Goan Pao with Batata Bhaji

Soft Goan Pao with perfectly spiced, homestyle Batata Bhaji – an energy-giving comfort food!

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and instant yeast.
   • Stir gently and let the mixture stand for 5-10 minutes until it becomes frothy and bubbly. This indicates the yeast is active and ready.
2. 2

   Prepare and Knead the Dough

   • In a large mixing bowl, whisk together the maida and salt.
   • Create a well in the center. Pour in the activated yeast mixture, warm milk, and vegetable oil.
   • Use a spatula or your hands to mix until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface. Knead for 10-12 minutes until the dough is smooth, soft, and elastic. It should spring back when gently poked.
3. 3

   First Proofing

   • Lightly grease a large bowl with oil. Place the kneaded dough inside and turn it to coat lightly.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free location for 60-90 minutes, or until it has doubled in volume.
4. 4

   Shape and Second Proofing

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 8 equal portions. Roll each portion into a tight, smooth ball.
   • Arrange the dough balls on a baking sheet lined with parchment paper, leaving about 2 inches of space between them.
   • Lightly dust the tops with atta.
   • Cover loosely with a clean cloth and let them proof for another 30-40 minutes until they appear puffy.
5. 5

   Bake the Pao

   • Preheat your oven to 400°F (200°C). Place a shallow, oven-safe pan filled with hot water on the bottom rack. This creates steam for a crispy crust.
   • Place the baking sheet with the paos on the middle rack.
   • Bake for 20-25 minutes, until the tops are golden brown and they sound hollow when tapped.
   • For a softer crust, brush the hot paos with melted butter immediately after removing them from the oven.
6. 6

   Cool and Serve

   • Transfer the baked paos to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
   • Serve warm with Goan curries, chorizo, or as a simple buttered roll.