We decide to make Kheema paav. Now, we don't claim either recipe, both are from the internet, with minor tweaks.
The ladi pav is Sumod Tom's recipe, we've always found his recipes make for great bakes. The mutton kheema recipe is by Sanjyot Keer, another pro. So here goes-
Ladi Pav
Ingredients
All purpose flour / maida : 2 cups
Whole wheat flour / atta : 2 cups
Luke warm water : 160 ml
Egg : 1 (optional)
Milk : 160 ml (add half a lemon and keep for 15 min)
Sugar : 2 tbsp
Instant /active dry Yeast : 2 1/2 tsp
Salt : 1 3/4 tsp
Butter : 4 tbsp
Milk powder : 1/3 cup
Method
Add the dry ingredients in a bowl/परात (maida, atta, salt, sugar, yeast and milk powder) and mix them well.
Note- If you are unsure of your yeast then add a tbsp of sugar (from the 2 tbsp called for in the recipe) to the luke warm water and add the yeast and set aside to rise. Once the yeast is activated add it to the dry ingredients along with the rest of the liquids.
Add all the liquids (except the butter) to the dry ingredients. You will get a very wet dough. At this time we used a scraper and a ladle to manage the wet and sticky dough. Add the butter a tbsp at a time.
Once it starts coming off the sides, transfer to a lightly floured work table/area. Knead gently (stretch and pull). You may add a little flour taking care not to add too much. The dough will gradually get firm and elastic.
As Sumod says, don't add too much of flour and don't knead too hard.
Once the dough is firm place it in a greased bowl. Grease the dough as well. Cover and keep in a warm draught free place for around 45 min or till it doubles in size.
Once double, take out on the work table and gently deflate the dough, portion into equal sized balls without any seams. If there's a seam it should be placed down with the smooth side facing up. We were able to make 21 balls and placed them in two trays.
Grease your baking tray and place the balls with a little place between the balls. (Not too far apart and neither too close- you need to give the balls space to rise but not too much else it will not get the height.
Cover with a dry towel and set aside for the second rising. The balls will again double in size and sort of stick to each other.
Preheat the oven to 200 deg C.
Once preheated, gently brush the dough with cream/milk/egg wash. We did a milk and cream brush.
Bake at 200 deg C for 15 min. Then cover with aluminium foil (only if the top is golden brown, so that it doesn't get burnt) and bake for another 10-15 min (depending on how many you are baking, if the entire dough is in, you'll need 15, else 10 min should do). So the total baking time is 25-30 min.
Once done, take out, brush some butter on top for a nice gloss (optional) and cool for 2-3 min and then take out the pav onto a rack to cool. (This prevents the steam from making it soggy on the sides)
Original recipe here
Kheema
Our recipe will be put here soon. For the moment putting the link to the inspiration...
Sanjyot Keer, thanks, it turned out amazing.
