Famous street food of India- pav bhaji is one lipsmacking dish of buttery Pav means bread (buns here) and bhaji a mish mash of assorted vegetables cooked in range of spices. It is spicy, tangy all at the same time.
Sift the flour, sugar and salt together.
Dissolve the yeast in 2 tbsp lukewarm water, add a small pinch of sugar in it.
Let the yeast sit for 10 minutes till it foams.
In a bowl add butter and milk together, heat it till the butter melts. The temperature should be lukewarm. If it is too hot, then let it sit for 5 minutes.
Make a well in the center of lour, add the yeast mixture and butter-milk together in the flour. Mix it, draw the flour towards the center till all the flour is used up.
On a lightly flour dusted surface, knead the dough for 10 minutes, till it become smooth. Rest the dough in a greased bowl, cover with kitchen towel and let it rise in a warm place till it becomes double in volume.
Rising will take around 45 min to one hour time depending upon the ambient temperature.
Punch down the dough, release the air bubbles from it, knead it for 3 more minutes.
Grease a 8 * 8 square baking pan
Cut the dough equally into 9 portions, shape it into smooth rounds and place them in the greased baking pan, leaving approximately ¼ inch place in between.
Dough balls should not touch each other.
Let the dough balls rise for another 45 minutes.
Brush them with butter, olive oil, egg wash, honey or whatever feels good for you.
Bake them in a preheated oven at 375 F for 15 - 20 minutes.
Increase the temperature to 400 F and bake for another 5 minute. (Total baking time will be 20 - 25 minutes)
Cool it over the wire racks, brush it with more melted butter to keep it soft and serve immediately.
In a kadhai or frying pan, warm the butter, add the finely chopped onions and ginger. Saute for 5 minutes till the onions sweat. Do not brown the onions.
Add the roughly mashed potatoes, carrots, cauliflowers, capsicums or green beans, saute it for another 5 minutes.
Add the tomatoes and cook on medium heat till the tomatoes melts partially.
Increase the heat, add all the spices, salt and green chillies and cook on medium high heat for another 5 minutes.
Sprinkle some water if it dries up quickly.
With a potato masher, keep mashing everything till it gets a uniform look.
Add 1 cup warm water, lower the heat and let it cook for another few minutes, till the desired consistency achieved.
Bhaji is neither dry nor runny, so add the water accordingly.
Check for the seasonings, adjust the taste accordingly.
Before serving, add extra knob of butter if you prefer, squeeze one quart of lemon juice all over it, garnish with finely chopped onions and cilantro.
Serve it hot with pav or butter buns.
Recipe for pav buns is tried, tasted and tested. I have made it several times and measurements are accurate to the best of my knowledge.
While baking, adjust your oven temperature accordingly.
Buns will be very soft.
Pav bhaji masala is important here. Go for any store-bought one or else you use this combination ( 1 tbsp red chilli powder + 4 tbsp coriander powder + 2 tbsp cumin powder + ¼ tbsp black pepper powder + a pinch of cinnamon powder + a pinch of ground cloves + ½ tbsp black cardamom powder + 1 tbsp dry mango powder + 1 tbsp fennel powder = approximately ¾ cup pav bhaji masala.)