Beetroot Pav
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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.
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Ingredients
- For Beetroot Pav - Flour – 1 and 3/4 cup + 2-3 tbsp for flouring work surface
- Dry Yeast – 1/2 tbsp
- Warm Water – 3 tbsp
- Sugar - 1/2 tsp
- Milk powder – 1tbsp
- Beetroot juice - 2- 3 tbsp cooked beet, finely pureed and sieved
- Milk – 2 tbsp
- Butter – 1tbsp for kneading + 1/2 tbsp for brushing Pav
- Liquid Red food colour – ½ tsp Optional
- Salt a pinch.
- Kalonji seeds - 1/2 tbsp
- Milk - 2 tbsp for greasing buns
- Oil - 1 tbsp for greasing dough
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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.
Notes
Red food colour is optional.
Use additional milk if required for kneading.
Use good quality yeast.
Avoid overcooking.
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Very Nice recipe.
