I still remember when the trend of Paav Bhaaji came to my town. I was in Elementary school and I loved the flavors and so did everyone in the family. The funny thing was that all of a sudden Paav Bhaaji became a favorite dish for all. Now I have never been to the roadside stalls to eat Paav Bhaaji, though I somewhere always wanted to, but the small town I belonged wasn’t very apt with women standing on roadside eateries during those days. While writing this, I feel as if it was centuries ago, but honestly it was just a few decades ago and the amazing thing is that my small town has changed so much in the last few years that it’s exciting as well as scary. See, small cities have their own magic. People are friendlier, have more time in hand and almost everyone knows everyone. From that time where I would meet 50 people in a radius of one mile to now meeting almost the same number, but with the warmth missing.
Anyways, coming back to Paav Bhaaji. So, my father would always bring it home as a take away and we would all love it to the core. Slowly, my mom started getting Pav bhaaji masala and we would enjoy home made Paav bhaaji. So, my home made Paav bhaaji masala is my mother’s recipe.
I had tried my hands at Paav Bhaaji multiple times and always loved every bite of it. Though my mother used so many different veggies like cauliflower and carrots for her Paav Bhaaji, I only stick to Potato and Bell pepper, making it closer to the original flavors.
The Paav are also homemade. They are pretty easy as well. If you follow the recipe properly, you will be able to make these pillow soft amazing buns at home. You can serve the buns with anything, but as Paav with Bhaaji, they just seem to taste super amazing. To make them taste more delicious, split the buns, spread some butter and sprinkle some Paav Bhaaji masala on them and toast them on the Tava/ Pan.
| Prep Time | 10 minutes |
| Cook Time | 20-25 minutes |
| Servings |
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- 1 cup milk warm
- 2 tsp Sugar
- 7 grams Active dry yeast
- 3 cups All purpose Flour Maida
- 1/2 tsp Salt
- 2 tbsp Butter softened
- 1/4 cup milk For brushing over buns
Ingredients
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- These pillow soft buns can be used to be eaten with soup or with vada making a vada paav.
- Activate the yeast by adding milk and sugar to it.
- Let the yeast be frothy and the froth should be high up top. If your yeast isn't frothy enough, change the yeast and repeat the step. Do not add extra yeast because that would leave a bad smell and a bad after taste to the Paav.
- Mix the All purpose flour and the salt.
- Add the frothy yeast to the flour.
- Knead the dough till its nice and soft.
- Further add the butter and knead the dough for another 4-5 minutes.
- Cover with cling wrap or a cloth and keep it in a warm place for around 1-2 hours till it doubles in size. Punch the dough and knead it again slightly.
- Place the dough balls in a greased tray. Try and weigh them so you get equal size buns. Brush the milk on the buns.
- Cover the buns with cling wrap and allow to rest for 20 minutes or until the the dough rises again.
- Preheat the oven to 350F.
- bake the buns for 20 minutes till the turn golden brown on top. Rub a little butter on top to get a a shiny look. Cover the buns with a soft wet cloth for around 1 minutes till the buns cool down completely.
