
The BEST part of Pav Bhaji, in my honest opinion, is the Pav…or Pao…however you’d like to pronounce it. This egg-less bread bakes up fluffy and disappears faster than you can get them on the table. After these rolls have baked, they can be stored in a bag or container in the fridge for a couple of days until ready to use. Before serving, cut them in half, smear ’em with ghee or butter, and warm them on a skillet to get a nice crusty Pav.
I tried a few recipes on the internet and even combined a few as I tested them. The recipe I finally settled on is as follows but I will admit, it is mostly based on this one at Cooking Shmooking. Side note: Some recipes call for milk powder to make them fluffier. I didn’t have this but my results were still very good, so you can try either way.
2 cups All Purpose Flour |
1 cup Whole Milk |
1 tsp Salt |
4 tsp Butter |
1 package Instant Yeast |
1 tbs Sugar |
2 tbs extra Whole Milk |
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