Mumbai’s favourite street food Pav Bhaji in new avatar!! Feather soft pavs stuffed with spicy bhaji and baked to perfection.
Bhaji stuffed pavs are healthy as these are made with 100% whole wheat flour. Whole Wheat pavs are of different texture as compared to the pavs made with refined flour. Keeping the health factor for kids in mind, I try to use whole wheat flour for baking.
These stuffed buns are perfect for kids lunchbox, breakfast or to pack along while travelling. Kids can eat these without making a mess. I often make a batch of stuffed breads with different fillings to pack for kids lunch. kids get bored eating the same things so, always keep such handy things ready for kids snacks, travelling, to pack in their lunch box and for long summer vacations . I always make different kind of muffins, breads,cookies and other snack and savoury items.Like.. Chana Murmura , Zucchini Carrot and Nut Bread Egg-free, Almond and Coconut Cookies, Besan aur Badam ke Ladoo and many more..
For these stuffed pav, bhaji should not be watery, as the pavs will not bake properly. I usually add potatoes, peas, finely chopped bell peppers and grated carrot. You can add vegetable of your choice like cauliflower, but the mixture should me mashed to make the stuffing. The spice level of the dry bhaji for pavs can also be adjusted as required.If you are making it for small kids, use less bhaji masala.
For making Pavs you can use the stand mixers, but some kneading with hand is required to get the soft and fluffy texture.The liquid used for kneading the dough should be just warm enough, not be too hot or too cold, as the yeast doesn’t work in either. I have used the leftover whey from home made paneer(Indian Cottage Cheese). I never discard the whey that is left out after straining Paneer, use it in kneading dough for chapatis and for baking breads. Replace it with the equal amount of liquid(mik/water) in the recipe.
I have listed few pointers that we should keep in my while kneading the pav dough. Check out the detailed Pav(Indian Dinner Rolls) post for the pointers.
- 1 and 3/4 Cup Whole Wheat Flour
- 1 tbsp Instant Yeast
- 1 tsp Sugar
- 1 tsp Salt
- 1 tbsp Oil/Melted Butter
- 3/4 Cup Lukewarm Milk or leftover whey of homemade Paneer
For Bhaji(filling in Pav)
- 2 Boiled Potatoes
- 1/2 Cup Finely Chopped Onions
- 1-2 tbsp Tomato Puree
- 1/2 Ginger piece
- 2-3 Garlic cloves
- 1 Green Chillies
- 1/4 Cup Grated Carrot
- 1/4 Cup Peas
- 1-2 tsp Pav Bhaji Masala
- 1 tbsp Butter
- Mix together flour salt, sugar and instant yeast.
- Make a well in the center, start adding milk/leftover paneer whey and mix lightly.
- Leave for a couple of seconds and then add oil,and start kneading till you get soft dough.
- This takes about 10 minutes. You can also knead dough in stand mixer for few minutes, and the transfer to a counter-top and knead for 2-3 minutes. Stand Mixer cuts on the kneading time.
- Transfer the dough to a well oiled bowl and cover it with cling film or a clean damp kitchen towel.
- Keep the dough to prove in a warm place for first proving. This takes around 1-1.5 hrs depending on the weather.
- Make paste of ginger, garlic and green chilli. Boil Peas for 2-3 minutes.
- In a pan, add butter, when butter is warm and starts melting, add ginger, garlic and green chilli paste. SAute till the raw smell of garlic goes away.
- Add onions and saute till pink or translucent. Add peas and cook for 2-3 minutes, then add grated carrots, tomato puree, pav bhaji masala and mix nicely.
- Add mashed boiled potatoes and mix well. Mash the mix with a potato masher. Once done keep aside to cool.
Filling the buns/pav
- After first proving( the dough gets double), take out from the bowl on the counter, a knead again lightly for 2-3 minutes. Don't knead the dough very hardly.,
- Divide the dough in 8 equal portions. Make smooth balls of the dough.
- Pat each ball with hand and fill the bhaji mixture. Seal nicely the edges. Take care not to overfill the pav as the covering can tear out.
- Fill all the portions, arrange on the greased and lightly floured baking tray, for second proving. This takes another 30 minutes.
- Preheat the oven to 400 F or 190C, 10 minutes before baking.
- Once the stuffed dough ball rise in size, bake these in a preheated oven for 15 minutes at 400F or 190C.
- Once done, take out the pav, cool on the wire rack. Serve warm for store for further use in an air-tight container once completely cooled.
You can have these with ketchup or chutney of your choice. These are good on their own also with coffee, tea and kids can enjoy these with fresh fruit juice or hot chocolate. Make it for your guests on some special occasion. These can be stored in refrigerator for 1-2 days in an air-tight container or ziplock. You can also freeze these for a week. Reheat in oven before serving. Do not reheat in microwave, these will turn soggy.
Making these pavs may seem a tedious process but trust me it doesn’t take that long for making these. The only time it takes is proving the dough. You can stuff any filling of your choice like fried potatoes , chilli paneer or paneer bhurji or mix veggies. Play around with the ingredients and make variations. I make a similar version with Vada Pav filling and cheesy pizza filling.
Tagging my Bhaji Stuffed Pav to my group Healthy Welthy Cuisines where everyone is making some stuffed breads. The theme Stuffed Breads was suggested by me this fortnight. Do check what my fellow bloggers ave brought to #StuffedBreadMelaatHW.
Whole Wheat Vegetable Stuffed Buns by Poonam Bachhav
Stuffed Curry Buns by Seema Doraiswamy Sriram
Baked Stuffed Kulcha by Sasmita Sahoo Samanta
Paneer Cheese Stuffed Parantha by Vanitha Bhatt
Potato Stuffed Bajra Parantha by Veena Krishna Kumar
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