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Stuffed Masala Pav

Akum Raj Jamir
Bakery style homemade stuffed masala buns with potato and veggies filling. They’re super soft, fluffy and mildly spicy. You cannot stop with just one!
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Course, Snack
Cuisine Indian
Servings 8

Equipment

  • OTG
  • Mixing bowl

Ingredients
  

For Dough:

  • 2 cups (250 grams) multigrain fllour or (whole wheat or all purpose flour)
  • ¾ tablespoon (½+¼ tsp) instant yeast
  • 1 tablespoon sugar
  • ½ teaspoon baking powder (optional)
  • ¼ teaspoon salt
  • 200 ml lukewarm water
  • 2 tablespoon oil
  • 1 teaspoon maggi masala ae magic (check notes #5)

For Stuffing:

  • 1 tablespoon oil
  • ¼ cup onion chopped
  • 1 teaspoon ginger garlic paste
  • 1 green chilly chopped
  • 2 boiled potato mashed
  • ¼ cup tomato chopped
  • ¼ cup carrot chopped
  • ¼ cup french beans finely chopped
  • ½ cup cabbage finely sliced
  • 2 tablespoon raisin
  • 2 teaspoon maggi masala ae magic (check notes #5)

Other Ingredients:

  • 1 teaspoon white sesame seed
  • 1 teaspoon black sesame seed
  • 1 teaspoon chilly flakes
  • few coriander leaves chopped

Instructions
 

Make The Dough:

  • In a mixing bowl add the seived flour, baking powder, yeast, sugar, salt, maggi magic ae masala and mix well.
  • Add water and oil, stir and bring the mixture together.
  • Once the dough comes together bring out the dough on a clean surface and knead the dough for 5-10 minutes using stretch and fold technique. If you feel your dough is slightly sticky dust some flour while kneading. You can also use a stand mixer to bring the dough together.
  • Shape the dough into a ball before you let the dough rise.

First Proofing:

  • Place the dough in a greased bowl and grease the dough lightly.
  • Cling wrap or cover it with clean towel and allow to proof in a warm place for 1-2 hours or until doubled. It took only 1½ hours for me. Proofing time will vary depending upon the climatic conditions of the place.
  • If you to want to speed up this process , you can also use Instant Pot if you have one to let the dough proof. Hit the ‘Yogurt’ setting on your Instant Pot. The dough will need less than an hour to double in size in the Instant Pot.

Make The Stuffing/Filling:

  • In a pan heat oil. Add chopped onion and saute for few seconds.
  • Add ginger garlic paste and saute for a minute.
  • Add green chillies and saute for a minute.
  • Add chopped tomatoes and saute for about 2 minutes until it turns soft.
  • Add chopped beans, carrot, cabbage, raisins and season with salt. Stir well and saute for about 2 minutes.
  • Add mashed potatoes and maggi masala ae magic.
  • Mix everything well until combined and cook for about 1-2 minutes and take off the heat. You can also add some chopped coriander leaves at this stage.

Stuff And Shape The Dough:

  • Once the dough has proofed and doubled in size, gently deflate the dough and turn out onto a cleaned surface. Flatten the dough and shape the dough into a ball.
  • Divide the dough into equal 8 portions as shown in the video and pictorial above.
  • Take each portion of the dough, bring together the edges and pinch it down and roll it between your palms of your hands into round smooth balls.
  • Flatten the dough in a small circular shape with your hands. Scoop the prepared stuffing. Bring the edges together, pinching with fingers and then roll it in between your palms to smoothen the balls to give an even look. Repeat the same with all the remaining balls.
  • Place these prepared stuffed buns in a greased baking tin and arrange them in a circular manner.

Second Proofing:

  • Once the dough has shaped, it is ready for second proofing/rise. Cover the pav again with cling wrap or kitchen towel and place in warm place to rise for another 30 minutes.
  • Once it is proofed, brush the shaped dough with water. You may also use milk
  • Sprinkle white and black sesame seeds and chilly flakes. The bread is ready to be baked.

Bake The Stuffed Bun:

  • Meanwhile, preheat oven to 180° C for 10 minutes.
  • Bake the stuffed pav on a preheated oven @180° C for 20-25 minutes with both filaments (rods)or until the crust turns golden brown.
  • Take out the baked bread and cover with a clean towel and keep aside for 5-10 minutes. I have brush it with oil. You can brush over with melted butter.
  • Remove the pav from the pan. This step is very important to prevent your pav from becoming soggy. Sprinkle chopped coriander leaves and your stuffed masala pav is ready to be served.
  • Serve it warm or cover it with kitchen towel and allow to cool down completely. Enjoy!

Video

Notes

  1. Oil can be substituted with any butter for the dough.
  2. You can use bread flour or all purpose flour or 50:50 ratio of APF and WWF.
  3. You can use milk instead of water for the dough.
  4. Use any stuffing as per your palate preference – sweet or savoury.
  5. You can use other spice powder as per availability or even mixed herbs, any particular herb or oregano etc. But I would really recommend using the maggi masala ae magic if you can source and if you haven’t tried it yet.
  6. Always bake your goodies at preheated oven.
  7. Turn on both the filaments (rods).
  8. Baking time will differ as every oven recats differently. Bake as per your oven temperature.
  9. You can use milk or egg wash instead of water.
  10. You can brush melted butter once the baked pav is out of the oven.
Keyword baked ladi pav, dinner rolls, ladi pav, masala bun, stuffed bun, stuffed ladi pav