Pav Bread using Tangzhong Method

During my initial years of bread baking,if there was one thing I was petrified of trying it was Pav/Pao bread.It may seem simple but it has so many boxes to tick when it comes to perfection.It has to be mildly sweet,soft and fluffy and most important,spongy enough to soak up the gravy it is paired with.If you have ever used burger buns in place of Pav paired with Bhaji,you'll know what I am talking about - It is NOT the same thing :)

I have tried many many Pav recipes before this one and even though all came out well,nothing matches up to this one.Have made this so many times over,couple of times with Beetroot puree too to make it a pink coloured Beetroot pav.

The special ingredient here is the Tangzhong.It is nothing but a mix of flour and milk cooked together till it becomes a custard like consistency.It gives the bread a super soft texture and the bread stays so,long after it has been baked.

So let's jump to the recipe :)

Pav Bread Using Tangzhong

Recipe courtesy - Gayathri

Ingredients

For the Tangzhong

Flour - 1.5 tbsp

Milk - 1/2 cup

For the Pav

Maida/All purpose flour - 2 1/2 cups

Sugar - 3 1/2 tbsp

Salt - 1 tsp

Curd - 1/4 cup(whisked well)

Milk powder - 1 1/2 tbsp

Yeast - 2 tsp

Water - 1/2 cup

Butter - 3 tbsp

Method

Make the tangzhong - 

Mix together flour and milk.

Use a whisk and make sure there are no lumps.

Start cooking it in a low flame and keep stirring it till the mixture starts turning into  clumpy dough like consistency.

Switch off the flame and transfer the tangzhong into a bowl and cover with cling wrap.Let it cool to room temperature before using.

Make the dough -

In a bowl add flour,sugar,salt,milk powder and yeast.

Make a well in the center and add the cooled tangzhong and curd.Add water and mix well to make a slightly sticky dough.

Add butter and knead until incorporated.

Knead for 10-15 minutes(if kneading by hand,or 7-8 minutes if kneading by stand mixer)or until the dough passes the windowpane test.

Roll the dough together into a ball and smear with oil and place in a greased bowl for the first rise (about 1 hr).

Once the dough is doubled,punch it down and roll into a thin disc.

Cut into 4 equal parts and further each into 3 parts(makes 12 pav)

Roll each portion into a tight ball using your palms.Place the rolls in a greased tray and let it double in size.

Preheat oven to 180C.

Brush the top of the pav with milk and bake for 20-25 minutes or until the pav turns golden brown in colour and sounds hollow when tapped.

Remove from oven and apply melted butter on top of the pav and immediately cover with a towel - this traps the steam and makes the crust super soft.

Once it is warm,remove from the tin and let it cool completely on wire rack.

Pav bread tastes great on its own but it tastes even better when it is toasted with butter and served with Bhaji.

Step by step pictorial

Make the tangzhong - 

Mix together flour and milk.

Use a whisk and make sure there are no lumps.

Start cooking it in a low flame and keep stirring it till the mixture starts turning into  clumpy dough like consistency.

Switch off the flame and transfer the tangzhong into a bowl and cover with cling wrap.Let it cool to room temperature before using.

Make the dough -

In a bowl add flour,sugar,salt,milk powder and yeast.

Make a well in the center and add the cooled tangzhong and curd.Add water and

mix well to make a slightly sticky dough.

Add butter and knead until incorporated.

Knead for 10-15 minutes(if kneading by hand,or 7-8 minutes if kneading by stand mixer)

or until the dough passes the windowpane test.

Roll the dough together into a ball and smear with oil and place in a greased bowl for the first rise (about 1 hr).

Once the dough is doubled,punch it down and roll into a thin disc.

Cut into 4 equal parts and further each into 3 parts

(makes 12 pav)

Roll each portion into a tight ball using your palms.

Place the rolls in a greased tray and let it double in size.

Preheat oven to 180C.

Brush the top of the pav with milk and bake for 20-25 minutes or 

until the pav turns golden brown in colour and sounds hollow when tapped.

