Pav Bhaji Rolls
Soft and fluffy rolls filled with a spice-heavy, delicious pav bhaji mixture. Think cinnamon rolls - but savory and with a desi twist!
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
- 9x11" 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
Storage:
The pav bhaji rolls can be stored in a fridge in an air-tight container for up to 3 days. Heat in the microwave for up to 30 seconds before eating.
Make Ahead:
The rolls can be made, sliced, and stored without baking in the fridge for 24 hours and baked fresh the next day. Take them out of the fridge and let them warm up at room temperature for 2-3 hours, until they swell and stick to each other, then bake as usual.
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.