Pav Bread for Pav Bhaji - By VahChef @ VahRehVah.com
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- simple bread used to make pavbajji ,now you can make it at home
www.vahrehvah.c...
Ingredients
7 tsp butter
7 cup maida(all purpose flour)
1 tsp salt
1 tsp sugar
3 1/2 cup water warm
7 grams yeast( dry quick action)
Directions
• Dissolve yeast and sugar in the warm water and let stand five minutes, until bubbly.
• add salt and mix with the flour
• Knead dough on a floured surface until smooth, springy and elastic, about 10 minutes. Place bread dough in greased bowl, turning to grease top. Cover and let rise until double, 1 hour.
• Punch down dough. On floured surface, Place the rolls as shown , on greased cookie sheet sprinkled with flour. Cover and let rise until doubled, 45 minutes to an hour.
• Bake at 400f for 20-30 minutes, until the bread is deep golden brown and sounds hollow when tapped with fingers. Remove from cookie sheet and let cool.
• coat it with oil or butter
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while shooting a video ,i put some flour in the bowl and we had to retake a shoot so i emptied the bowl so there was a trace of flour in the bowl which i did not clean clear , vahchef has no secrets and will share what ever i know ,so have fun cooking
Not only you show us how to make the dishes, but you also explain the science behind it. You are the best. Keep it up, and thank you.
There's nothing so wonderful as the smell of freshly baked bread!
Vahchef Guruji, I just made it! I don’t have an oven but I made it in my toaster, and my eyes popped out with disbelief?..they turned out great, well shaped with a beautiful colour! Thank you!
Please share more recipes . your recipes and your way of explaining is simple awesome . Need more recipes in your style .
I am following this recipe since 2 years, it’s more than perfect every time. Thank you VahChef🙏
These are just the kind of observations that don;t add value. Sanjay Thumma is a package deal - God could not have made him better. If you understood his recipe, that should be enough, na Prabhu? I know you enjoy Chef's show...let us love him unconditionally. He is the BEST!
Wow! It came out wonderful.... I lost my recipe from the time I was in the catering college and here I found this one.Just Perfect. Loved it. The Paav were very soft to touch and oh so delicious.Thanks Chef!
Superb bread..fresh from the kitchen.
Your water proportion made my dough watery.
Thank you so much for such detailed explanations. I lov all your recipes. 🙏
Very nice presentation and simple recipe and decent clean job
Hi Chef.. firstly, we love you and you make us laugh always.. its a great quality not often people has..your Tadi chicken video is my all time favorite.. ok, now..I have a question.. I bought Self rising all purpose flour..never used it before.. and I do not have yeast.. I have baking powder-baking soda-Eno.. though I replace eno mostly as I dont like the smell of baking powder-soda.. so can you please tell me the proportion as I am not getting pav here and the bun we get in the market is sweet.. pls help.. thanks :)
iglittl
0
I tried your bread recipe and bread were awesome...Thanks for the recipe !!! Now I can enjoy pav bhaji and vada pav with home made bread .
I tried the recipe !! Perfect at attempt 1st !!
Thanks So Much!!
Dear Chef...you are the Russel Peters of cooking!!
Thanks a lot for this recipe. Now I can enjoy the pav-bhaaji with authentic tasting pav instead of the gross buns those are sold as pavs.
I tried this recipe. It turned out great. Super soft , no yeast smell. Too good. I just have a query; can I replace refined flour with whole wheat flour of same proportion?
i did exactly like it is mentioned in the video. turned out perfect!!!
thank you vah chef .. your recipes always work!
Thank you soo much sir realy learned many things to impress my wife
Today I tried it for the first time and it turned out really nice... thanks for the recipe and thanks for presenting it so easy to understand... stay blessed chef....
My respect and hello For u From Uzbekistan We like too much all ur recip thanks a lot
Thanks for following. Happy cooking
the Pav came out so good !! not like the store ones but it had its own homely taste !! thankyou so much. I like many or your other recipes as well. I like your bubbly smilely way of saying things !! keep the good work and keep us inspiring to cook !! thanks again .. :)
+fl0rentine Wow... nice. Keep cooking and enjoy fresh and healthy food.
+VahChef 👍🏼 ☺️
Hello chef! Really loved the way u taught the exact measurements in the video which no one else did. My bread came out nice and soft. But my bread always has good surface but remains little moist inside. Please guide
Yesterday I tried this recipe came out nicely.... thank you so much for this recipe
Tried dis n they turned out awsum...like ua way of explaining vahchef.. ua videos hlped me a lot in d kitchen..evryday I watch a video of urs nd try that recipe sumthn..u r like a family member who guide me in kitchen..thanks!!!
