Pav or White Dinner Rolls

There are certain Indian dishes which must be eaten with white dinner rolls rather than a flatbread like chapati/roti or naan. Specially dishes like Pav Bhaji or Vada Pav can only be enjoyed when served along with a this kind of a dinner roll called "pav". These dinner rolls are usually based as one sheet of rolls, so only the top and base of the bread are browned and the sides are soft. In Marathi such a sheet of rolls is called "ladi-pav" and is usually store bought.  The main difference between these rolls and the white dinner rolls that we get in the store here is that the ones found here have a slight sweet tinge.

I made batata vadas recently along with the garlic chutney and I wanted the authentic pav that goes along with it to give it the perfect taste. So, the store bought roll wouldn't do and I decided to make the bread. I used the Amish Country Loaf recipe on the Bob's Red Mill flour bag as a guideline and altered it a little to create rolls out of it rather than a bread loaf. It turned out great and it was fairly easy and quick. After having experienced this great taste after many years, and the fact that it was very easy, I have decided to stick with this recipe and make it whenever I make sure dishes.

Ingredients
3 cups bread flour/all purpose flour
1 cup water
3/4 tbsp yeast
2 tbsp sugar
3 tbsp oil
1 tsp salt

Method
Warm up the water to a luke warm temperature, it should be less than 110F.  Add the water, sugar and yeast to it, stir and keep aside for 5 mins. If you are using a stand mixer or a food processor, you can add it to the bowl of the mixer. Once you see the yeast getting frothy, you will know that the yeast is active and will give a good rise. If the water doesn't turn frothy, and is fairly clear, the yeast is either too old and not active or the water temperature was too high and it has killed the yeast. Discard and start again.

Add salt and oil to the water, stir. Then add the flour about a cup at a time and knead it, till all the flour has been incorporated.  Knead it on low speed in the stand mixer. Use a steel blade if using the food processor.  Knead it till it comes together. Then turn it onto a lightly floured surface and knead it till the dough is smooth.
If kneading by hand, you will have to knead this for about 10 minutes after the dough comes together.

Place it in an oiled bowl and turn it over in the oil to coat the dough. Cover the bowl with plastic wrap and let it rise till doubled in size, which will take about an hour. If the weather is cold, if may take a little longer.

Then punch down the dough and knead it again for a couple of minutes. Divide the dough into equal parts and then divide each part into equal parts again till you have 12 pieces of dough. Shape each piece of dough into an oval shape (mine were a little rounder than traditional) and place them in a greased baking tin. The rolls should be spaced out at least about 1.5 inches from each other.  Then cover the tin with a loose plastic wrap and let these rise for 30 minutes. As they rise and expand they will start merging into each other to create a sheet of dinner rolls or ladi pav.

Pre-heat the oven to 450F and adjust the rack to the center of the oven.

After 30 mins, place the tin in the oven and bake these rolls till nicely browned on the top. This takes about 8-12 minutes based on your oven. Check at 8 minutes. Let the tin cool for 10 minutes and then place this sheet onto a cooling rack. Let the bread cool completely before serving. It will be very soft when warm. Pull apart to separate the dinner rolls.

Serve these as white dinner rolls or pav with pav bhaji or vada pav.

Tips
If the water temperature is too hot, it will kill the yeast. So, if you are not sure then use room temperature water. Kneading ensures that the gluten strands develop and this is what creates the structure of the bread as it rises. The bowl used for the rise should be big enough to hold the risen dough.

