Freshly baked warm rolls with a tangy mixed vegetable curry garnished with a pat of butter, finely chopped onions, fresh fennel fronds and a dash of lime!
Serves 5: with 2 rolls each with at least 2 servings of the curry
The lunch preparation delayed by watching snow flurries with a tapestry of a disney movie and Jonas brothers, cleaning, phone calls more window watching was worth the wait! Snow and watching people pile up Superbowl foods at the grocery stores inspired this dish!
Perfect vegetarian comfort food and wonderful snack, almost a version of Chilli, though one would classify a 'beans and soya nuggets' version closer to a Vegetarian Chilli. Must do that too!:-)
Scouted the internet looking for good recipes and tweaked a couple of them. The Ladi Pav recipe came from Vaidehi of Chakali.
For the Pau/Pav Rolls
3 cups of Unbleached Flour
1 1/2 tsp dry yeast
2 tsp sugar
2 tbsp milk
1 1/2 Cups of luke warm water
Proof the yeast: Mix 2 tsp of sugar in 1/2 cup of lukewarm water, add the yeast and keep aside for 5 minutes until the yeast froths up.
Sift 3 cups of flour into a bowl and add the yeast and 3/4 Cup of water to make a smooth dough.
Used the kneading attachment and kneaded on medium slow for about 5 minutes, scraping down the dough, before incorporating 4 tbsps of oil into the dough.
Shape into a ball, cover and keep aside in a warm spot to rise until double in size, about 2 hours.
Punch down the dough, shape into a log and divide into 10 portions. Shape into 10 rolls, tucking the dough underneath each roll for a smooth finish.
Oil the baking dish or tray and dust with flour,
shake off the excess flour and place the dough rolls in neat rows. Cover with clingwrap and keep aside for 30 minutes.
Heat the oven to 375, brush the rolls with 2 tbsps of milk and bake for 22 minutes or longer until the tops start turning color.
Cool for 10 minutes and serve.
We dug right in with the fresh rolls; however this street snack favourite is also served, split in the middle and pan-toasted, sometimes 2 or 3 rolls in a row, with that salty Indian favourite, Amul Butter.
The MDH Masala powder packet carries a recipe without ginger garlic paste, onions and calls for only potatoes and carrots... one can use a variety of vegetables for this dish: cauliflower, green beans, cabbage, corn kernels are other commonly used vegetables
1 1/2 tbsps of MDH brand or any other brand of Pav Bhajji masala
1/2 tsp turmeric powder
1/2 tsp of chilli powder or more according to taste [optional]
1 tbsp of Paprika Powder for colour
2 Cups finely diced carrots
2 Cups of diced red skin potatoes
1 Cup green peas
5 small Campari Tomatoes, finely chopped,
4 mini red bell peppers and
1 mini bell pepper for garnish
1 tsp ginger garlic paste
1 Green chilli finely chopped
2 tbsps vegetable oil
1 tbsp butter
2 tbsps fresh fennel fronds or finely chopped corainder leaves
Finely chopped red of white onions,
Deseeded, finely chopped green chillies
Meyer Lemon wedges/Lime wedges for individual servings.
Boil the vegetables with salt, turmeric and just enough water,
Mash coarsely and keep aside.
Heat 2 tbps of oil and saute the finely minced 1 mini bell pepper and green chillies,
Add the tomatoes and fry well for 5 minutes,
Add 1 tbsp of butter and saute for a couple of minutes,
Add the coarsely mashed curry and 1/2 cup of water and bring to a boil.
Turn the heat to medium low and simmer for 5 minutes,
Garnish with finely chopped onions, green chillies, fennel fronds and a dash of lemon juice and fresh rolls.