Goan Chicken Cafreal, Ladi Pav and Potato Wedges

Ingredients

• 3 cup maida (approx 375g)
• 1.5 tsp instant dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 0.5 cup milk (warm)
• 0.5 cup water (warm, adjust as needed)
• 2 tbsp butter (melted)
• 1 tbsp butter for brushing (melted)

Instructions

1. 1

   Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.

2. 2

   Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.

3. 3

   Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.

4. 4

   First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.

5. 5

   Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.

6. 6

   Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.

7. 7

   Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.

8. 8

   Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.

Ingredients

• 750 g Potatoes (About 4 medium Russet or other starchy potatoes)
• 3 tbsp Vegetable Oil
• 2 tbsp Cornflour (Also known as cornstarch; key for crispiness)
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt (Or to taste)
• 1 tsp Chaat Masala (For sprinkling after baking)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and scrub the potatoes well. Pat them completely dry. Cut each potato in half lengthwise, then cut each half into 3-4 long wedges. For extra crispiness, soak the cut wedges in cold water for 30 minutes to remove excess starch, then drain and pat them completely dry with a kitchen towel. A dry surface is key for a crispy finish.

3. 3

   In a large bowl, first toss the dry potato wedges with vegetable oil until evenly coated. In a separate small bowl, mix the cornflour, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Sprinkle this spice mix over the oiled wedges and toss again until every wedge is thoroughly coated.

4. 4

   Spread the seasoned wedges in a single layer on the prepared baking sheet. Make sure they are not touching to allow for even baking and crisping. Use two baking sheets if necessary to avoid overcrowding.

5. 5

   Bake in the preheated oven for 20 minutes. Carefully remove the baking sheet and, using tongs, flip each wedge over.

6. 6

   Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the wedges are deep golden brown, crispy on the outside, and tender on the inside.

7. 7