I dread making breads , somehow , I am judgmental about myself when it comes to breads, I simply cant picture myself doing it or believing I can do it. I almost settled on this before I blew out some air , decided to risk my day in the kitchen and took up the challenge and thankfully succeeded in making Nupur’s Laadi Paav. I am happy that I tried . It has been an icebreaker for me .
I followed Nupur’s recipe for Potato Bread and didnt change a thing. She adapted it from Tanna’s blog which inturn was adapted from Home Baking: The Artful Mix of Flour & Tradition Around the World by Jeffrey Alford and Naomi Duguid, also the authors of Mangoes and Curry leaves . The recipe makes 18 rolls. I decided to go with the vegan version and used earth balance instead of butter.
1 large baking potato (the floury kind)
0.5 T + 0.5 t salt
1 teaspoon active dry yeast
1/2 tablespoon vegan margarine, softened
2 cups + 1/2 cup All purpose flour
2 cups white whole-wheat flour
1. Combine the 2 cups of all purpose flour, 2 cups of whole wheat white flour and 1/2 tablespoon salt in a bowl and set aside. Keep the 1/2 cup all purpose flour separate.
2. Wash, peel and chop the potato. Combine potato, 2 cups water, and 1/2 teaspoon salt in a saucepan and bring to a boil. Simmer until potato is very tender. Strain the potatoes and place in a large bowl (save the cooking water). Mash the potatoes finely. Measure out 1and 1/2 cups of the cooking water and add it to the bowl.
3. Let the mashed potato-potato water cool down almost to room temperature (or barely warm), then stir in the yeast. Leave aside for 5 minutes.
4. Stir in 1/2 cup all purpose flour into the yeast mix and set aside for 5-10 minutes.
5. Mix in the softened margarine, then stir in about half of the flour mixture a little at a time, incorporating it well.
6. Turn the dough onto a floured surface, then add the rest of the flour slowly, kneading well. It takes 10-15 minutes of kneading to result in the final dough.
7. Place the dough in a clean bowl, cover and let it rise for 1.5-2 hours, until doubled in volume.
8. Take 2 buttered pans. Knead the risen dough for a couple of minutes, then divide it into 18 equal portions (First into 2 portions, then each into 3 portions, then each into 3 portions again).
9. Form each portion into a compact ball. Arrange 12 balls in the larger pan and 6 balls in the smaller one. Cover the pans and let the rolls rise again for 35-45 minutes.
10. Brush the top of the rolls with olive oil. Bake in a 400F pre-heated oven for 15-20 minutes or until the rolls are golden brown.
Then came the Bhaji , I almost halved the cauliflower and went back for the umpteenth time to her post and checked that it was the best part. Again , I thought I should saute the onions , but curiosity got better of me and I dropped the idea.It was the best Bhaji I ever ate. Thanks to you Nupur and your Aunt madhuri for sharing this recipe. Its truly a gem !
1 small head of cauliflower, cut into florets (about 3-4 cups)
3 medium potatoes, peeled and cut into large chunks
2 tbsp oil
1 green bell pepper, minced
1/2 tsp turmeric powder
1 tsp chili powder or red chili paste
1 tsp ginger-garlic paste
salt to taste
2-3 cups tomato puree
1/2 cup peas (fresh or frozen)…optional
1 tbsp Everest pav-bhaji masala (or more to taste)
1 tbsp vegan margarine
1. Boil the cauliflower and potatoes till tender and set aside. I usually do this in a pressure cooker.
2. Heat oil in a deep saucepan and saute the pepper. Add ginger-garlic paste and saute some more.
3. Add turmeric powder, chili powder to taste and salt to taste. Saute for a few seconds.
4. Add tomato puree, peas, boiled potatoes and cauliflower, pav-bhaji masala and butter.
5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required and using a potato masher. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato-ey tang and the heat of the masala.
For the Pav , I slit open the Laadi paav, sprinkled some pav bhaji masala in the skillet with vegan margarine and fried till golden brown. All in all it was really worth all the hard work. We thoroughly enjoyed the meal!!