Nithya mahindra
Natural Healing Enthusiast
12:37 PM | 27-11-2020
Guilt-free healthy snack. Rich in calcium and iron as it is made with millets.
1. Little millet flour - 2 cup
2. Cold-pressed oil - 3 tsp
3. Salt - 1/2 tsp
4. Coconut milk- 125 ml
5. Instant dry yeast - 1.5 tsp
For Aloo stuffing
1. Boiled aloo - 2
2. Onion - 1 big
3. Green chilly finely chopped - 2
4. Jeera powder - 1 tsp
5. Turmeric powder - 1/4 tsp
6. Salt - to taste
7. Ginger - 1/4inch (small cut, optional)
8. Coriander leaves chopped - 1 tbsp
9. Curry leaves - 10
10. Cold-pressed Oil - 2 tsp (optional)
11. Jeera- 1/4 tsp
To make the aloo stuffing:
1. In a kadai, add oil. Once it gets heated add jeera. (you may dry roast)
2. To it add onion and fry till golden, then add turmeric powder and stir for 1 min. (if frying without oil, you may add little water to the onions)
3. Then add the coarsely mashed, boiled aloo and cook for 5 min.
4. Then add chopped green chilly and ginger and fry for 2 min and then add jeera powder and salt and saute it and cook together for 5 min.
5. Garnish with coriander and curry leaves.
To make stuffed pav:
1. Warm coconut milk.
2. Transfer it in a bowl and to it put the yeast and leave for 15 min.
3. When you see froth on top of the coconut milk, it means the yeast is active.
4. To it, add the millet flour and salt and knead it for 10 min.
5. Add oil and then again knead and make like a ball and allow it to rest for 2 hours with the lid closed, so that the dough rises to become double. The dough might be a little sticky. Note: It might take even 3 hours to double depending on the climatic condition, so keep it in a warm place
6. Now, after the dough doubles, again knead the dough for 10 min (you can apply oil to your hands and knead)
7. Now, divide the dough into equal halves.
8.Take one portion of the dough and spread it (use your hands) and make a 4-inch spread, now place the aloo stuffing (about 3 tbsp) and join the ends like how we do for aloo paratha .
9. Then gently roll like a ball, like how we roll round for aloo paratha . ( 3/4 size of a tennis ball)
10. Repeat the same for the other equally cut dove and put the filling.
11. Allow resting for another 15 min.
12. In a steamer, keep a parchment paper greased with little oil and place the rolled pav.
13. Steam it for 10 min.
14. Aloo pav is ready. Serve hot with chutney or dip of choice
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