorter and less chewy rolls/ breads but the taste will be excellent.

Hydration – The dough for any sort of rolls/ bread needs to be hydrated just enough to be slightly tacky (sticky), just barely though. Adding way too much flour can result in stiff dough which in turn make stiff, dry rolls/ breads.

Measurements – Just scoop out the flour with the measuring cup and level it flat. Always use some extra flour to knead th dough just incase if the dough becomes too sticky.

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls have the most beautiful crumb structure.

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Let us start baking some Pav/ dinner rolls.

Take 1/2 cup of warm milk in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the milk is too hot, the yeast won’t bloom. So be careful with the milk. If the yeast doesn’t bloom, start again).

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipeHow to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipeHow to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

See the first picture above, the yeast has bloomed really well. It almost overflowed on the kitchen top.
Next, see the second picture above. For making the dough add the flour in the bowl, season with salt.
Add the butter and slowly add the yeast mixture.
Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough.
Keep adding a little bit at a time and make a dough.
Add the rest of the warm milk too, slowly and keep kneading. We may not need all of the milk, so use it as and when you feel the dough drying up.
The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.
Knead for about 8-10 minutes.
You can add some more flour if it’s the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be.
Smoothen the dough with more butter.
Once the dough has become smooth, place it the bowl for it’s first rise/ prove. I gave it approximately 45 mins or so.
See the third picture above, the dough almost tripled after 45 minutes.
Then I gently punched down the dough and released the air within.
I, then greased my hands and divided the dough into 8 equal parts (used a weighing scale for this).
I greased the baking tin and placed the divided dough in it. Brushed each portion with butter.
Then I left them for the second rise/ prove for 30 mins.
Preheat the oven at 200’c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200’c using both the upper and the lower heating coil/ rods/ elements.
Please note every oven works differently hence adjust the temperature and duration according to that.
This is what they looked like as they came out of the oven! Brush them with some melted butter if you like.

homemade-laadi-pav-egg-free-mumbai-style-dinner-rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls
4 from 2 votes
Print

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls are soft, delicious and so easy to make! 

Course Breakfast, Main Course, Side Dish
Cuisine American, Indian
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 8 Pavs/ rolls
Author Shreya Ashish Tiwari

Ingredients

  • 2 1/2 cup All Purpose Flour or bread flour
  • 3/4 tsp granulated sugar
  • 11/4 tsp salt
  • 1 1/4 tsp active dry yeast or instant dry
  • 1 1/2 tbsp unsalted butter
  • 1 cup warm milk
  • oil to grease the baking tray

Instructions

  1. Take 1/2 cup of warm milk in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the milk is too hot, the yeast won't bloom. So be careful with the milk. If the yeast doesn't bloom, start again).

  2. See the first picture above, the yeast has bloomed really well. It almost overflowed on the kitchen top.

  3. Next, see the second picture above. For making the dough add the flour in the bowl, season with salt. 

  4. Add the butter and slowly add the yeast mixture. 

  5. Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. 

  6. Keep adding a little bit at a time and make a dough.

  7. Add the rest of the warm milk too, slowly and keep kneading. We may not need all of the milk, so use it as and when you feel the dough drying up. 

  8. The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.

  9. Knead for about 8-10 minutes. 

  10. You can add some more flour if it's the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. 

  11. Smoothen the dough with more butter.

  12. Once the dough has become smooth, place it the bowl for it's first rise/ prove. I gave it approximately 45 mins or so.

  13. See the third picture above, the dough almost tripled after 45 minutes. 

  14. Then I gently punched down the dough and released the air within. 

  15. I, then greased my hands and divided the dough into 8 equal parts (used a weighing scale for this). 

  16. I greased the baking tin and placed the divided dough in it. Brushed each portion with butter.


  17. Then I left them for the second rise/ prove for 30 mins.

  18. Preheat the oven at 200'c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200'c using both the upper and the lower heating coil/ rods/ elements. 

  19. Please note every oven works differently hence adjust the temperature and duration according to that.

  20. This is what they looked like as they came out of the oven! Brush them with some melted butter if you like.

Recipe Notes

Please ensure that the yeast has bloomed well, if it hasn't, start over. 
If using instant yeast, just add it directly to the flour and follow the rest of the instructions. 

Love,
Shreya

Pin it here for later?!
homemade-laadi-pav-egg-free-mumbai-style-dinner-rolls

Masala Pav

What’s your favourite snacking option? Can’t think of one?! Well…the same happens with us too😜 I just can’t pick one favourite! My hubby and I are die-hard street food fans….but I make them at home whenever we have a craving to ensure its healthy. ☺️ 

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Masala Pav is almost like Pav Bhaji but so different in terms of preparation using fewer ingredients and time. Also, it’s the best way to use up some left-over Pav bread or even make a instant snack for kids too👌

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Masala pav is spicy, robust and the Pav simply soaks up all the flavours and the becomes so moist..it melts in the mouth! 😉

Common, let’s get started…

Yield: serves 2-3

Equipment: a wok, a griddle/ non-stick pan, measuring cups/ spoons.

Ingredients:

5-6 nos. Pav

1/2 cup chopped onions

2 tbsp ginger garlic paste

1 tbsp chopped green chillies

1/2 cup chopped capsicum

1/2 tsp turmeric pwd

1 tsp degi Mirch

1 tbsp Pav Bhaji masala

1 1/2 cup chopped tomatoes

salt to taste

2 tbsp oil

butter as needed

lemon juice as needed

Method:

Slit all the Pav horizontally, butter them on all sides and set them aside.

Heat oil in the wok, once it’s hot add the onions, green chilli, ginger- garlic paste. Sauté until the onion turns golden. Then add the capsicum and cook for a few mins until it turns soft. Season with salt and add the remaining spices along with the Pav Bhaji masala as well. Mix well and add the tomatoes. Now cover and cook until the oil seperates. You can add some water if the cooked mixture looks dry, about 1/2 cup or so. Turn off the flame.

To assemble the Masala Pav, add butter to a hot pan, place the buttered Pav in the pan and add the prepared mixture and coat the Pav well with it. Cook for about 2-3 mins. Serve hot with some lemon juice and garnish with chopped coriander leaves!

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Lip-smackingly good….😀

Love,

Shreya💖

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
Print

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

Pin it here for later?!
Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

error: Content is protected !!