Baked Wada Pav

Preparation time: 30 minutes

Cooking time: 40 minutes

Servings: 6

Ingredients:

For Stuffing:

Oil 1 ts

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Skinned and Split Black Gram 1 tbsp

Ginger-Garlic-Green Chilli 1 tbsp

(chopped)

Curry Leaves 4-5

Turmeric Powder ½ ts

Potato boiled and chopped 2

Fresh Coriander Leaves 1 tbsp

Dry Garlic Chutney 1 tbsp

For Pav (Buns):

Milk 150 ml

Sugar 2 ts

Dry Yeast 1 ts

Refined White Wheat Flour 200 gm

(maida)

Milk Powder 2 tbsp

Salt to taste

Butter 3 tbsp

 

Oil for greasing

 

Milk and Butter for polishing

 

Green Chutney for serving

 

Method:

For Stuffing:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Skinned and Split Black Gram, chopped Ginger-Garlic-Green Chilli and Curry Leaves. When sautéed, add Turmeric Powder, boiled Potato, Fresh Coriander Leaves. Mash boiled Potato while mixing well on low flame. Cook for 2-3 minutes. Remove the pan from flame.

 

Prepare number of small balls of prepared stuffing.

 

Coat prepared balls with Dry Garlic Chutney. Keep a side.

For Pav (Buns):

Lukewarm Milk. Add Sugar and Dry Yeast. Mix well. Cover the pan with a lid. Leave it for approx 5 minutes.

Take Refined White Wheat Flour in a bowl. Add Milk Powder and Salt. Mix well. Knead soft dough adding Milk and Yeast mixture. Add Butter and mix well. Rub the dough repeatedly for 5-7 minutes. Leave it to rest for 90 to 120 minutes.

 

Then, take the dough on a rolling board or any hard surface. Punch it for 3-4 minutes.

 

Make number of medium size lumps of dough. One by one, take lump, squeeze and press lightly and tap with a palm to shape it thick round. Put 1 ball of stuffing in the middle of it and wrap it shaping it a ball.

 

Repeat to make number of balls.

 

Grease baking dish with Oil. Put all prepared stuffed balls on a greased baking dish. Leave it for approx 30 minutes. (out of oven).

 

Then, brush Milk on all balls in a baking dish.

 

Pre-heat oven. Bake for 20 minutes at 200°.

 

Brush Butter on all balls after baking.

 

Arrange bakes balls on a serving plate.

 

Serve hot with Green Chutney.

 

Are You Fond of Mumbaiya Wada Pav…!!!???

 

                                                Here is Wada Pav…Sophisticated…Baked Wada Pav…!!!

Masala Banana Fry – Spiced Banana Fry

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

 

Ingredients:

Raw Banana peeled 2

Rice Flour 2 tbsp

Turmeric Powder Pinch

Red Chilli Powder 1 ts

Black Pepper Powder ½ ts

Curry Leaves crushed ½ tbsp

Tamarind Pulp 1 ts

Sugar powder 1 ts

Salt to taste

Oil to Deep Fry

For Topping:

Fresh Coconut grated ½ cup

Roasted Salted Peanut 2 tbsp

Fresh Coriander Leaves 1 tbsp

Pomegranate granules 2 tbsp

Chat Masala 1 ts

Salt to taste

Sugar 1 ts

Lemon Juice ½ lemon

Black Pepper Powder ½ ts

Method:

In a bowl, take Rice Flour, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, crushed Curry Leaves, Tamarind Pulp, Sugar Powder and Salt. Add very little water. Mix well. Should become like thick paste.

 

In another bowl, take all ingredients for Topping and mix well. Keep a side for later use.

 

Cut peeled Raw Banana in a thin slice shape. Roll Banana slices in prepared Rice Flour mixture.

 

Deep Fry Spiced Banana slices. Spread on plain paper to get additional oil absorbed. Set on a serving plate.

 

Spread prepared Topping stuff on Banana slices on a serving plate.

 

Forget French Fry and Try Spiced Banana Fry.

Baigan – Eggplants Fritters

Prep.20 min., Cooking time 20 min., for 4 Persons

Ingredients:

For Fritters:

            Eggplant round slices                          of 1 eggplant

            Gram Flour                                         1 cup

            Semolina                                             2 tbsp

            Turmeric Powder                                ½ ts

            Red Chilli Powder                               ½ ts

            Soda-bi-Carb                                      ½ ts

            Salt to taste

            Oil to deep fry

For Serving:

            Tamarind water                                   1 cup

            Date-Tamarind Chutney                     1 cup

            Green Chutney                                   ½ cup

            Garlic Chutney                                    ¼ cup

For Garnishing:

            Spiced Peanuts                                   2 tbsp

            Thin Yellow Vermicelli            (sev)               ¼ cup

Method:

Take Gram Flour and Semolina in a bowl. Add Turmeric Powder, Red Chilli Powder, Soda-bi-Carb and Salt. Mix well. Add water as needed  and whisk well to prepare thick batter.

Heat Oil to deep fry. One by one, dip each slice of Eggplant in prepared batter and put in heated Oil to deep fry on low-medium flame. Turn over when needed to fry both the sides. Fry to light dark brownish.

Dip each fritter in Tamarind water and keep in a plate. Take care of keeping each fritter separate on  plate. Leave for approx 5 minutes.

Squeeze each fritter slowly between two palms to remove excess water and arrange on a serving plate.

Spread Date-Tamarind Chutney, Green Chutney and Garlic Chutney on all fritters on a serving plate.

Garnish with Spiced Peanuts and Vermicelli.

Serve Fresh and Hot.

Heat up with…the Hot Eggplant & Hot Chutney…

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Ingredients:

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For Dhokla Flour:

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For Stuffing:

Potato boiled                                                                     1

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Ingredients:

For Batter:

Refined White Wheat Flour (Maida)                            ½ cup

Rice Flour                                                                    ½ cup

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Mixed Fruits chopped                          1 bowl

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