Beetroot Pav

Beetroot Pav - Plattershare - Recipes, food stories and food lovers
Vada Pav is a famous street food in Mumbai and Maharashtra region. It usually served with buns or pav made up with Flour or Maida. I have given a little twist in buns by using Beetroot puree. Which has given a bun a unique taste, color and its healthy. As I have used less beetroot puree, additional red food color is being added to give Pav that extra tint. It is optional.
4.30 from 6 votes
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Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Fusion
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5

Ingredients
 

  • 1 cup Beetroot or pav, or flour for pav flour â and for flouring work surface
  • 1/2 tbsp Yeast dry â
  • 3 tbsp Warm Water â
  • 1/2 tsp Sugar
  • 1 tbsp Milk Powder â
  • 2 tbsp Beetroot Juice cooked beet, finely pureed and sieved
  • 2 tbsp Milk â
  • 1/2 tbsp Brushing or butter, or pav butter â for kneading for pav
  • 1/2 tsp Red Food Colour optional liquid â
  • 1 tsp Salt or as per taste
  • 1/2 tbsp Kalonji or seeds seeds
  • 2 tbsp Milk or buns for greasing buns
  • 1 tbsp Dough or oil oil for greasing
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Instructions
 

  • Dissolve sugar in a 2 tbsp of warm water (35-40-degree c); add dry yeast. Keep aside for 10-15 minutes until yeast bubbles up.
  • Sift the flour in a bowl. Add salt, beetroot puree, Milk powder, red food color and frothy yeast mixture. Mix well.
  • Add butter and milk. Mix Well.
  • Dust work surface and hands with the flour. Take the mixture out of the bowl. Using heel of your hand start kneading a dough. If dough is too sticky sprinkle some flour.
  • Continue kneading until dough is smooth and elastic This process will take 10-12 minutes.
  • Transfer it into the bowl. Grease some oil on the dough surface to avoid its getting dry. Cover it with cling wrap or any plastic wrap.
  • Keep the bowl at warm place for at least an hour or until it double or triple in size.
  • Lightly flour work surface. Take dough out and punch it.
  • Divide the dough in equal portions. Make a ball. Align it on a baking tray. Repeat the process with remaining portions.
  • Grease it with some oil. Cover with cling wrap and keep at warm place for 45 minutes –1 hour for second rise.
  • Once risen, brush the buns with butter and milk mixture.
  • Sprinkle some kalonji seeds. Press a bit.
  • Bake it in preheated oven at 180 Degree C for at least 13-15 minutes. Apply some butter and milk mixture. Increase temperature to 200-degree for last 3-4 minutes or until top turns golden brown.
  • Remove, brush it with some oil/butter. It will soften the Pav. Cover and keep aside.
  • Serve with Batata/Potato vada or any curry or tea.
    Beetroot Pav - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Red food colour is optional.
Use additional milk if required for kneading.
Use good quality yeast.
Avoid overcooking.

Please appreciate the author by voting!

4.30 from 6 votes
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sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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