Skip to main content

Pav a la mode ( or... Pie Bhaji)

The title of this note should have given y'all a hint about what this dish is..
For those of you who've grown up in or visited Mumbai, India, recall a visit to your favorite Pav Bhaji place, potatoes & other assorted vegetables mashed beyond recognition, flavored with masala & served up with a generous dollop of melting butter, chewy pav, soaked up with the essence of the bhaji, and finely sliced onions with a wedge of lime..
Not exactly the kind of food that would be served up on a balmy spring evening with a chilled glass of Reisling!!!
The difficult thing about making Pav bhaji @ home is that you can never make it in small quantities. you invariable find yourself with a generous portion left over. ( & you've run out of the Portuguese Saloio rolls that seem to be the closest to 'asli' pav in the US). Making these pies is a novel way to tackle the excess bhaji & the best part, they freeze well for a future instant snack. The pie dough recreates the buttery aroma of the warm pav served up in restaurant and yet is flaky & light. Serve with a salad & chilled glass of Reisling or Chardonnay. A good bollywood movie rental & the company of your best friend rounds up the ingredients forfor a perfect, relaxing evening!




Ingredients: (for the crust)
1 1/2 cups atta or whole wheat flour
1 stick (8 tbsps) butter cut into cubes & frozen
1 tbsp ghee or vegetable shortening, chilled,
1 tsp salt
¼ tsp baking powder
½ tbsp Pav bhaji masala powder
½ cup chilled water

You also need:
Pav bhaji (leftovers work great)
Wax paper,
Rolling pin and marble surface to roll the dough.


Method:

Combine atta, baking powder, Salt & pav bhaji masala powder in a food processor jar & pulse until well combined.

Add ½ the cubes of butter & ½ tbsp of the ghee to the flour mix and pulse for 5 seconds and then run the processor continuously for another 5 seconds.
Add the remaining butter & ghee & process till the flour resembles fine crumbs with pea sized bits of butter.
Transfer into a mixing bowl, add chilled water to the sides of the bowl, one tablespoon at a time.
Using a fork, move the flour to the centre till the mix resembles clumped up pebbles .
Using clean hands, gather the dough & gently press into a ball on the sides of the bowl.
Work the dough gently for about a minute.
Wrap in plastic wrap and place in refrigerator until required.

Heat oven to 375-400 C
Brush muffin/cupcake baking tray with ghee.
Remove dough from fridge, divide in half.
Place dough between sheets of floured wax paper and roll to the thickness of a paratha.

Remove the top layer of paper & cut out 2 circles from the dough, the larger one to cover the bottom and sides of a greased muffin/cupcake baking pan. Allow some of the dough to stick over the top of the cup

Scoop a tablespoon of prepared Pav bhaji onto the dough. Place the smaller circle over the bhaji and seal the rim.

Brush with ghee, prick with a fork and bake for ~ 20 minutes or until the crust is golden brown.
Serve warm with a side of any salad of your choice.

Comments

Popular posts from this blog

From Spuds to Suds - A recipe for soap!

From Soup to soap, spuds to suds.. Just a few catch lines posted as a response to a photograph of home made soap I posted on my Instagram account.. Found it so appealing that I seriously started contemplating blogging about it. The decision was made when I got some fabulous feedback about the soap.
The idea of making soap crossed my mind during the time I dabbled in making Lip balm. A fellow Blogger friend, Nandita Iyer (Saffron Trail )had posted some ravishingly beautiful photographs of home made soap and it was sounded so fascinating that I immediately wanted to rush out and buy the ingredients right then and there.. Umm, not so fast - Inevitably the part about Caustic Lye and its corrosive properties followed and kind of slowed me down (actually stopped me). As a compromise I shopped for those bulk soap blocks from Michaels and tried to concoct my own 'flavors' and it was such a disappointing waste of time, money and effort. For one, those blocks have this long list of unp…

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from.

I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The
The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time.

I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their appli…

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly  because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding  down your throat, making way for... the next little morsel!