Pav Bhaji Masala

Ingredients:

• 3 black cardamoms
• 4 tbsps coriander seeds/Dhaniya
• 2 tbsp Cumin/zeera
• 2 tbsp black peppercorn
• 1 tsp. fennel seeds/saunf
• 5 red dry chilies
• 1 1/4 inch cinnamon
• 6 cloves
• 1 tbsp amchur powder/dry mango powder/khatai

Instructions

1. Clean the spices
2. Roast all the ingredients, except amchur powder.
3. Make a fine powder.

Pav

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 3 to 3.5 cups all purpose flour/maida ( I used 1/2 cup singhara flour, 1/2 makka flour, 1/2 cup wheat flour and rest maida)
• 4-5 tbsp oil or softened butter (3 if you only used maida)
• 1.5 to 2 tsp instant yeast or ½ to ¾ tbsp dry active yeast or 1 to 1.5 tbsp fresh yeast
• 2 tsp sugar
• 1 1/2 tsp salt or as required
• 1/2 cup lukewarm water (or warm if making this during winters)
• some milk for brushing
• 1 cup Buttermilk (optional, more if using other flours than maida)

INSTRUCTIONS

1. Add yeast and sugar and the warm water in a mixing bowl. Let rest for 15 minutes or till the yeast bloom.
Add the oil and the rest of the flour to it. Mix


2. Add the buttermilk if the dough appears dry, or use warm water if you prefer. If the dough appears sticky then you can about ¼ to ½ cup flour.
3. Knead to a smooth pliable dough. Brush the dough with oil.
4. Cover and leaven for 20 to 25 minutes, depending on the climate.
5. Once the dough has doubled, punch and deflate it and divide into 10-12 balls.
6. Place them on a greased tray and allow a second rise.
7. Preheat the oven to 180 degree. Brush the pavs buns with milk.
8. Bake till the tops turn golden and the pavs seem hollow no tapping.

Serve with Bhaji, Hareesa, Paaya