Print Recipe

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.