Most of us love pav baaji! The wonderfully toasted bread served with some awesome mashed potato curry, garnished with onions and laced with just the right tint of lemon is a treat to our taste buds! I have always been captivated by the pav bun – the soft and springy bun is something that every Indian can appreciate. And what is more is its universal ability to taste good with almost any kind of side dish! I can even imagine stuffing a small veggie burger within its halves 🙂
My interest in baking got me started on a journey on wondering how I could make this at home. I did some research and there were no whole wheat versions or versions without eggs! Even the so called whole wheat versions had a generous helping all-purpose flour or maida. At my place as we all hit the wrong side of the age meters 😉 we like to eat a bit healthy or at least try…..and me I am never satisfied until I can make it myself! So after much searching I came across some recipes on the net and tweaked them to be a whole wheat and no eggs recipe. The results were good! I had a lovely smelly home that evening not to mention fresh buns…
The ingredients for this home creation:
- Whole Wheat Flour – 3 cups – I used Ashirwad Atta
- Instant Active Dry yeast – 2tbsp
- Salt – per taste. I usually use about 1 tsp. Again we are not big salt eaters at home..
- Honey – 1tbsp
- Olive oil – 2 tbsp
- Warm Milk – 1/2 Cup + 2-3 tbsp extra
- Warm Water – 1/2 Cup
- Curd – 1/2 Cup
- Milk for glazing
Proofing the yeast: Mix the honey in 1/2 cup of warm water and dissolve the yeast crystals in this mixture. Leave the liquid aside for 15-20 minutes until the yeast froths well. If the yeast has not frosted, it means that your yeast is not of good quality and it would be better not to go ahead with the process. Better to try with a better batch of yeast
Mixing the dough: Sieve the flour, add salt and mix well. Make a well in the middle of the flour and slowly add the yeast water and mix well. Gradually add the warm milk, curd and mix until you get a pliable dough. Add the olive oil and mix gently. The mixture would be slightly sticky but this is pretty normal.
Grease a bowl well and place the dough in the bowl. Cover and leave aside in a warm place until the dough doubles twice its normal size.
Making the Pavs: When the dough has doubled, grease you mixing area with flour (I just use the counter top) and knead well to make a smooth dough.
Divide the dough, and roll into long logs. Divide the dough into equal portions and form small balls in the shape of pav buns and place them on greased baking surface close to each other (about an inch gap from between the bread rolls should help). Cover the baking tray and leave aside for about 15 minutes until the bread rolls rise. Glaze the rolls by brushing some
Pre-heat the oven at about 250 degree Centigrade and bake on the buns on the middle row for about 15-20 minutes. When the crusts starts turning brown, check whether the buns have cooked by inserting a tooth pick or a sharp knife in the middle of the buns. If it comes out clean, the buns are ready to be served….
My only rouse with these buns are that they are a bit dense cos they are whole what after all and next time I would love for them to be more softer….I need to work on this portion and find that ingredient that would do that…