Remove from oven and apply melted butter on top of the pav 

and immediately cover with a towel - this traps the steam and makes the crust super soft.

Once it is warm,remove from the tin and let it cool completely on wire rack.

Pav bread tastes great on its own but it tastes even better when it is toasted with butter and served with Bhaji.

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Tadka Pav | Simple Bread Recipes

When someone casually mentions about changing seasons and how they look forward to one particular season etc,I just smile gently.I live in Chennai where there are only 3 seasons-hot,hotter,hottest!Right now it's the third season and boy,we are literally getting roasted here.Though this time I hear it's pretty much the same in every city,sigh!

However there are a few silver linings for summer season.Curds set so well and the dosa batter ferments beautifully.I could gulp down gallons of juices milkshakes without any guilt and eat mangoes as meal by itself.One more advantage is the super quick rising of bread dough.Though I have to admit,I've never had a problem with that even otherwise,but in summers it is pretty quick.So one afternoon,when it was 42C outside I had an urge to bake bread.

I had bookmarked this recipe a while back and it was calling out to me.Immediately after my lunch,I set about making the dough and letting the dough rise.Even before tea time,I had fresh,warm Pav rolls on my dining table and I patted myself on my back.Not for making the bread but for choosing the hottest day of the month for doing it :)

Making Pav buns is on my to-do list and this one is it's close cousin.Tadka Pav or Pav rolls with a delicious Tadka added on top of the rolls immediately after they are out of the oven makes it an amazing roll which tastes delicious on its own.Goes perfectly well with a hot cup of Masala chai :)

Tadka Pav

Recipe courtesy - Rajshri Food

Ingredients

Maida/All purpose flour - 250 gms

Kasoori Methi - 1/2 tsp

Chat masala - 1/2 tsp

Pepper powder - 1/4 tsp

Red chilly powder - 1/4 tsp

Haldi/Turmeric powder - 1/4 tsp

Sugar - 1 tbsp

Yeast - 1 tsp

Water - 1/2 cup to 3/4 cup

Refined oil - 15 ml

Salt - 1 tsp

Milk for brushing on top of the rolls

For the Tadka

Butter - 2 tbsp

Kasoori Methi - 1/2 tsp

Chilli flakes - 1 tsp

Chat masala - 1/2 tsp

Method

Add yeast and sugar into a small bowl.Mix in 1/2 cup of warm water and mix well.Let it rest for 5-10 minutes or till the yeast bubbles and froths up.

Meanwhile in another bowl mix together maida,kasoori methi,chat masala,pepper,red chilly powder and haldi.

Add the risen yeast mixture into the flour and knead well.Add more water if required to knead the dough into a soft but non sticky dough.

Mix together oil and salt and incorporate it into the kneaded dough.

Smear some oil into a bowl and place the dough inside and cover with a cling wrap or a damp towel.Let the dough rest for 30-45 minutes or until it doubles in volume.

Once the dough is risen,punch the dough and knead it briefly.

Make 12 equal portions out of it.Shape into smooth round balls and place into a baking tray.Cover with a damp towel and let it rise for another 30 minutes.

Once risen,brush the rolls softly with milk.

Preheat the oven to 230C for 10 minutes and bake the rolls for 12 - 15 minutes or until the rolls turn golden brown and sound hollow when tapped.

Heat butter in a pan and mix in kasoori methi,chilli flakes and chat masala.

Brush this tadka generously on top of the warm rolls.

Serve warm with some masala chai. 

Step by step Pictorial

Add yeast and sugar into a small bowl.Mix in 1/2 cup of warm water and mix well.Let it rest for 5-10 minutes or till the yeast bubbles and froths up.

Meanwhile in another bowl mix together maida,kasoori methi,chat masala,pepper,red chilly powder and haldi.

Add the risen yeast mixture into the flour and knead well.Add more water if required to knead the dough into a soft but non sticky dough.

Mix together oil and salt and incorporate it into the kneaded dough.

Smear some oil into a bowl and place the dough inside and cover with a cling wrap or a damp towel.Let the dough rest for 30-45 minutes or until it doubles in volume.