Batata Vada/Batata Wada - Pressure Cooked Version

I have always embraced the concept of using a pressure cooker and trying to minimize effort without compromising on taste. In fact, I think I have used the pressure cooker almost daily for as long as I can remember since I learnt cooking. My very first lesson was how to cook lentils (dal) and rice at the same time in the cooker, layering the two on top of each other in different containers. Even now, every time I make these together, I recall my mom telling me to place the dal at the bottom since it takes longer to cook and the rice on top of the dal container, so that both can cook evenly in the same amount of time without overcooking either ingredient. I have posted several dishes on this blog that I have made in the pressure cooker over the years and shared my tips with you. And since I see pressure cooker popularity growing, I will try to keep posting more recipes. This is however a blog where I explore all kinds of cuisines made using all kinds of cooking methods and hope to keep updating it with recipes, which can be made for all different life occasions. I have been reading the book Pressure Perfect by Lorna Sass, who has been writing about pressure cooking since 1989 and is considered to be an authority on pressure cooking. She has explained the concepts of cooking at high pressure on high heat, layering based on the sugar content and cooking times of foods, using the right size heating element to heat the cooker, and other key concepts which help understand the science behind cooking under pressure. The book also contains good instructions on how to understand your cooker. She dedicates a few pages on observations to be made when you get a new cooker to then be able to use it to your advantages. This is to be done by heating water in it and determining when it comes to pressure as well as tracking how much water dissipates over time as it cooks. There are many other great write ups, books, forums and websites which extensively use pressure cooker based cooking and provide the scientific techniques to get the best use of your cooker and also explain the science behind cooking via layering, why certain foods may burn and how to handle them and other great insight. Here is a link to a fascinating history of the invention and development of pressure cooker based cooking, rooted in scientific work by French physicist Denis Papin in 1679. It shows the evolution of pressure cooking methods through the ages. And the evolution continues with the next generation of safe electric pressure cookers. So lets acknowledge the history and the scientists who have made this possible.http://discoverpressurecooking.com/history.html Since we are on the theme of batata vada with the garlic coconut chutney post earlier, I thought this would be a good post to follow, even though I have already posted the recipes for batata vada a long time ago on this blog.This post provides the traditional method of making authentic batata vadas, which works really well. The last time I ate batata vada, my friend had made a completely cooked stuffing, instead of keeping the onions raw as I had done with my original post. So, this time around I decided to try this version. I also made the pav/bread/dinner roll and the garlic chutney, which must accompany the vada pav to give it the authentic taste. I figured the way to make the batata vada stuffing easily would be to make the mashed potato stuffing with the seasonings at one go instead of boiling the potatoes separately and then adding them to the cooked and seasoned onions. As a side note, Lorna Sass makes mashed potatoes in her book in a similar way. Which just shows how wonderful the world of food is. By just changing the seasonings used in one food item, mashed potatoes in this case, it can be completely transformed into another.

So, I cut up raw potatoes into small pieces and using appropriate layering (keeping in mind the starches in potato), made the seasoned potato stuffing in the pressure cooker. I released the pressure and let it cool down a little and mashed it to make the stuffing. I had made the batter while the potatoes were being cooked and let the oil heat up in the time the stuffing cooled down.Well, after making this mashed potato stuffing, I used fistfuls and rolled them into small balls, dipped it in the batter and deep-fried them. I cooked the remaining stuffing and batter the next day, in the appe pan (aebelskiver pan), which turned out great as well. 

Ingredients
For the stuffing
1/2 onion, finely diced
2 large potatoes, diced into small pieces (about 1/2 inch by 1/4 inch) 
salt to taste
2 garlic pods, finely chopped or precooked garlic paste
1/2 inch ginger, finely chopped or precooked ginger paste
1 chilli, cut into pieces, or to taste 
1/4 cup cilantro, chopped
1/2 tsp sugar
1/2 lemon
2 tsp oil (or premade tadka/phodni/seasoning)
1/8 tsp mustard seeds
1/8 tsp cumin seeds
a pinch of asafoetida/hing
pinch of turmeric
3 tbsp plus 1 tsp of water

For the cover
1 cup besan/gram flour
1 tsp chilli powder
1 tsp oil, warm
1/4 tsp baking soda
salt to taste
1/8 tsp turmeric
water

Oil to deep fry the vadas - there should be about 2-3 inches of oil, so that the entire potato fritter can be fried easily. 

