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  #16  
Old September 20th, 2011, 10:09 AM
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Re: Pav Bhaji

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Originally Posted by JaiSpeaks View Post
It rhymes , but whats the point ? Heera is only for one thing and one thing only .
what? ....
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  #17  
Old September 20th, 2011, 01:04 PM
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Re: Pav Bhaji

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what? ....

bola to .... chaatne ke liye ... for liking...I meant licking....
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  #18  
Old September 20th, 2011, 01:39 PM
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Re: Pav Bhaji

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Originally Posted by smellyfinger View Post
To bread bhaji bolne ka na ..
Italian to be precise ..
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  #19  
Old September 21st, 2011, 07:28 AM
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Re: Pav Bhaji

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Originally Posted by smellyfinger View Post
Abey oye. Bhaaji to ban gayee. Ab paav kya tera chacha lekar aayega kya??

Saala, US mein paav achcha nahin milta. Bahut koshish ki. Not one worth mentioning. Closest i have come up with is sourdough slider buns.
Melly.. The closest I have tasted to Mumbai paav is portugese rolls.. And that's what I use when I make paav bhaaji..
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  #20  
Old September 21st, 2011, 07:42 AM
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Re: Pav Bhaji

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Originally Posted by razzrhino View Post
Melly.. The closest I have tasted to Mumbai paav is portugese rolls.. And that's what I use when I make paav bhaaji..
and where does one get theese purtgaali rolls?
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  #21  
Old September 21st, 2011, 07:55 AM
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Re: Pav Bhaji

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Originally Posted by smellyfinger View Post
and where does one get theese purtgaali rolls?
Any decent supermarket with a good bakery section should carry it.. I have see it in our Costco, even patel bros carries it at times..
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  #22  
Old September 21st, 2011, 08:03 AM
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Re: Pav Bhaji

Why not make the Pav yourself? Its exactly like you make bread anyway...
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  #23  
Old September 21st, 2011, 08:14 AM
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Re: Pav Bhaji

Quote:
Originally Posted by Rakhi View Post
Why not make the Pav yourself? Its exactly like you make bread anyway...
What I was told was that the yeast quality is different in India vs what is used in the states and it has a bearing on how the paav turns out.. Something about live cultures etc.. Which went above my head.. Anyways..

If you manage to replicate the desi paav let us know.. I have tried lots of breads but none came closer in taste other than the portugese roll..

And guess what they call bread in Portugal ? That's right ... It's called Pao

Edit: Also something about the Gluten content... It's supposedly very high in desi paav because they stamp on it and stuff to knead the bread.. The more you knead it the higher the gluten content apparently..
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Last edited by razzrhino; September 21st, 2011 at 08:33 AM.
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  #24  
Old September 21st, 2011, 10:39 AM
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Re: Pav Bhaji

Quote:
Originally Posted by Rakhi View Post
Why not make the Pav yourself? Its exactly like you make bread anyway...
Quote:
Originally Posted by razzrhino View Post
What I was told was that the yeast quality is different in India vs what is used in the states and it has a bearing on how the paav turns out.. Something about live cultures etc.. Which went above my head.. Anyways..

If you manage to replicate the desi paav let us know.. I have tried lots of breads but none came closer in taste other than the portugese roll..

And guess what they call bread in Portugal ? That's right ... It's called Pao

Edit: Also something about the Gluten content... It's supposedly very high in desi paav because they stamp on it and stuff to knead the bread.. The more you knead it the higher the gluten content apparently..
In the archives, I had posted my earlier adventures with making paav. Simply put - not even close.

There are a few things missing

1. The kind of yeast and sour dough. The paavs made in Bombay are made from very fermented sourdough starter. Some claim that its been the same sourdough starter for over 30 years.

2. Wood fired ovens. The distinctive smoky flavor of the paavs made in des is from baking the paavs in open ovens by burning wood as the heat source. This cooks and smokes it at the same time.

3. Toe jam the dough for the paav is often kneaded by foot
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  #25  
Old September 21st, 2011, 10:46 AM
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Re: Pav Bhaji

Quote:
Originally Posted by smellyfinger View Post
and where does one get theese purtgaali rolls?
There is this bakery franchise of desi. "Hot Breads". They make these bombay style pau. Not same but lot closer.



PS: Googled after starting the reply. This is not franchise anymore. looks like all individual owners went their own way. But the food near my place is still same.
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  #26  
Old September 21st, 2011, 10:48 AM
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Re: Pav Bhaji

Quote:
Originally Posted by AmthaLal View Post
There is this bakery franchise of desi. "Hot Breads". They make these bombay style pau. Not same but lot closer.



PS: Googled after starting the reply. This is not franchise anymore. looks like all individual owners went their own way. But the food near my place is still same.
I have bought from hot breads in NJ. They are ok. But still not close. They are too soft - paav needs to be stretchy, smoky and sour.
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  #27  
Old September 21st, 2011, 11:14 AM
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Re: Pav Bhaji

I dont understand when you guys are making ur own bhaaji then why cant you eat with whatever bread is available in the market... why always search for exact paav ... bhaaji is not exact as it is available on mumbai laari. no....?

bhaaji is better so paav will be better too ....
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  #28  
Old September 21st, 2011, 11:16 AM
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Re: Pav Bhaji

Quote:
Originally Posted by razzrhino View Post
What I was told was that the yeast quality is different in India vs what is used in the states and it has a bearing on how the paav turns out.. Something about live cultures etc.. Which went above my head.. Anyways..
Quote:
Originally Posted by smellyfinger View Post
In the archives, I had posted my earlier adventures with making paav. Simply put - not even close.

There are a few things missing

1. The kind of yeast and sour dough. The paavs made in Bombay are made from very fermented sourdough starter. Some claim that its been the same sourdough starter for over 30 years.
I dont know if there is fix for yeast but to get sourdough, how about mixing yeast in sour butter milk and using that to knead instead of water? Will yeast act in butter milk? Any idea?
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  #29  
Old September 21st, 2011, 11:30 AM
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Re: Pav Bhaji

Quote:
Originally Posted by Premi View Post
I dont understand when you guys are making ur own bhaaji then why cant you eat with whatever bread is available in the market... why always search for exact paav ... bhaaji is not exact as it is available on mumbai laari. no....?

bhaaji is better so paav will be better too ....

Thats not true. I can actually (IMO) make as good or better bhaji than what you get on the streets in Bombay. The problem is the paav. And its not only for paav bhaji - also for vada paav, omlette paav or plain and simple maska paav. The taste IS the paav.
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  #30  
Old September 21st, 2011, 11:34 AM
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Re: Pav Bhaji

Quote:
Originally Posted by Rakhi View Post
I dont know if there is fix for yeast but to get sourdough, how about mixing yeast in sour butter milk and using that to knead instead of water? Will yeast act in butter milk? Any idea?
For a sourdough, you need to start with flour yeast water sugar, but make it very very thin (almost pourable) and then ferment for 3 days in warm area. Thats what makes it sour. This is called the sourdough starter. You add this instead of yeast when you make the dough, again let sit overnight and then bake bread.

Every time you only use 50% of the starter. You then add more flour water and yeast to the remaining 50% and thats your batch for 3 days later. So this cycle keeps going. Thats what I meant when I said that the same starter has been kept going for several years. The baker near my place told me his was over 30 years old.
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