What you need
For Pav
Bread flour: 3 ½ cup (I used King Arthur unbleached Flour)
Salt: ¾ teaspoon
Sugar: 2 ½ tablespoon
Yeast: 2 teaspoon (I used Rapid rise yeast)
Milk: 1 ½ cup (I used whole milk)
Butter: 2 tablespoon+ 1 tablespoon for brushing on the top
For Pav Bhaji
Cauliflower: 2 cup (Chopped into florets)
Potato: 1 ¼ cup (Chopped into cubes)
Onion: 1 no
Peas: ½ cup (I used frozen peas)
Tomato: 2 no
Tomato paste: 2 tablespoon (I used Hunts paste)
Pav bhaji masala: 1 tablespoon (I used Everest pav bhaji masala)
Paprika: 1 teaspoon
Chili powder: ¼ teaspoon
Salt: 1 ¼ teaspoon or to taste
Butter: 2 tablespoon
Olive oil: 1 tablespoon
Ginger garlic paste: 1 tablespoon (I used freshly grated paste)
Asafetodia: ¼ teaspoon
Turmeric: ¼ teaspoon
Kasthuri methi/Dried fenugreek leaves: ½ tablespoon
Chopped coriander leaves: 1 tablespoon
Lemon: 1 no (½ for serving and ½ for extracting juice)
How I made
Pav
In a small bowl stir in butter, sugar and 1 ½ cup warm milk so that everything gets dissolved and combined well. Set aside for 5 minutes.
In a large bowl or bowl of electric mixer add 3 cup flour, yeast, salt and butter-sugar-milk mixture and mix with a large metal spoon or (on low speed of electric mixer with the paddle attachment) until all the flour is absorbed and forms a ball.
Transfer the dough to the floured counter and begin kneading (or mix on medium speed with dough hook) adding more flour to create soft supple dough which not sticky. Continue to kneading for 6-8 minutes (In the electric mixer, dough should clear the sides of the bowl but stick slightly to the bottom). The dough should pass windowpane test or register 80F.
Transfer the dough to well oiled bowl let it ferment in room temperature until it doubles in size. It took about 2 hours and 5 minutes.
Remove the doubled dough from the bowl and divide it into 15 pieces for pav/buns/dinner rolls. Shape the pieces into round (I didn’t succeed in that part, they look slightly shapeless) and transfer to lightly oil baking sheet. Mist them with oil and cover with a towel or plastic wrap. Allow to rest for 1 hour or until they doubles in size.
Preheat the oven to 400 F. Mist the pav/buns with water and bake them for about 16 minutes or until the top becomes golden brown.
Remove from the oven and brush immediately with butter while warm. After brushing with butter, remove them from baking sheet and transfer to wire rack and let it cool for 15 minutes before serving.
Enjoy with warm pav bhaji.
Bhaji:
Pressure cook cleaned cauliflower florets, chopped potato, peas with 1 cup of water for 3 whistles. It takes about 25 minutes. Set aside cooked vegetables.
Heat medium skillet with oil and when it heated add chopped onion and fry until it becomes translucent or changes to light brown color it takes about 6 minutes. To this add chopped capsicum and fry for 2 minutes and add ginger-garlic paste. Fry for 2 minutes then add tomatoes along 4 tablespoon of water and cook until they become soft.
To the above mixture add turmeric powder, paprika, red chili powder, salt , tomato paste and pav-bhaji masala and fry until the spices get infused and roasted incorporated well. It takes about 3 minutes.
To onion- capsicum-tomato spice mixture add cooked vegetables and water mash them with potato masher also stir in between to prevent them from sticking the pan. Then add 1 tablespoon of butter and mix everything. To this add ¾ tablespoon of chopped coriander leaves and lemon juice cook until everything gets mushy and no ingredients are recognizable, to this add dried fenugreek leaves/Kasturi Methi and mix well.
Note: Add water if necessary to prevent the vegetables from sticking to the bottom of the pan.
Garnish bhaji with rest of chopped coriander leaves and served with chopped onion and a lemon wedges and 1 teaspoon of butter (I skipped that butter part)
Serving Pav:
Slit the pav/bun horizontally, spread with some butter on both side and toast in them in heated pan.
If you wish you can make pav more spicy by spreading the sides with this spice mixture(1 tablespoon butter+ 1 tablespoon chopped coriander leaves+ 1/8 teaspoon of chili powder+ 1 teaspoon of pav bhaji masala) and toast them. (I skipped this part too)