Equipment 
Pressure cooker (I have used a 3 liter cooker or the Instant Pot)

Method
In the pressure cooker or Instant Pot layer the ingredients as follows:

Layer 1 - Add 3 tbsp+ 1 tsp of water and oil. Add the mustard and cumin seeds to this layer. Add the chilli pieces to this.
Layer 2 - Add the ginger and garlic (if using fresh) to the oil+water layer. Then add a layer of onions. If using cooked ginger and garlic, add them on top of the onions. 
Layer 3 - Spread out the potatoes in a the next layer without disturbing the previous layer. 
Layer 4 - hing, turmeric, salt and sugar.

If using the premade tadka, do not add the mustard, cumin and hing to the layers as stated above. Just add the tadka to the last layer along with the turmeric, salt and sugar (as show in the picture).

Do not mix any layers. Close the lid and cook as follows:

Pressure cooker - Cook this at high heat for 3 whistles.  I have an electric glasstop stove and I use the 8 setting. Let the cooker cool down and the pressure fall.  
Instant Pot - 4 minutes on manual mode. Let the pressure fall. 

Then open up the lid and mash the potatoes and mix well. Add the lemon juice and cilantro and mix well. Your stuffing is ready.

Take a fist full of this stuffing and roll out the potato mixture into small balls, about 1.5 - 2 inches in diameter. Keep aside.

In a mixing bowl, mix together the besan, chilli powder, salt and baking soda. Add some oil which has been warmed and then add some water. Add a little water at a time and mix to form a batter. The consistency of the batter should be thick so that when you dunk the potato balls the batter should coat it evenly. 

Deep Frying
Heat the oil. Then, dunk a potato ball into the batter and gently drop it into the oil. (be very careful not to splash any oil on you). Add about 3-4 vadas only at a time. Do not over crowd your frying pan. Fry the vadas till the cover is evenly brown. 

Shallow Frying in Appe/Aebelskiver Pan
Add a little oil to each of the appe pan disks. Then using the same process, dunk the potato ball into the batter and place it into each disk. After it is cooked on one side, turn it over and cook the vadas turning them over till the cover is well cooked on all side.

Serve with garlic coconut chutney, or spicy mint chutney. 

Tips
If the potatoes are directly touching the base of the cooker, there is a greater chance of burning. The water, oil provide a buffer to the onion layer and these three together protect the potatoes from burning. You can add a little more water to prevent the potato from burning.  Make sure to drain any extra water once you open the lid and then adjust seasonings that may get drained with the water and taste the stuffing before frying. If you forget to drain the water and it becomes too soft, then just cook the mixture for a couple of minutes to dry out the water. To make the tadka, heat oil and add the mustard and cumin seeds. Once they crackle, add the hing and turn off the heat. You can add the turmeric to the hot oil itself instead of the potatoes.

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Garlic Coconut Chutney

This is a chutney that is an absolute must with Batata Vada or Vada Pav to get the authentic taste of the dish.  It is a perfect side to any Indian meal and has a slight pungent taste from the garlic. This is made mainly with two ingredients, viz. garlic and coconut but with a couple of added spices, this packs a ton of flavor.

Whenever I eat batata vada with this chutney, it takes me to childhood memories. We used to take trips during summer vacations, and many of those used to be between Pune and Mumbai. We used to take the train and the highlight of the train journey for me was the delicacies we would be able to eat on the way. My parents did not encourage eating street food and used to prefer home made food. Since, this was  one of the rare times we got to eat these foods, I used to look forward to it eagerly. The train used to stop at Karjat station for just a few minutes. This was famous for the batata vadas that one could buy at the station and the taste was just amazing. During that brief halt, my dad used to get off the train and buy vada pav, which used to be served with a generous amount of this chutney mixed with bits of the fried vada batter. These few moments filled with excitement and thrill as the train stop was literally just a few minutes and many a times it used to start moving without my dad in sight. Every time my heart would be pounding with worry that he had been left behind. And I still remember the sense of relief when I used to see him walking with the packed of the vadas in his hand. At that age, I didn't like the vada pav combination and used to enjoy the vadas with this chutney.

