Posts Tagged ‘Vada Pav’

Pav Bread (White Dinner Rolls)

Posted: June 22, 2011 by incidentalcooksuman in Baking, Bread, Indian Food, Street Food
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It took me two attempts to get a beautiful, soft and perfect buns. I had the recipe in memory second time, which is in way great that I didn’t have to look for or write down the ingredients. At my first attempt, I think the dough didn’t rise properly, may be the milk must have got a bit hot and have killed the yeast. This is a very common mistake you can make while working with yeast.

But after working with yeast for couple of times I have figured it out that you just need the temperature of fluid to be about 100 or 110 degrees. So, what I do is just microwave the milk or liquid for 45-47 seconds at max. Since, I  am getting comfortable with yeast, I love working with it. There is something really different and wonderful to see when the yeast shows its magic. I really get excited and happy when I see my dough getting doubled. Anyways, coming back to the dish.

Pav is nothing but white dinner rolls. In Mumbai the most favorite and famous food around the city is associated with Pav. And they are Pav Bhaji and Pav Vada (known more specifically as Vada Pav) . But this time when I made this, it was so soft, perfect and fresh that we had it with butter and some mixed fruit jam…mmmm..simply YUM!

Pav Bread

Pav Bread

Ingredients:

  • 3 cups all-purpose flour
  • 2 1/4 teaspoon dry yeast
  • 2 tablespoon sugar
  • 1 cup plus 1/4 tablespoon warm milk
  • 2 tablespoon butter
  • 3/4 teaspoon salt
  • 1/4 cup warm water
PAv Bread

Pav Bread

Method:

  • Mix sugar and yeast in luke warm water and let it sit for 5-7 minutes, until it begins to bubble.
  • In another bowl, mix together the salt and all-purpose flour.
  • In a small pan, combine milk and butter, and microwave the same for 45 seconds or until milk is lukewarm.
  • Remove 2 tablespoon of milk mixture and keep it aside.
  • Add the yeast mixture to milk and mix everything together.
  • Pour into bowl of dry ingredients, using a mixer with dough hook, or by hand, knead dough until smooth but not sticky..
  •  Coat a big bowl with the tablespoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  • Punch air out of dough. Divide the dough into 10-11 equal sized round balls.
  • Place on baking sheet almost touching, about 1/4 inch apart.
  • Cover with a kitchen towel, and let rise in a warm place for 1 hour.
  • Meanwhile, heat oven to 425 degrees.  When rolls have risen, brush them with reserved butter and milk liquid.
  • Bake rolls until golden brown, about 15 minutes.
  • Transfer to a cooling rack and cool to serve.
Pav Bread

Pav Bread

Onion and Potato fritters

Posted: February 25, 2011 by incidentalcooksuman in Indian Food, Snack, Street Food
Tags: , , , , , , , , , ,

Every mumbaikers knows how unique, delicious and satisfying street foods are in mumbai. You can find stalls at every street corners, beaches and railways stations. And no matter what time you visit you will surely going to get hot food year around. I have never thought I will be missing these street food so much until I moved out of the city after marriage. And then I started craving each one of them. There’s something special about them that you cannot get at home. Ofcourse the one at home are healthy for you but co’mon they cannot beat the divinely tasty and unhygienic indulgence…:) correct?

Enough said let me come back to the point. So, today I am  going to share the recipes for kanda bhaji and batata bhaji which you will often get at Vada Pav stalls.  Kanda bhaji is onion fritters and batta bhaji is potato fritters.

Onion and Potato fritters

Onion and Potato fritters

Ingredients:

For Kanda bhaji:

  • 1 large purple onion, thinly sliced
  • 1 cup besan/Chickpea flour
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • oil for deep-frying

Preparation:

  • Mix the sliced onions with pinch of salt and keep it aside. It will leave some moisture.
  • Add besan followed by turmeric powder, red chilli powder and salt to the onions. Mix well, and add some water to make batter. Batter should be thick and should coat every slice of onions.
  • Heat oil for deep frying.
  • Once the oil is heated, drop few fritters and fry them until they are golden brown and crispy. Do it in batches, do not over crowd the pan.
  • Drain on paper towel and serve hot.

For Batata/Potato Bhaji:

  • 1 Large Idaho potato, thinly sliced, unpeeled
  • 1 cup besan
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • pinch of baking soda
  • salt to taste
  • Oil for deep frying

Preparation:

  • Mix besan with rest of the ingredients except oil. The batter should be thick such that it coats the slices of potato.
  • Heat oil for deep-frying. Once the oil is heated enough, take a slice of potato, dip in batter and carefully drop in hot oil, one at a time. Do not over crowd the pan or else you will end up with soggy, not crispy fritters.
  • Fry the potato fritters on both the sides until golden brown and crispy.
  • Drain on paper towel and serve hot with ketchup.
Onion fritters

Onion fritters