Thank you for another great tutorial...
I tried to make these today after watching this video many times. The Pavs turned out quite soft in the centre with the tops and bottoms harder than I expected. It's at times like this that you're at an advantage if you know what they should actually turn out like but I notice that when Vahchef presses his they seem quite soft all over. They taste quite good but the texture is very similar to Boti's I made recently - more practice required!
Make the bread dough soft and sticky problem solved
hi sir, i actually did try your buns and they were amazing except they were a little hard one the outside. So, i just wanted some tips to soften it. Thankyou very much.
As soon as u take them out of the oven, brush with butter and cover with a damp cloth, it becomes really soft .
This is exactly Bombay style pav. Thanks
If you see, there is still a bit of water left in the bowl he made the Yeast/water mixture in, when he finished making the dough at 4:25.. what I am saying is that the humidity of the place where you live, usuallu affects your dough quite a lot, add little water at a time, until you reach the desired consistency.
we will do it soon
It's really good
First attempt came out a bit crusty on top. Maybe temperature issues with my oven. But I am going to try again and again until perfect. Thanks chef. 🙏
I followed the recipe exactly how you explained. I used Heckers unbleached all purpose flour. The dough was so sticky when I added 3.5 cups of water with yeast, sugar and salt. So I added a little extra flour to get the consistency you shown in the video. And then baked in a pre heated Rational oven at 380 F for 25 minutes at 100% humidity and 0 fan. When done, inside of the pav was fantastic but the crust was so dark and little chewy. Do I have to use pastry flour instead of AP Flour????
Mr. You have some magic in your hand. So that you make dough balls absolutely round in shape.
can u share more bread recipes please? especially whole wheat recipes?
T5Azz
tried this recipe and it came out very well. thanks for sharing. i try a lot of your recipes. they are sure fire recipes and never fail.
hello vahchef, we are big fan of your recipes.. one question, before keeping inside the oven, how long should we keep it outside after first take out and punching the dough ? 1 hour or 30 minutes ? You mentioned 1 hour, but rested it for 30 minutes..
Wow brother u cooking were nice and I follow tnq u
Hey, I made the bread as you instructed and loved it.. Thanks a lot for your fantastic posts! I'm a big fan.
Sir I love all ur recipes. I am also interested in cocking. Most of the recipe I have tried.
Superb...................
This recipe turned out really good. Thank you
7 cup maida,7 gm yeast and 3 cup of water right ?sugar & salt.
look easy but i don't know , i have to try this weekend.i need atleast 4 hour. :)) thanks you so muchh vah cheff.
Hi sanjay
your videos are excellent.Yesterday i tried making pav,with some changes i used wheat flour instead of all purpose flour.I used olive oil instead of butter.The pav was real hard.NOw can u teach me some receipe with the hard pav like pav uppuma or something.Please help me. :-)
Hi .I love u r all recipes and the way of u r making is awsome thanx for u r all recipes.
Love your receipts. You are the best. Thank you so much for inspiring others 😀 I will try this pav bhaji right now.
avani pandya Thanks. Happy cooking
@madhurapoonekar . Sometimes mine too, have become hard. Its just chemistry, a little here & there, its poof. flat. I think the yeast & kneading is what makes it soft. Keep trying
Yesterday I made it and it turned out great! Thanks chef....
i keep mine in the freezer and it stays good for a loonnnggg time!!
Awesome thank u for sharing ur measurement.
hey chef u r the best..
keep it up..
please upload receipe for onion rings.
Wow wow wow Pav!
i love to watch your cooking...its fun to watch n cook...keep it up.
Outstanding
wow looks great
what was the temperature at which you baked these? Thanks for the recipe..looks awesome
its looks great thanks for the recipe
wonderful...its amazing to make PAV at home...thax Sanjay
i love youuuu vahchef!!
belive it or not people in middle east like pav baij
excellant receipe better than others, tks.
i am ur biggest fan you have the best recipes.
Car Guy Thanks.
sanjay i have learned a lot from....thank you for everything.....god bless you...i have one query regarding dis reciepe of bread......how do i measure 7gms can u plz tell me in tbsp......
I tried and came excellent, thank you
hi snajay thank you so mych for pav recipe its really good one and we (N me and my wife ) like it too much. we amake many time bread like this and enjoyed it . thank yo again .
