Ingredients Flour - 3/4 cup Nutty yogi gluten free super lite flour Luke warm Water - slightly more than 1/4 cup ( adjust as per required) Salt - 1/2 tsp Instant yeast - 1/2 tsp Sugar - 1 tbsp Butter / ghee - 1.5 tbsp
Method ✨In a bowl combine baking flour, instant yeast, sugar , salt, butter/ghee. Knead well for 15 minutes. Prepare soft and stiff dough. ✨Grease oil to dough and Cover it. Rest it until size of dough doubles (up-to 1 hour to 1:30 hour). ✨Punch dough. Divide dough into 4 equal parts. Prepare equal sized balls. ✨Transfer the dough to a baking tray lined with parchment paper, cover with plastic wrap, and let rise for 45 minutes , until doubled in size. ✨Preheat the kadai on medium to high flame for 10 minutes. Brush sweetened milk to buns . ✨Bake the buns for 10 to 15 minutes on preheated kadai. ✨Grease butter to hot buns. Allow it to completely cool down.
Ingredients for bhaji 2 finely chopped tomato 2 tbsp peas 1/4 finely chopped capsicum 1 potato, boiled & mashed salt kashmiri red chilli powder turmeric powder pav bhaji masala kasuri methi / dry fenugreek leaves finely chopped coriander leaves ginger garlic paste 1 onion, finely chopped lemon juice water
Method Firstly, in a large kadai heat 1 tbsp butter and add 3 tomatoes, peas,capsicum, boiled and mashed potatoes and salt. saute for 2 minutes. add ½ cup water and mix well. Cover and boil for 10 minutes. Mash the vegetables smoothly making sure there are no lumps. Now add chilli powder, turmeric, pav bhaji masala, kasuri methi and finely chopped coriander leaves. Saute for a minute making sure the spices are cooked well.
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