Tag: indian breads

Eggless Ladi Paav

Baking

Ladi Paav as it is called in India are soft and spongy dinner rolls or slider bunds served with Indian street food like pav bhaji, dabeli, or with a cup of hot masala chai.

  • Add water, sugar and yeast
  • It will start to froth after 20 minutes
  • Add flour , baking soda and salt
  • Knead it well
  • Cover it with cling wrap
  • After 2 -3 hrs when the dough has risen, punch it well again
  • Knead it
  • Divide it into 10-12 equal pieces
  • Roll each piece into a ball
  • Place the balls on a plate
  • Wrap them with a wet cloth
  • Brush the dough with milk and bake

Ingredients:

Warm milk – 1 cup + 1 tbsp for brushing

Sugar – 2 tsp

Dry yeast – 1 tbsp

Maida / All Purpose flour – 3 cups

Salt – 1/2 tsp

Butter, softened/melted – 2 tbsp and1 tbsp for basting

Baking powder – 1 tsp

Water – 3 tbsp for activating yeast

Preparation:

In a mixing bowl, add water, sugar and dry yeast. Mix it well and let it rest for 15 minutes to 30 minutes. When the yeast is activated and rises up, add 3 cups maida, baking soda and salt. (Sift the baking powder and maida well). Add the milk and knead until the dough turns soft. Then, add the butter and knead the dough until it is soft and pliable.

Cover with cling wrap or wet cloth and rest for 2 hours in a warm place. Then, after 2 hours, when the dough has doubled in size, punch the dough and knead it slightly to remove the incorporated air.

Divide it into 10-12 equal sized balls and place the balls into a greased tray. Place them leaving equal space in between as it may rise during baking.

Brush the dough with milk and cover with cling wrap and allow to rest for 30 minutes or until the dough rises again.

Preheat an oven and bake at 180 degree celsius for 20 minutes, or until the pav turns golden brown from top.

Once the pav is out of the oven, rub with butter to get a shiny look. Cover with a wet cloth and allow to cool completely.

The ladi pav is ready to be served with tea or pav bhaji.

Aloo (Potato) Parathas

Baking, Breakfast

This is a bread dish from the north of India, made with the dough of whole wheat flour stuffed with a spicy potato stuffing. It is best enjoyed with yogurt, pickle and butter.

  • Boil potatoes
  • Mash them well
  • Finely chop onions and green chillies
  • Add the powders and chillie flakes
  • Mix the potatoes, onions, chillies and coriander leaves
  • Make a flour dough
  • Divide them into equal sized balls
  • Faltten a ball
  • Stuff some potato mixture into it
  • Gently press the ball and roll it out
  • The parathas should be atleast 2 to 3 inches thick.

Ingredients:

Potatoes – 4 big

Onion – 1 big finely chopped

Green chillies – 4 finely chopped

Cumin powder/Jeera powder – 1/2 tsp

Coriander powder – 1/2 tsp

Salt as needed

Coriander Leaves – 1 tbsp chopped

Red chillie flakes – 1/2 tsp

Oil/Ghee for cooking – As required

For dough:

Wheat flour – 2 cups

Salt – to taste

Water – 1/2 cup

Preparation:

Boil the potatoes well and grate it so that there are no lumps in it. You may also mash it well making sure there are no lumps.

In a mixing bowl, add the grated potatoes, chopped green chillies, coriander leaves, red chillie flakes, chopped onion, coriander powder, jeera powder, salt and mix well. Keep it aside.

In another bowl, add the wheat flour, salt. Add water gradually and knead the dough. The dough should be pliable and soft. Rest the dough for 10 minutes.

Make small-medium balls of the dough and roll them out into 3 inch circles. Add a spoonful of potato filling in the centre and seal it with little oil. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out.

Heat an iron tawa and roast the parathas, cooking them on both the sides with a spoonful of ghee/oil. If you want to use less ghee/oil on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply ghee/oil with a kitchen brush on both the sides. You must keep the flame low.

Serve hot with pickle, onions and curds .