Butter Pav Bhaji

For the Pavs: Add 2 tbsp of dry yeast to lukewarm water and add sugar in it.

Keep it aside for 10 minutes and the yeast water starts to froth.

Make a dough adding the froth water in maida, salt and 50gms butter and milk.

Keep the dough in air tight container in a warm place for 2 hours. Generally the dough gets fermented in summers in 2 -3 hours but in winters it takes 8-10 hours.

After 2 hours, check the dough, it will double in size.

Take a tin pan for baking and grease with oil and place making rolls like chapati (peda) in it and leave it for 10 minutes covering it.

Preheat the OTG with 150 deg temperature for 5 minutes.

Place the tin in OTG and bake it at 140 degree temperature for 25-30 minutes.

In the mean time, chop the vegetables and cook in pressure cooker adding 1 cup water in it.

Cook it till the vegetables are ready to be mashed up. Mash all the vegetables and keep aside.

Now in a pan, add 150 gms butter, add black mustard seeds and let them crackle.

Now add salt, turmeric, chilli powder and bhaji masala in it.

Now add mashed bhaji in it and keep it sauteing for 5 minutes.

Check the buns with tester and if baked then increase the temperature to 160 degree and if not, then bake more for 10 minutes.