It has been decades since I made that journey, but that taste lingers on and whenever I make batata vadas, whether there is pav or not, this chutney always accompanies it, helping me rejoice in my nostalgia.

Ingredients
1/4 cup garlic cloves
3/4-1 cup dessicated coconut, shredded/grated
salt to taste
red chilli powder to taste, I added 1/2 tsp
1/2 tsp sugar

Method
Cut the garlic cloves into smaller pieces for ease of grinding. Then put all the ingredients in the blender and using the pulse function, grind this to make a finer consistency. Do not add water and do not make a paste. Open the mixer every few pulses and scrape it down and mix up the chutney. The coconut threads should still show a little and the garlic gets a pasty texture. You can over blend in the mixer, but it will still taste great.

The best texture or consistency is obtained by mixing it using a mortar and pestle, which is how I made it this time. I make it both ways depending on how much time I have.

Store this in an airtight container, in the fridge and it will last you over a month.

Tips
The garlic has a pungent smell, so be careful of how much chilli powder you add. You can always add more and mix it into the chutney after it has been ground. The scraping and mixing of the chutney while in the mixer, will prevent the coconut from getting pasty and releasing oil.

Batata Vada/Wada (Fried Potato Fritter)

"Batata vadas" are fried spicy potato fritters. It is one of the most common street foods in Maharashtra. Sandwhich one in a bun, add chutneys and voila, it is now a very Indian "burger". I have so many fond memories related to batata vadas. One that stands out is one rainy afternoon when my Dad and I had gone on a short hike on the outskirts of the city. There was a bracing wind, and a slight drizzle which soon turned into a downpour. Fortunately, we took found a small restaurant and took refuge there. Then, my dad ordered a plate of batata vadas with some hot tea. It was just fabulous! While the restaurant was pretty run down, the vadas were hot and tasty and the hot tea,the perfect drink for two drenched souls. Now, whenever it rains, I always wish that someone would hand me some vadas and tea. Well, I finally fried some when it rained the last time and they were lip smacking. So, next time it is dull, grey and pouring cats and dogs, whip up a batch and enjoy.

Ingredients
For the stuffing
1/2 onion, finely diced
2 large potatoes, boiled and mashed
salt to taste
2 garlic pods
1/2 inch ginger
2 chillies
1/4 cup cilantro, chopped
1/2 tsp sugar
1/2 lemon
2 tsp oil
1/8 tsp mustard seeds
1/8 tsp cumin seeds
a pinch of asafoetida/hing
pinch of turmeric

For the cover
1 cup besan/gram flour
1 tsp chilli powder
1 tsp oil, warm
1/4 tsp baking soda
salt to taste
1/8 tsp turmeric
water

oil to fry the vadas - there should be about 2-3 inches of oil, so that the entire potato fritter can be fried easily.

Method
Grind the green chillies, ginger and garlic into a paste. Mix it into the mashed potatoes. Mix in the onions and cilantro. Then add the sugar and salt to the mixture. In a small pan, hehe at the oil and add mustard and cumins seeds. Once they crackle, add the hing and turmeric. Turn off the heat and pour this onto the mixture. Mix well. Then squeeze some lemon juice into this mixture.

Roll out the potato mixture into small balls, about 1.5 - 2 inches in diameter. Keep aside.

In a mixing bowl, mix together the besan, chilli powder, salt and baking soda. Add some oil which has been warmed and then add some water. Add a little water at a time and mix to form a batter. The consistency of the batter should be thick so that when you dunk the potato balls the batter should coat it evenly.

Heat the oil. Then, dunk a potato ball into the batter and gently drop it into the oil. (be very careful not to splash any oil on you). Add about 3-4 vadas only at a time. Do not over crowd your frying pan. Fry the vadas till the cover is brown. Serve with spicy mint chutney and tamarind chutney.

Tips
If you add more water to the cover batter by mistake, add a little more flour and adjust the salt and chilli levels to taste. To check if the oil is hot enough, drop a little batter into the oil and if the droplets come up immediately, then the oil is hot and ready to fry the vadas.