“Pav” is a very common phrase in the state of Maharashtra and especially in the bustling city of Mumbai!In fact many people stay alive on this wonder food and many swear by the pillowy softness and the taste it acquires with sides.I am referring to the local “rolls of bread” which are also called Pav(pronounced like Wow but with the same complement..:))!In the West we have many kinds of bread rolls like dinner rolls,pretzels,French rolls and what not!But these are local bread rolls and in the international market refer to “Indian style bread rolls”.
Pav is had with 2 of Mumbai’s best known street foods – Pav Bhaji,where the rolls are paired with a spicy stew of mashed vegetables flavoured with special Pav Bhaji Masala and cooked in heaps of butter which is finger licking delicious!The Pavs are toasted on a “tava” or a flat griddle with again loads of butter and a spicy garlicky chutney after which they are had with the Bhaji.Even as I write,I start salivating and want to run to the nearest vendor and buy myself a plate!Making them is too easy and we need basic ingredients.
The second street food is Vada Pav in which a delicious spiced mashed potatoe and onion filling is rolled into balls,coated with besan(garbanzo bean flour) batter and deep fried.These Vadas are placed into half sliced Pavs spread with a red spicy garlicky chutney as well as the coriander-mint green chutney and thus goes the Indian burger!
Here I am showing how the basic Pav is made so that they can be made fresh at home and of course nothing beats the aroma of freshly baked bread and so the Pav as well!
Preparation Time : 2 hours
Makes : 16 Pav
300 gms plus 1/2 cup All Purpose Flour(maida)
2 tsp salt
2 tbsp powdered sugar
1 1/2 tbsp active dry yeast
1/2 cup milk powder
1 cup unsalted butter at room temperature – soft plus 2 tbsp
1/4 cup lukewarm milk plus 2 tbsp
In a bowl mix the milk,sugar and yeast.Leave for 15 – 20 minutes till frothy.
Mix the flour,milk powder and salt and whisk well.Add the yeast mix and add enough water to mix to a wet and sticky dough.Cover with clingfilm and leave for 35 – 40 minutes till double in volume.
Now add the soft butter and mix well with hands until thoroughly incorporated.Flour your kitchen countertop and take out the dough on the floured surface.Knead week for nearly 10 minutes with a stretching motion with the palms of your hands.Use all the 1/2 cup extra flour and knead to a smooth and soft dough.Oil a bowl and place the dough in it.Then flip it over to oil the other side as well.Cover with clingfilm again and leave it to double for another 30 minutes.
Grease a square or round tray with butter/oil and sprinkle with flour or spray with baking spray.
After 30 minutes punch down the dough.Divide it into 16 equal balls and place them inside the tray.Cover with clingfilm again and leave to prove for 35 – 40 minutes.
Preheat oven to 200°C 15 minutes before baking the Pav.
Brush the top with milk and bake in the preheated oven for 25 – 30 minutes till the top is golden brown and a skewer comes out clean.
Remove the Pav from the oven and leave to cool to lukewarm.Brush the tops of the Pav with melted butter.
Serve warm or at room temperature.
Can be stored for 2-3 days at room temperature.Can also be frozen and thawed before use though the bread may lose its shape and not taste as fresh.
Shots for the Pav..: