Soft and fluffy rolls filled with a spice-heavy, delicious pav bhaji mixture. Think cinnamon rolls – but savory and with a desi twist!
We all know and love cinnamon rolls, but why don’t we fill them with savory fillings? Honestly, it’s such a missed opportunity. And while there are hundreds of fillings that came to my mind when I realized this, I knew I had to give it a desi twist.
Whenever you make these rolls, you need a filling that’s packed full of flavor, and what’s more flavorful than pav bhaji? Not many things. And it’s also perfect as a filling as it can be easily made into a thick, paste-like texture.
These rolls aren’t just delicious, they’re also super soft and make the perfect appetizer or chai snack. The best part? You can prep them a day before and bake them fresh whenever you want to eat or serve them!
Let’s get into the details.
Pav Bhaji
The Pav Bhaji filling is simple to make and super delicious. You can follow this recipe or use your own pav bhaji recipe. The key is to make sure that the pav bhaji is super thick and has a paste-like texture. You can blend it at the end, but I prefer to keep it just a little chunky.
Here are the steps for making the pav bhaji filling.
- Boil or pressure cook the vegetables until they have softened. I like to use cauliflower, peas, potatoes, and bell peppers, but you can use any veggies you like.
- In a hot wok or pan, add butter and oil. Let it heat, then add cumin seeds and finely chopped green chilies until they start to sizzle.
- Add finely chopped onions and let them cook until they turn lightly golden, then add the garlic and ginger paste and saute for 3-5 minutes.
- Add the tomato paste and cook for 2-3 minutes until it darkens, then add the pav bhaji masala and roast for 2 minutes.
- Add chopped tomatoes and salt and mix until combined, then cover and cook until the tomatoes have softened completely, around 10 minutes.
- Add the boiled vegetables and mash them into the spice mixture. Use a wooden spoon or a potato masher to mash them until they turn into a thick, slightly chunky paste. You can also blend the mixture if you prefer having it very smooth.
- Cook until the mixture is thick and has no water remaining in it, then add butter and lemon juice and take it off the heat. Cool completely before using.
The Dough
I have used my signature cinnamon roll dough recipe for making these rolls. Now I know what you’re thinking – isn’t that going to be sweet? While the dough does have some sugar in it, the rolls themselves don’t turn out “sweet”. The sugar just adds a little flavor to the dough.
The recipe is simple and foolproof, and you’ll be able to make it well even without tons of baking experience.
This recipe is easiest to make in a stand mixer, but can also be made without one. You can knead it by hand; it might take a little extra time and effort, but it’s completely worth it.
I’ve shared a lot of information and tips and tricks about making this dough in my original cinnamon roll article, and I highly recommend you give that a quick read before making this recipe.
Here are the steps for making the dough.
- In a bowl, add the softened butter and sugar and whip on medium speed until it turns creamy and fluffy, about 3-4 minutes.
- Add the egg and salt and whisk until fully combined – there should be no more wet streaks remaining in the dough.
- Add warm milk, instant yeast, and all-purpose flour, and start kneading using a dough hook or stand mixer, or knead by hand at this step. Make sure that the milk is just warm but not hot, or it may kill the yeast.
- Knead the dough until it’s smooth and not sticky. This may take about 15 minutes with a stand mixer and 20 minutes if kneading by hand. If the dough is still sticky after 10 minutes, add a little more flour, but not too much. The dough will stop sticking to the sides of the bowl and will not stick to your hands.
- Do the windowpane test to check if the dough has been kneaded enough – stretch a part of the dough with your fingers until it’s thin enough to let some light through. If it does not break while stretching, then the dough is kneaded enough. If it breaks, then knead for a few more minutes.
- Lightly grease a bowl with oil, then place the dough ball and cover it tightly with cling film. Let the dough rest for 1-1.5 hours until it almost doubles in size.
- Punch the dough to release the gas, then place it on a floured surface or baking paper. Roll the dough into a rectangle with a rolling pin to a 2mm thickness.
- Spread a thin layer of softened butter on the dough, then add a thick layer of the cooled pav bhaji. Make sure that it’s completely cooled, or the dough will soften.
- Roll the dough tightly from the wider side, rolling it until it reaches the other edge. Pin the ends to seal completely.
- Slice 1-inch pieces from the roll using dental floss or a knife. I prefer using dental floss as knives can flatten and squish the dough,
- Arrange the rolls in the baking tray, leaving some space between each roll so that they can expand in the next rise. Cover and let them rise for 45-60 minutes until they swell and stick to each other. You can also cover and place the rolls in the fridge for up to 12 hours if you want to make them ahead. If doing so, take them out of the fridge 2 hours before baking, let them rise, then bake as usual.
- Preheat the oven to 170 Degrees celsius.
- Once the rolls have risen, brush them gently with melted butter and bake for 20-25 minutes until lightly browned on top. Don’t overbake them. Once baked, brush again with melted butter and serve warm.
