How to make Pav - SK Khazana -

A small loaf of bread shaped like a bun

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Castor sugar

Cuisine : Indian

Course : Breads

advertisement

For more recipes related to Pav - SK Khazana checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Garlic Naan . You can also find more Breads recipes like Matar ki Puri Stuffed Luchi Rajasthani Baati - SK Khazana Onion And Rice Parantha

Pav - SK Khazana

Pav - SK Khazana Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pav - SK Khazana Recipe

  • Refined flour (maida) 4 cups + for dusting

  • Castor sugar 1 tablespoon

  • Salt to taste

  • Milk powder 1 tablespoon

  • Yeast activated 1 1/2 tablespoons

  • Butter as required

  • Milk for brushi

Method

Step 1

Mix together flour, castor sugar, salt and milk powder in a bowl. Add yeast and sufficient water, mix and knead to a soft dough.

Step 2

Dust worktop with some flour, place the dough on it and knead again, stretching as you proceed. Cover with a damp muslin cloth and set aside to prove for 15-20 minutes.

Step 3

Dust worktop with some flour, place the proved dough on it and knock back. Apply some butter, knead again and shape into a cylinder. Divide the dough into equal portions and shape into balls.

Step 4

Grease a barfi tray with some butter and dust with some flour. Place the balls in it, cover with damp muslin cloth and set aside to prove for 20-25 minutes.

Step 5

Preheat oven to 180˚ C.

Step 6

Brush with some milk, put the tray in the preheated oven and bake for 15-20 minutes.

Step 7

Serve hot with keema matar.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.