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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Love,
Divya.