Bhaji Stuffed Pav

 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-freeAlmond 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.

Bhaji Pavs

Mumbai's famous Pav Bhaji in a new avatar.Whole Wheat Pavs baked from scratch, stuffed with Bhaji filling. Soft, fluffy and light like cotton, pav with spicy bhaji.. perfect for kid's lunchbox, pack while travelling, picnics or anytime snack.
Proving Time2 hrs
Course: Breakfast, snacks
Cuisine: Fusion Food, Indian
Keyword: Baked Pav bread with Bhaji filling, Eggless Baking, Pav Bhaji Buns, Stuffed Breads
Author: Swati

Ingredients

For Pavs

  • 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

Instructions

  • 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.

Prepare Filling

  • 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.

Notes

For this recipe I used leftover whey from homemade Paneer. It makes breads and buns so feather soft and spongy.
I have also used Instant yeast, you can use active yeast also. Prove it in lukewarm milk before adding to the flour. 
The water/milk used for kneading the dough or proving the yeast, should not be too hot or too cold. Just warm enough, when you feel it with your finger. Yeast doesn't blooms well or proves in too hot or too cold water.

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

Sharing Bhaji Pavs to Angie’s Fiesta Friday #269 where co-hosts this week are Mollie @ Frugal Hausfrau and Ai @ Ai Made It For You.

Say hello to me on my social media accounts.. FB, Pinterest and Instagram. Whenever you make these Stuffed Pavs do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

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Thanks for stopping by and keep coming back!!

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

19 thoughts

  1. With the upcoming winter I am sure these will be valued treasures in the lunchbox. I am sure to try it right now am literally captivated by the recipe

  2. Wow!! Reminds me so much of the masala buns from my hometown Mysore! Perfect combo of healthy whole wheat buns with a spicy potato filling chock full of vegetables.! Nice share for the theme dear!

  3. Pav bhaji in a new and healthy Avatar indeed ! The bhaji stuffed whole wheat buns look so perfectly done Swati ! I am sure my son will love these for sure.

  4. I absolutely love this idea and am super kicked about it cause it’s whole wheat too. Could you please confirm the oven temperature?

  5. The bhaji stuffed pav looks awesome. I love making bread with whole wheat they are so much more healthy. As for stuffing the bread I can carry them just about anywhere with me.

  6. I had Pav Bhaji when I was in Mumbai and it was great but I love this novel interpretation of the classic Mumbai street food!

  7. This looks like a very good way of serving the typical pav bhaji and specially for parties or even for picnics. Just hand over without bothering about bowls and spoons. Beautiful clicks

  8. These buns look devine. I love the idea of stuffing them with pav or samosa mixture!! perfect for lunch boxes or just serve them as buns and let your guests get a surprise.

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