Ladi Pav with Mushroom Xacuti

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.

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.

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.

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.

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.

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.

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.

Cook the Curry Base

• In the same pan, add the remaining 2 tbsp of oil.
• Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
• Add the ginger paste and garlic paste. Cook for 1 minute until the raw aroma disappears.
• Stir in the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.

Combine and Simmer the Curry

• Add the ground Xacuti masala paste and turmeric powder to the pan.
• Sauté on low heat for 5-7 minutes, stirring frequently, until the masala is well-cooked and you see oil separating at the edges.
• Return the sautéed mushrooms to the pan, add salt, and mix well to coat everything in the masala.
• Pour in 1.5 cups of warm water, stir to combine, and bring the curry to a boil.
• Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld and the gravy to thicken.

Garnish and Serve

• Check for seasoning and adjust salt if necessary.
• Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, Goan pao, or sannas.