Everyone loves the butter Pav bhaji, one of the most preferred, Indian chaats. What better than making the soft Pav at home.
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Yield / Serves
Maida (all purpose flour) - 2 cups
Milk - 3/4 th cup
Active dry yeast - 2 tsp
Sugar - 1 tbsp
Butter (softened) - 2 tbsp
Salt - 1/2 tsp
Other ingredients : Melted butter (for greasing & pouring on top)
Milk (for brushing the pav)
Maida (for dusting)
Sieve the maida and salt in a mixing bowl and keep aside.
To activate the yeast, add the sugar and the yeast to warm milk, leave it aside for 10 minutes. Once the yeast is activated, froth or bubbles are formed.
Add the activated yeast along with the milk to the maida in the mixing bowl.
Mix it and then start kneading it. Add little water if required (I added about 4 tbsp of water).
Now add the softened butter into the dough and knead it for about 6-7 minutes. At this stage, the dough should be very very soft.
Cover it with a damp cloth and leave it to rise, in a warm environment for about 1.5 hrs.
Once the dough has risen, knock the air down and knead again with some dusted flour for about 3-4 minutes.
Divide them into equal sized balls (about 12) and place them close enough to each other in a greased baking tray.
Cover them with a damp cloth and leave it to rise again for about 30 minutes.
Then brush them with milk making sure that this time no air is knocked out.
Once they are out of oven, apply generous amounts of butter of top and cover with a foil so that the buns are soft. Cool and then eat.
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