- Mix semolina, Masala a Magic and water (90%) together and keep it aside for 1 hr. so that semolina will soak up all the water.
- 2) Thereafter, If, you are using fresh yeast or active dry yeast - In bowl take luck warm water –10 ml then add yeast and Honey and let it bloom for 10 to 15 Minutes. Omit this step if you are using Instant dry Yeast.
- In a small pan, heat olive oil and splutter mustard seeds. turn off gas flame and add chopped curry leaves and coriander leaves. let it be cool down Completely.
- Now add all this olive oil mixture in above dough with salt. Also slowly yeast water in This dough and knead for some time like 10 Min.usage of additional water depends on how Much water is soaked by semolina ( Less or more) consistency of dough should Be
- Knead the dough with stretch and fold method till you pass window pane test. Should take around 10-15 min. Window pane test - If you can stretch the dough without it breaking, it means that Gluten is well-developed and your dough is ready to rise.
- Place the dough in clean and greased container, apply some oil on top, cover and keep it for first proofing for 60 – 90 min. Dough should be double in size.
- Proofing of dough totally depends on outside temperature and quality of yeast. After 1st After 1st proofing, punch the dough and knead for 1-2 min. make equal size balls and place it in the greased baking tin, cover and keep it for Seconds proofing.
- Preheat the oven 200 ° for 10 min with both the rods on. Now gently do the milk wash with brush on the pav and bake it for 20 min. It will become brownish as shown in pics, now take It out and grease it with butter and demould from baking tray.
- Allow to completely cool down..now Suji masala Pavs are ready.
Semolina Maggi masala A magic Pav
By suruchi Agrawal
Jan, 25th
683
Servings
6 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- Semolina 225 gms
- Instant Dry Yeast 1 tsp
- Sugar/honey/jaggery powder 1tbsp
- Salt 1 tsp
- Olive Oil 4tbsp
- Water 130 ml
- Mustard seeds 1/2 tsp
- Fresh chopped coriander leaves 1 tbsp
- Fresh chopped Curry leaves 1 tbsp
- Maggi Masala A magic 1 tbsp
Instructions
Notes/Tips
Instant yeast should be not old..for testing it take 10 ml Luke warm water, Sugar 1 tsp and yeast 1 tsp..keep aside for 10 Mon..after it mixture become frothy then it's applicable to follow the process. Oven temperature may differ brand to brands. Do not keep more than 2 hours for first proofing..second proofing takes less time as mentioned. Do not pour yeast and salt together.
