Eggless Ladi Pav Buns Recipe - Feather Soft /Dinner Rolls| Eggless Baking

Ingredients

• Plain Flour / Maida - 2 Cups / 250 grms
• Milk - ¾ Cup + 1½ Tbsp / 190 Ml
• Salt - 1 Tsp / 5 gms
• Butter - 4 Tsp / 20 gms
• Milk Powder - 1½ Tbsp / 15 Gms
• Instant Yeast - 2 Tsp / 8 gms
• Sugar - 1 Tbsp / 15 gms
• Milk & Butter - For Brushing
• Maida/Flour - for dusting
• Oil - for greasing

Instructions

1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that's when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
5. DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.
6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
9. Take a 8" square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
10. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
11. Preheat your oven to 200C for 10 minutes.
12. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
13. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
14. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!

(DHAI )CURDSANDWICH

Ingredients:

Bread                     6 slice (make three sandwiches)
Curd                       Half bowl
Red chilli powder    1/2 teaspoon
Coriander powder   1/2 teaspoon
Salt                          To taste
Mustard seeds(rai)    1 teaspoon
Oil                            For shallow frying

Method:
In a bowl mix curd, salt ,coriander powder and red chilli powder mix well and keep aside.
Apply this paste on bread and spread it evenly on both the slice.
Now heat tawa and add little oil,after that add little mustard seeds,as seeds starts cracking
put bread slice on it low the flame as it turn brown with help of spatula turn on another side
and put little more oil if required when it turn brown remove it from tawa,and do the same
to the rest of the slices

serve it with  cucumber dip or tomato ketchup 

Kulcha Recipe

Prep Time: 2 hours 15 Mins | Cook Time: 20 Mins | Total Time: 2 hours 35 Mins
Yields: 5-6 Kulcha

Ingredients:

Plain Flour/Maida - 2 Cups + For dusting
Soda-bi-Carb - 1/4 tsp
Baking Powder - 1/2 tsp
Salt - 1/2 tsp or to taste
Sugar - 2 tsp
Oil or Ghee - 2 tsp
Yogurt/Curd - 1/4 Cup
Warm Milk - 1/2 Cup or as requied
Carom Seeds/Ajwain - 1/2 tsp [optional]
Kalonji/Nigella Seeds - 1 tsp [optional]
Oil or Ghee or Butter - For frying

Method:

1. Sieve flour, baking powder, soda, salt in a bowl.  Add 2 tsp oil, carom seeds (if using), sugar, curd and mix well.
Kulcha Recipe | Indian Bread Recipes

2. Add milk in small quantity, knead and make smooth dough.
Kulcha Recipe | Indian Bread Recipes

3. Apply little oil over dough, cover with a damp clean cloth and keep aside for dough to ferment 2 hours or more.
4. After 2 hours knead dough again for 2-3 minutes and divide in to equal portions and make smooth balls, we can let the balls again sit for 10 minutes.

Kulcha Recipe | Indian Bread Recipes

4. Dust with flour, flatten flour and roll in medium size kulcha.
Kulcha Recipe | Indian Bread Recipes

5. Sprinkle little nigella seeds/kalonji and roll again for the seeds to stick with kulcha, cover the kulcha again with dump cloth until we roll remaining kulchas. Repeat the same for rest of dough.
7. Heat a tava or griddle, brush rolled kulcha nigella sides with water and place water brushed side facing tava. Keep the tava in medium to high flame.

Kulcha Recipe | Indian Bread Recipes
8. Let it cook for a minute or until bubbles starts to appear. Flip the kulcha and apply oil/ghee and let it cook for another minute.
9. Flip the kulcha again and apply oil or ghee on another side and cook for a minute again or until both sides its fully cooked & nice brown patches appears.  Do the same for remaining kulcha.
Kulcha Recipe | Indian Bread Recipes

Serve kulcha warm with chana masala, chole or paneer butter masala and a salad on side, curd, pickle.