Preparing the Pav (a form of bun) of Pav-Bhaji in pressure cookerClick here to view my post on Bhaji used in Pav-Bhaji
My next item is also a item cooked in pressure cooker though not using the pressure of the pressure cooker :)
Pav in pressure cooker...
First I thought it would not be easy, since Pav (a form of bun) is usually baked in an oven and not in a cooker...but I have managed to make it, thanks to a youtube video :)
The idea of making the Pav came when I ate it @ Ganga sweets and it tasted good. The pav was so soft-I was impressed. Fortunately (thank god) the one that I made is also soft. The other reason for making this pav is that in our gated community there was a dandia programme during navaratri and many items such as pav-bhaji, bhelpuri, cholebhature etc. were being served. That too inspired me to give it a try!!
I cannot imagine that I made it since I thought its very tough... Now I can confidently say that you all can try and make it...
In my next post, I will write about the Bhaji (side dish for Pav)!
For now, lets get into making the pav...
Ingredients for PAV
All purpose flour (maida) - 1 cup
Butter - around 90 gm
Milk - 100 ml
Milk powder - 1 tblspnYeast - 1 tsp
Sugar - 1 tblsp
Salt - 1/2 tsp
Milk and butter for brushing
Take warm milk, add sugar and yeast. Stir and keep aside for 10 -15 minutes. This is to prepare proofed yeast mixture.
Next, take a vessel, pour the all purpose flour, salt & milk powder and mix these well.
Add the proofed yeast mixture into the flour with your hands and make this into a soft pasty kind of dough.
Next add the butter and knead it thoroughly. Continue kneading for 10- 15 minutes till it becomes soft.
After 10-15 minutes of kneading, this will become a very soft dough.
Place this into a bowl and coat the dough on top with a little bit of oil, and cover it with a damp cloth. Keep aside and let it be there for 1 hour.
Once it doubles in volume, take the dough out, sprinkle a bit of flour and knead one more time.
Divide the dough into 6 equal portions. Roll them with your palms and shape each in one like pav and place in the cake die.
Then cover the cake die with a cloth and leave for another 45 minutes or more, till its risen.
Once the pav is risen brush them with milk.
Place a separator plate in the cooker and then place the cake die on the separator plate. The cake die MUST NOT touch the bottom of the cooker and hence the separator plate.
Donot put the whistle. Put the cooker in high flame. Once the steam starts coming out from the cooker, switch to low flame and steam for 30 minutes.
Take them out once they are baked well. Brush the tops with butter.
Now take a damp cloth and cover the die for a minimum of 20-30 minutes.
This is the Pav used in Pav-Bhaji
Before serving with Bhaji, heat butter in a thick bottomed tawa. Slice pav horizontally into two and fry in a butter for half a minute.
Press the pav on the tawa a few times till the pav is little brown in colour and soft.
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