16 November 2017

Tadka Pav Recipe | Pav Bun Recipe

 Tadka pav buns are easy to make at home and make a welcome change for breakfast. These gorgeous tadka pav buns can simply be eaten warm with a cup of masala chai. This is a sure no fail recipe from here which can be tried by any beginner. 

Prep time - 15 mins
Proof time - 1 and 1/2 hours
Bake time - 20 mins
What you need for the dough:
2 cups / 250 gms - Wheat Flour
½ tsp - Kasoori Methi
½ tsp - Chat Masala
¼ tsp - Pepper Powder
¼ tsp - Red Chilli Powder
¼ tsp - Turmeric Powder
2 tsp / 10 gms - Sugar
1 and 1/2 tsp / 3 gms - Instant Yeast
1 tsp - Salt
1 cup / 150 ml - Warm water 
Milk for brushing the top

For tadka:
2 tbsp - Butter
½ tsp - Kasoori Methi
1 tsp - Red Chilli Flakes
1 tbsp - Coriander, chopped

In a bowl add all of the ingredients required for the dough except water and milk and mix them well.

Add water little by little and roll into soft dough. Do not add the entire quantity of water at once.

If you feel the dough is pliable enough stop adding water.

At first they will be sticky once we start to massage they will form into rollable dough.

Massage gently until the stickiness is removed and they form a mass. Do not add extra flour at any cost, just a tbsp max to be added while massaging.

Cover with a damp cloth and allow to double / proof for an hour. 

Knead the dough for not more than minute and make into small rolls and arrange on the baking tray / tin. 

Allow for the second rise for 30 minutes. Meanwhile pre heat oven at 230° brush the pav with milk and bake for 12- 15 minutes or until the rolls are cooked. 

While you tap the bread you should hear a hollow sound. 

Heat butter, add all of the tadka ingredients and apply it over the baked Pavs and serve it warm with a cup of tea for evening or relish it for morning breakfast.

*Convert yeast measurements based on the flour, also to dry yeast or fresh yeast availability. 

*Go by grams measurement for perfect results.

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