Saturday, February 21, 2009

Aloo tikki Pav/French roll

I made this Pav a while ago following the recipe provided by Arundhati and it came out so well, I desperately wanted to make it once again. But I did not make any side dish to be eaten with Pav at that time and we just applied the left over cake icing on the pav and ate.

My parents have come and so I made this Pav once again..Though the left over icing is still there(:-)) I wanted to make something else as side dish.. Thought of making bhaaji, but I did not have the required ingredients..Then thought of making the vada that is given with pav, but that is deep fried and did not want to make that too.

Suddenly an idea stuck, why not make aloo tikkis that can be sandwiched between the pav and eaten…Generally if I make something new, I search the food blogs for recipe..But for these aloo tikkis that I wanted to make I did not search the net and thought of making it on my own because I had very minimal ingredients and I would not be able to do justice to the original recipe even if I made.

So here goes the recipe for Pav and aloo tikki


Original recipe from Arundhati’s blog.

All purpose flour/Maida: 600 gms(this time I used equal quantities of wheat flour and maida. Initially I used only 500 gms. But it was very sticky, hence I added some more till the dough became workable which was another 100 gms.) Dry active yeast: 1 tbsp Sugar : 2 tbsp Water: 350 litres (some more to sprinkle on the dough if it is too dry.) Refined Oil: 2 tbsp Procedure
1. In lukewarm water add yeast and sugar.In 15 minutes, there will be a layer of yeast froth formed.If this does not happen, the yeast isn’t active and the dough might not rise.) 2. Then add the yeast water to half the quantity of flour and mix well.(I generally make the batter using hands only, ie: don’t use spatuala or ladle) 3. Now add the remaining flour little by little and keep mixing. Water might not be sufficient and some water can be sprinkled to bring the dough together.I also added 1tbsp of oil during this stage. This is when I added the extra 100 gms of flour making the overall quantity to 600 gms. 4. Bring the dough to a kneading surface(it’s the granite slab in the kitchen for me) and knead for 15 minutes.(I knead for 15 minutes, but the original recipe called for kneading around 10 minutes) 5. Apply another tbsp of oil all over the dough and cover it with a thin cotton cloth and allow it to raise for 1 hour and until the dough doubles in size. 6. Deflate the dough gently and make around 12 balls of equal size and place the balls in the baking tray. See to it that they don’t touch each other Cover the tray with a thin cotton cloth and allow the dough to rise for another 45 minutes. 7. Pre heat the oven to 200 degrees C. 8. Place baking tray in the oven and bake for 10 to 12 minutes. 9. Apply butter on top of the pav as soon as it is removed from the oven.
Aloo tikki

Potatoes: 3 large, boiled and mashed, to make 12 tikkis, equal to the number of pavs Red chillie powder: a little less than ¼ tsp. We generally don’t eat spicy stuff.According to individual taste more can be added. Chat masala powder: a little less than ¼ tsp Salt to taste Masala powder: a little less than ¼ tsp Rusk: around 10 pieces nicely ground Sooji: 1 tbsp Refined oil to shallow fry the aloo tikkis Procedure
1. Mix all the above ingredients except rusk with the mashed potatoes. 2. Make 12 balls of equal size. 3. Flatten each ball with the palm and smother both sides of the ball in the rusk powder and shallow fry in a hot tava by applying some oil. To make aloo tikki pav 1. Cut the pav into two halves. 2. Keep one tikki on one side of the pav. 3. Put some sauce on top of the tikki.(Can add onion, tomato, chutney etc too) and keep the other half on top of it.

Delicious aloo tikki pav is ready. This recipe could be a good choice for small b'day parties.

Note: Though my family members liked the wheat taste in the pav, I prefer the original maida pav.

1 comment:

  1. The quality of information that you are providing is simply marvelous.


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