Multigrain pav

Multigrain ladi pav

By Kanchan Gupta

Ingredients:-

2 & 1/2 cups warm milk

2 tbsp sugar

7 gm active dry yeast 

500 gm multigrain atta

1/2 tsp salt 

1/2 cup warm milk 

3 tbsp butter 

Method:-

In a mixing bowl add 2 & 1/2 cups of milk, sugar and active yeast, mix them well and keep aside for 5 minutes.

In a deep and broad utensil mix multigrain atta and salt together, make well of atta then pour yeast mixture in it. Combine them well by adding remaining 1/2 cup warm milk. Mixture should be sticky. Knead the dough for 10 minutes, add butter and spread it on all the sides of the dough.

After adding butter knead the dough for more 5 minutes.

After kneading cover the dough for 1 hour with the help of clean wrap or wet cloth.

After 1 hour your dough will get double.

See the fermentation after 1 hour,now knead the dough for 2 minutes.

Now grease a baking tray with oil or butter, cut the dough in equal proportion make 

Round shaped balls and arrange then in the greased  baking tray, brush milk on the balls and cover the tray with the help of clean wrap and rest for 20 minutes.
After 20 minutes again brush milk on the balls and bake them at 180° for 30 minutes on lower rack, oven should be pre-heated. After 30 minutes place the tray on middle rack for 10 to 15 minutes, depends on your oven.

After 40 minutes take the tray out of the oven.

Now brush oil or butter on them .

Cover them with wet cloth and leave for 30 minutes.

Note:- 

# You can increase milk if required.

# Initially dough should be sticky after kneading 10 minutes it should get soft .

# This recipe will give you 10 to 11 pav.

# You can replace warm milk with warm water.

# Milk or water should be warm, not hot.

# This recipe is not for all purpose flour.

# After 25 minutes check the pav with the help of toothpick, if they are done then do not bake them more and take out from the oven.

Also, check the recipe of Bhaji(Recipe Here)

Sensations