Vipul Patel by i
I am a fan of your recipes. Can you please give the recipe of Buroon Pav? Thanks in advance.
In your video you said you taking around 1 tbsp of sugar is enough, on written recipe you have 1 tsp. Of sugar so what is correct amount.
Hi ...if u want to try it again try bhavanaskitchen home made indian pav.I tried it and it comes out well
excellent chef!
superb!!!
at 06:20 you said 1 hour, in your recipe directions under video description you wrote 45mins to 1 hour, but at 06:26 you let it rest only around 30 mins. That is confusing :(
v nice.
Hello Chef.
Thank You for giving us this receipe. I tried it yesterday it was good , but my dough was too watery. The 3+1/2 cups of water seemed too much?. My pav dough did not hold the round shape, so my pav did not rise much.Please tell me what went wrong?
Going to try it tomorrow ty :)
assalam walakum.....thanx you..i made it today n it turn out so great..but my pav dosent get golden frm up...but its very soft frm inside...plz tell me becoz i have oven but the flame is frm down..reply me plzz
Hello Sanjay,
We tried making Pav at home.. It came well but the base was a little hard. Rest was good.. Is there any reason why the base became hard?
nice....
very nice if try it at home. it comes out great.
Theivamagal
Thank you very much for all your recipes... We all like them very much... And we like your useful tips which are very basic and key ones.
made it today....raised nicely spongy....but it has some pungent smell.....as if not fresh.... please tell me the reason.... whether to eat them or not
awsm
Hey man,
PAAV could have a recipe skipped mymind.....I'm 25years....humble PAAV has not so simple recipe, but you expalined it in detail...so that makes it more interesting..I'll never try but thanks next time I eat PAAV i'll remeber its not so somple to bake
cheers..
which brand of yeast did you use ? ...can you pl discuss the various ones in the market and which one do you prefer
super likes..!!!
in other recipes for 500 kgms of flour yeast quantity is 20 to 30 cms. by adding this much of quantity do we get a very soft bread?
thanx a lot....
what was the tempertaure of the water you used for the yeast, and how much butter did you add? It sounds like you mightve had a problem in this area as both yeast and butter yield soft bread.
Hi Chef you have done this excellent I just saw it and would love to do this.I have bought a 30 Lt Murphy Richards CGR I would like to know if this can be done in it and what is the setting to be done to cook there are no degrees in it but like Ex : Cu 09 or Sp 02 like that please help me
hello sir i love ur recipes sir you and your wife just rock the kitchen
Hi VahChef ...I followed your recipie to the dot except I added oil instead of butter in the dough (because I was out of butter)...my rollls came out good but the base was hard...Did I do anything wrong?...Any tips?
I like your videos and recipies. I am kind of surprised though. You added salt to bloomed yeast. Shouldn't you add it to the flour and mix it well before adding the yeast to the flour?
Also can you please give all measurements in grams?
Additionally I heard you say take 50% water. So you are going with 50% hydration level. From what I understand you can up the hydration level to about 68% or even 70% if you can handle it. Higher hydration implies you get more bread and it bakes efficiently as well.
Bread flour: You are using regular All purpose flour. Should you be using string bread flour with a higher protein percentage?
Alternatively should you be adding wheat gluten powder which is about 75% protein content to raise the protein content of the AP flour from around 10-11% to about 12.7-13%.
A lot of bread flour has about 0.5% ash and 0.5% dry malt powder. I believe the dry malt powder gives additional rise and the darker rich red color to the breads.
Intrested to know your opinion/thoughts on the subject.
Thank you in advance.
tnx
8:07 you scared me
i did exactly like you showed and come correct but lastly my pav is not turning to brawn colour.his..pls telll me the tips whether i have to cook this in the ove or grill this or to crusty t
Hello chef,
Is it possible to make this recipe with whole wheat flour?
I can not use any white product due to health reasons. Would appreciate if you can tell me how to make pav in whole wheat
Give some exact tips on baking time and temperature . It always become hard after baking !!:(
Your commentary is too much excited to make it but in video the small amount of yeast mixture is remain left. So is it perfect measurement or not?
Please reply
In which oven you baked pav microwave or OTG reply please as soon as possible today its a kind request 🙏🙏🙏 and please show and tell me which otg or microwave oven you used .
I am a big fan of you sir. Is there any short term coaching institutions from you sir
Prasad Allena Thank you. None as of now.
In the United States would be nice too. I'm a professional cook in the USA and you are my #1 chef in the world. ;)