2 cups white flour
1 cup milk ( warm )
1 teaspoon salt
2 tablespoons butter ( room temparature)
1 1/2 tablespoons milk powder
2 teaspoons instant yeast
1 tablespoon sugar
milk couple tablespoons for brushing on top of the pav
butter brushing on the pav ( for later)
In a bowl activate the yeast, sugar, milk and stir well. Set on the side for about 10 minutes.
In a large bawl place flour, salt and milk powder mix well. Add the yeast mixture to the flour mix and knead well for at least 15 minutes. The dough will be sticky at this point, so scrap and keep kneading until the daugh form a ball. Place into the large bowl, cover with cling wrap and allow to rest for about 2 hours in a warm place. Will see the daugh has risen. Dust your hands with dry flour and punch the daugh down and knead it slightly, divide into equal parts and prepare small balls, flatten with your palms and make a small disc, spread green chutney and place the filling ( wada) in the centre and bring the edges together.Form a round ball, Place into the greased tray and cover with damp cloth, let prove for about 45 minutes. Brush gently the top of the pav with milk and bake in the preheated oven for about 20 to 25 minutes at 300 degrees. Remove from the oven, brush the top of the pav with butter and enjoy garam garam jikoni style wada pav.
For the stuffing
1 medium size potato boiled and meshed
1 teaspoon salt
1 green chili paste
1/4 ginger paste
handfull cilantro chopped
1 tablesppon onion chopped
1 teaspoon lemon juice
Green chutney.
jikoni 