Thursday, January 14, 2010


After much thought and a lot of research for the desired texture, later, I tried my hand at making paav and made it a few times to achieve the laadhi paav taste. I am pretty pleased with the texture, the appearance and the taste.  My neighbour, my kids and  a good friend gave me a good review  as they were eating the warm bread, fresh out of the oven..... all the above combination made me one happy baker! I hope it will make the others who try this just as ecstatc.
 Makes 24 paav's
3 cups all purpose flour
2 tsp dry yeast
5 tbsp oil
2 tsp sugar
1 tsp salt
2 cups warm water

In a cup of warm water, dissolve sugar and add yeast. Let sit for 15 mins. The liquid should now look foamy on the surface, which assures the validity of yeast. (If it has no froth, discard & start fresh with a new yeast).

In a wide mixing bowl add flour,oil,salt and the remaining cup of warm water + the frothy yeast mixture. Knead to a smooth dough and set it aside for 3 hrs to raise and let the yeast do its magic.

3 hrs later,the dough should have been proofed up. Punch down to delflate.

Grease the pan with butter. I used 9 X 13 glass pan once and an oval porcelain casserole the other time and had no problem with removal of finished paav with both the kind of bakeware.

Make little balls out of the dough and place then in the pan leaving alittle gap between the bread so it has enough room to rise again. After arranging the dough balls, cover with saran wrap and let it sit in the oven for 2 hrs ( without heating the oven). The dough should now  have risen again and all the gaps should be filled up by now.

Remove pan from the oven. Pre heat the oven to 375F. Brush the top of the paav with beaten egg whites or milk. Egg whites gives a nice glaze and darker color ( the picture with the oval paav) and milk has a lighter colored tops (pic with the rectangle dish). Bake for 20 to 25 mins. Remove from the oven and let it cool on the counter top for about 15 mins.

Remove from pan and serve with the bhaji made for the Paav or the  vada paav. Yum!

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