Once the dough is risen,punch the dough and knead it briefly.

Make 12 equal portions out of it.Shape into smooth round balls and place into a baking tray.Cover with a damp towel and let it rise for another 30 minutes.

Once risen,brush the rolls softly with milk.

Preheat the oven to 230C for 10 minutes and bake the rolls for 12 - 15 minutes or until the rolls turn golden brown and sound hollow when tapped.

Heat butter in a pan and mix in kasoori methi,chilli flakes and chat masala.

Brush this tadka generously on top of the warm rolls.

Serve warm with some masala chai. 

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Punjabi Chole Masala {for Bhatura,Puri & Roti}

I have mentioned before how I am addicted to watching cookery videos.I never get bored watching the same videos again and again and was almost thinking to myself that I was a lone person when it came to things like these.I was pleasantly surprised to discover our friends' son,who is only 5 years old,watching 'Show me the curry' and 'Howdini' videos!

When our friends come over and he gets bored,he asks for the laptop to watch his favorite train videos.One day he wanted to watch ice-cream videos and somehow we ended up at SMTC's Mango Ice-cream video.He demanded that we make it for him and then hopped on to this Chole video.Then he was pushed aside and me and my friend sat watching it and were delighted to see the recipe,a simple one with few ingredients and looking like just how a 'real' Chole is supposed to be.

She tried it the very next day and was over the top with the results,it turned out just like how it was in the video and she has made it a couple of times ever since,every time telling me to try it myself.I don't know why I waited this long to try.It indeed is a keeper recipe.

I don't know how an authentic chole tastes,but this one is just like how it is served in restaurants with piping hot Bhatura.Dark brown chickpeas in a slightly tangy and thickish gravy goes perfectly well with roti or phulka as well.As H&A mentioned,it is a wonderful base for making some Aloo Tikki Chaat as well,hmmm.

Chole Masala

Ingredients

White chickpeas - 2 cups
Water - around 8-10 cups
Cardamom - 2 whole
Cinnamon stick - 1' piece
Bay leaf - 1
Tea bags - 2
Salt to taste

For the gravy

Oil - 2 tbsp
Hing/Asafetida - 1/8 tsp
Crushed tomatoes - 3-4 medium sized tomatoes pulsed in a mixie
Chole masala - 1 tbsp
Red chilly powder - 1/2 tsp
Chaat masala - 1/2 tsp
Dry Mango/amchoor powder - 1 tsp
Salt to taste

For the garnish

Coriander leaves
Onion rings and Green chilly chopped

Method

Soak the chickpeas in enough water overnight or at least 6 hours.I discard the water used for soaking and use fresh water after rinsing the pulses.However,SMTC recipe says to cook the pulses in the water in which it was soaked.Use whichever method is convenient.
 
In a pressure cooker,add the soaked channa,enough water to cook it along with the bayleaf,cardamom,cinnamon and tea bags.Add salt to taste.
Cook at high pressure for 3-4 whistles and then simmer and cook for 20 minutes.
 
Open the cooker and drain the channa keeping the water aside,which would be used later in the gravy.Discard the tea bags.
 
In a thick bottomed kadai add oil and hing.Immediately add the crushed tomatoes and stir.Cover with a lid and cook the tomatoes for about 5-7 minutes or until oil starts appearing on the sides and the puree gets thick.
 
Mix in the dry spice powders - chole masala,red chilly powder,chaat masala,amchoor powder and stir well.
 
Now add the drained chole and mix well.Keep adding the reserved water little by little.Cover and cook.Repeat the process till all of the water is used up.Do not skimp on this step and be patient as the water is absorbed in low heat.This is what gives a rich,concentrated flavour to the dish.
 
Switch off the flame when the gravy is a bit thickish.The channa will keep absorbing it as it cools down.
Garnish with freshly chopped coriander leaves and sliced green chilly and onions.

Off this goes to Siri who is hosting My legume love affair this month,an event conceptualized by Susan and taken forward by Lisa.

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