Beetroot Pav

Recipe by sujata hande
January 3, 2018
4.30 from 6 votes
Beetroot Pav - Plattershare - Recipes, food stories and food lovers
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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.
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Recipe Cuisine Type Fusion
Recipe Category Vegetarian
Servings 5
Served As Breakfast, Snacks
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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.
    Beetroot Pav - Plattershare - Recipes, food stories and food lovers
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Notes

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

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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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