Pav is dinner rolls! In India they use Pav in creating amazingly delicious snacks. I know you might be surprised to learn that one of the popular snacks in India is Vada Pav and that’s potato balls sandwich. I enjoy vada pav with strong Indian tea. Today, I will teach you how to make soft pav without using eggs.
Pav recipe is similar to dinner roll recipe, but in India, they tend to omit eggs when making it and depend on milk to keep the dinner rolls soft and tender. Another thing I have noticed is that Pav require a little longer baking than regular dinner rolls which makes it absorb the sauce used (chutney) without turning soggy.
In this recipe, I have not used eggs, and the Pav remained soft for three days.
HOW TO MAKE PAV?
You will need dinner roll’s ingredients except for the eggs, so get your all-purpose flour, yeast (make sure the yeast has not expired before you put in the hard work of kneading.) To make a good Pav milk is a must, the fat in the milk will make it softer, and of course, we added oil to make sure that we are locking the moisture, and for more flavor a tablespoon of butter. You have to knead the mixture using water until you get a soft and smooth dough.
Leave the dough to rise, and this step is important to get a lighter texture dinner rolls. And then there is another rising time for 20 to 30 minutes, after shaping the pav. Baking takes 13 minutes, and you are ready to serve homemade dinner rolls.
PAV, DINNER ROLLS CALORIES
I guess omitting eggs also reduce calories in these dinner rolls and make them around 135 calories for each pav (dinner roll).
If you are interested in making Vada Pav, then stay tuned for my next post but for now look at the image below to get an Idea of how it looks!
LET’S MAKE SOME PAV, SHALL WE?
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