Bombay Pav Buns/ Dinner Rolls/ Home made Buns

I’m here today to share Eggless Pav Bread Buns Recipe. Nothing makes a Homemade Pavs/Buns special quite like dinner rolls. You can make Pavs from your favorite bread mix. Soft Pavs/Dinner Rolls are usually a little richer than bread recipes with more sugar and fat than corresponding bread recipes. This feather-soft bun is best had with a spicy bhaji or vegetable curry, but you can also serve it as a sandwich lined with chutney and packed with potato vadas.

Preparation Time:     1 ½ hours

Baking Time:             20-25 Minutes

Serves       :               8 to 10 Pavs        

Ingredients:

All Purpose Flour/ Maida               2 cups

Organic Sugar                             1 Tablespoon

Salt                                            ½ Teaspoon

Melting Butter /Oil                        2 Tablespoons

Extra flour for kneading the dough

           

For Proofing Yeast:

Warm Milk                                   ¾- 1 Cup

Sugar                                          1 Tablespoon

Instant Active Dry Yeast                1 Tablespoon

Other Ingredients:

Milk for brushing

Butter for brushing

Extra Butter and flour for greasing and dusting the pan

Method:

Proofing yeast:

• Warm milk in a bowl, add sugar and then yeast. Mix well and keep in a warm place for 10 to 15 minutes till it becomes frothy

 Making Dough

• In a bowl add all-purpose flour and a little salt and sugar.
• Mix and make a well in the center of the flour.
• Add the yeast mixture to the well.
• Add butter (or Oil) and knead it for 10 Minutes.
• Once kneaded, insert the fingertip into the dough and it should bounce back clean, which means the dough is ready.
• Add the oil-butter mixture. Knead again for 5 to 8 minutes by stretching the dough and folding it back till it is smooth and elastic

• Now transfer the dough to a big bowl, cover and keep aside in a warm place about one hour (or more depending on your climatic conditions).

• The dough will rise and double or even triple in volume.
• Once the dough has risen, remove it from the bowl and knead it for another 2-3 minutes. This step is important for lighter pavs.
• Divide the dough into 12 equal portions. Roll each portion of the dough into a smooth round.
• Grease a cake tin with oil and place the shaped dough balls. Now cover the tin with damp cloth or a plastic wrap and keep aside for another half an hour (or a little more) till they rise.
• Remove the damp cloth after 30 minutes, you will see that the pavs have risen.

• Brush the dough with the milk.

Baking Pavs:

• Bake it in a pre-heated oven at 200°c (400°f
• Place the cake tin in the oven and bake pavs for 20 Minutes.
• The pavs should evenly brown from top.
• Turn off the oven and remove the pavs.
• Once cooled, de-mould it and brush the Pavs with butter and cool completely.
• ENJOY with Pav Bhaji.!!
• Store pavs in a zip lock bag or airtight box to prevent them from drying. They are good to go for 2 to 3 days. You can also refrigerate them for a week or more.

Shankarpali

Shankarpali is famous Maharashtrian sweet made during Diwali festival. It is rich in carbohydrates, making it an instant source of energy. It has simple recipe and results in scrummy munch sweet snacks that can be prepared in advance and stored for approx 3 weeks.

Ingredients

All Purpose Flour (Maida)         3 cups

Powdered sugar                      1- 1¼ cup

Rava (Semolina)                      1 cup

Oil/Ghee/ Vegetable fat            1/2 cup

Cooking oil                              for deep frying

Cardamom powder                    ½ Tsp.

Salt                                          a pinch.

 Method:

• Take a big bowl and add all-purpose flour, rava , powdered sugar,cardamom powder and salt .
• Now add the melted ghee or oil .Mix into a crumbling mixture with hands.
• Now knead this crumbling mixture into smooth dough adding water little by little as required.    Keep kneading the dough for about 15 minutes with pressure.
• Keep this dough covered with damp cloth for 10 min.
• Divide this dough in 3 large balls. Take one ball, round it smooth, flatten and roll out into large thin (not very thin but thin) circle.
• Cut rolled out dough into strips vertically, and then again horizontally, making about an inch sized strips. Separate those cuts on a plate.
• Heat oil in a kadai once the oil is hot add the shankarpali to it ensuring gas is on low flame. Once the shankarpali are nice golden brown remove them. Repeat the same procedure with the remaining of the dough.
• Once its fried allow them to come to room temperature.
• Store them into an airtight container. This should last for about 3 weeks,that is if you resist them that long!
• Enjoy crunchy munchy-soft sweet bites with hot coffee/tea.