These rolls will have people talking for days – trust me, I’m speaking with experience! Plus, they’re perfect for your tea parties because they can be made a day ahead and baked fresh before serving.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Pav Bhaji Rolls
Equipment
- Pressure cooker or saucepan for boiling vegetables
- Large pan or wok for pav bhaji
- Stand mixer with whisk and dough attachment or a electric mixer with whisk attachment
- Baking paper
- Rolling Pin
- Offset spatula
- Dental floss for cutting the rolls
- 9×11" baking dish
Ingredients
Pav Bhaji
- 200 grams 1 large potato
- 100 grams cauliflower
- 1/2 green bell pepper
- 30 grams frozen peas
- 20-30 ml vegetable oil
- 20 grams butter
- 1/2 tsp cumin seeds
- 1 red onion medoum
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1-2 green chilies finely chopped
- 1 tbsp tomato puree
- 200 grams tomatoes 2 small, finely chopped
- Salt to taste
- 2 tbsp Pav Bhaji masala
- 1 tsp butter to finish
- 1/2 lemon juice
Dough
- 92 grams granulated white sugar
- 78 grams unsalted butter softened
- 7 grams salt
- 1 large egg
- 454 grams all-purpose flour
- 6 grams instant yeast
- 255 ml full-fat milk lukewarm
Instructions
Pav Bhaji
- Start by cooking your vegetables until they’re soft enough to mash.
- In a large pan or wok, heat a mix of butter and oil. Once it’s hot, toss in cumin seeds and chopped green chilies. Let them crackle and release their aroma.
- Next, stir in finely chopped onions and sauté until they turn golden. Add ginger and garlic paste and continue to cook for another 3 to 5 minutes until the raw smell disappears.
- Add tomato paste and cook it out until it deepens in color; this helps intensify the flavor. Sprinkle in pav bhaji masala and cook for another couple of minutes.
- Now add the chopped tomatoes and a pinch of salt. Stir everything together, then cover and let the tomatoes break down completely, which should take around 10 minutes.
- Mix in your boiled vegetables and mash them right into the masala mixture. Use a potato masher or the back of a spoon to break them down until you get a thick, slightly chunky consistency. For a smoother filling, you can also blend the mixture.
- Keep cooking until the bhaji thickens and any remaining liquid has evaporated. Finish it off with a generous spoonful of butter and a squeeze of lemon juice. Set it aside and let it cool fully before using it in the rolls.
The Dough
- Begin by creaming softened butter and sugar in a mixing bowl for 3–4 minutes until it becomes fluffy and pale.
- Add the egg and salt, mixing well until everything is fully combined and smooth – there shouldn’t be any streaks of egg left.
- Pour in the warm milk (make sure it’s just warm, not hot), add the yeast and flour, and begin kneading. You can do this in a stand mixer with a dough hook or by hand.
- Continue kneading until the dough becomes soft and elastic. This will take roughly 15 minutes in a mixer or up to 20 minutes if done by hand. If it’s still sticky after 10 minutes, add a little more flour gradually. The dough should eventually stop clinging to your hands or the bowl.
- To test if your dough is ready, use the windowpane test: stretch a small piece between your fingers. If it stretches thin without tearing and you can see light through it, it’s ready. If it tears, knead a bit more.
- Lightly oil a bowl, shape the dough into a ball, place it inside, and cover tightly with cling wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until it’s doubled in size.
- Once proofed, punch down the dough to release air. On a lightly floured surface, roll it into a large rectangle about 2mm thick.
- Spread a thin layer of softened butter over the dough, followed by an even layer of your cooled pav bhaji filling. Be sure the filling has cooled completely, if it’s warm, it can affect the dough’s texture.
- Roll the dough up tightly from the longer side, sealing the edge well at the end.
- Using unflavored dental floss or a sharp knife, cut the log into 1-inch pieces.
- Arrange the rolls in your baking dish, leaving space between each one so they have room to rise. Cover and let them rise again for 45–60 minutes until they’ve expanded and are touching each other. If prepping ahead, you can refrigerate the shaped rolls for up to 12 hours. Before baking, allow them to come to room temperature and rise for about 2 hours.
- Preheat your oven to 170°C.
- Once the rolls are ready, brush them with melted butter and bake for 20 to 25 minutes until the tops are lightly golden. Be careful not to overbake! After they come out of the oven, brush them once more with butter and enjoy them warm.
Notes
Tips & Tricks for Perfect Pav Bhaji Rolls
- Make the bhaji ahead of time: Letting the pav bhaji cool completely is key; warm filling can make the dough soggy and hard to roll. You can even make it the day before and store it in the fridge.
- Keep the bhaji thick: The filling should have a paste-like texture. Too much moisture will make the rolls fall apart. If needed, cook it a little longer to dry it out.
- Use dental floss for clean cuts: Unflavored dental floss slices through the rolled dough cleanly without squishing it – way better than a knife!
- Don’t skip the butter brush: Brushing the rolls with melted butter before and after baking gives the rolls a beautiful golden color and keeps them soft and glossy.
- Make ahead: You can refrigerate the shaped rolls (before the second rise) for up to 24 hours. Just let them come to room temperature and puff up before baking.
- Test your dough with the windowpane test: Stretch a small piece of dough; if it stretches thin without tearing, it’s ready. If it rips, knead a little more.
- Don’t overbake: Keep an eye on the rolls in the last few minutes of baking. Overbaking will make them dry, pull them out once the tops are lightly golden.
